Indulge in the rich, creamy goodness of a classic carbonara that transports you straight to the heart of Italy. This beloved dish features al dente pasta coated in a luscious sauce made from eggs, cheese, pancetta, and black pepper. With its simple yet decadent ingredients, carbonara is perfect for a quick weeknight dinner or a special occasion. Follow this recipe for a satisfying meal that’s sure to impress your family and friends.
Ingredients
- 200g spaghetti or fettuccine
- 100g pancetta or guanciale, diced
- 2 large eggs
- 50g Pecorino Romano cheese, grated
- 50g Parmesan cheese, grated
- Freshly cracked black pepper
- Salt, to taste
- Fresh parsley, for garnish (optional)
Servings and Cooking Time
This recipe serves 2 people. Preparation time: 10 minutes. Cooking time: 15 minutes.
Nutritional Value
Each serving contains approximately 550 calories, 30g of fat, 40g of carbohydrates, and 20g of protein. This nutritional breakdown is for one person, based on the ingredients listed.
Step-by-Step Cooking Process
- Boil a large pot of salted water and cook the spaghetti until al dente.
- While the pasta cooks, heat a pan over medium heat and add pancetta or guanciale.
- Cook until crispy, about 5-7 minutes, then remove from heat.
- In a bowl, whisk together eggs, Pecorino Romano, and Parmesan cheese.
- Once the pasta is ready, reserve some pasta water and drain the rest.
- Add the hot pasta directly to the pan with the pancetta.
- Remove the pan from heat to avoid scrambling the eggs.
- Quickly pour the egg mixture over the pasta, stirring vigorously.
- Add reserved pasta water gradually until the sauce reaches desired creaminess.
- Finish with freshly cracked black pepper and garnish with parsley, if desired.
Alternative Ingredients
You can substitute pancetta with bacon or turkey bacon for a lighter version. For a vegetarian option, use sautéed mushrooms or smoked tofu. Additionally, you can replace Pecorino Romano with a similar hard cheese like aged Gouda.
Serving and Pairings
Carbonara pairs beautifully with a simple green salad and a glass of white wine, such as Pinot Grigio. It also goes well with garlic bread or a side of roasted vegetables for a complete meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or cream to maintain creaminess. Carbonara is best enjoyed fresh, but it can be frozen for up to a month.
Cooking Mistakes
- Don’t overcook the pasta; it should be al dente.
- Avoid adding the egg mixture on high heat to prevent scrambling.
- Use freshly grated cheese for better flavor.
- Don’t skip the black pepper; it’s essential for authenticity.
- Be careful with salt; the pancetta and cheese are already salty.
Helpful Tips
- Ensure all ingredients are prepped before starting.
- Use room temperature eggs for a smoother sauce.
- Experiment with different types of pasta.
- Save some pasta cooking water for adjusting sauce consistency.
FAQs
Can I make carbonara without eggs?
Yes, you can use a combination of heavy cream and cheese to create a creamy sauce, but it won’t be traditional carbonara.
What type of pasta is best for carbonara?
Spaghetti is the classic choice, but fettuccine or bucatini also work well with the sauce.
Is carbonara healthy?
While carbonara is rich and creamy, you can make it healthier by using whole grain pasta and reducing the cheese or meat.
Can I add vegetables to carbonara?
Yes, you can add peas or spinach for extra nutrition and flavor. Just sauté them with the pancetta.
How can I make carbonara vegan?
To make vegan carbonara, use plant-based cream, nutritional yeast, and tofu instead of eggs and cheese.
Conclusion
This carbonara recipe is a delightful blend of flavors and textures, making it a favorite for pasta lovers. With its rich sauce and simple preparation, it’s perfect for any occasion. Enjoy making this classic dish at home and savor every bite!
Carbonara Recipe
Ingredients
- 200 g spaghetti or fettuccine
- 100 g pancetta or guanciale diced
- 2 large eggs
- 50 g Pecorino Romano cheese grated
- 50 g Parmesan cheese grated
- Freshly cracked black pepper
- Salt to taste
- Fresh parsley for garnish (optional)
Instructions
- Boil a large pot of salted water and cook the spaghetti until al dente.
- Heat a pan over medium heat and add pancetta or guanciale.
- Cook until crispy, about 5-7 minutes, then remove from heat.
- In a bowl, whisk together eggs, Pecorino Romano, and Parmesan cheese.
- Reserve some pasta water and drain the rest.
- Add the hot pasta directly to the pan with the pancetta.
- Remove the pan from heat and pour the egg mixture over the pasta, stirring vigorously.
- Add reserved pasta water gradually until the sauce reaches desired creaminess.
- Finish with freshly cracked black pepper and garnish with parsley, if desired.
