Indulge in the rich and creamy goodness of pasta carbonara, a classic Italian dish that combines simple ingredients to create a taste sensation. This recipe captures the essence of Italian cooking, using pancetta, eggs, and cheese to produce a dish that’s both comforting and sophisticated. Whether it’s a weeknight dinner or a special occasion, pasta carbonara is sure to impress. Let’s dive into the details of this beloved recipe!
Ingredients
– 400g spaghetti
– 150g pancetta or guanciale, diced
– 2 large eggs
– 100g Pecorino Romano cheese, grated
– Freshly ground black pepper
– Salt
– Optional: Fresh parsley for garnish
Servings and Cooking Time
This recipe serves 4. Preparation time is approximately 10 minutes, while cooking time is around 15 minutes.
Nutritional Value
Per serving (1/4 of the recipe): approximately 590 calories, 30g protein, 45g carbohydrates, 30g fat. This is based on a typical serving size, ensuring a hearty meal for one person.
Step-by-Step Cooking Process
1. Boil a large pot of salted water for the spaghetti.
2. Cook spaghetti according to package instructions until al dente.
3. While the pasta is cooking, heat a pan over medium heat.
4. Add the diced pancetta or guanciale to the pan and cook until crispy.
5. In a bowl, whisk together eggs and grated Pecorino Romano cheese.
6. Reserve 1 cup of pasta cooking water before draining the spaghetti.
7. Add the drained spaghetti to the pan with pancetta.
8. Remove the pan from heat and quickly mix in the egg and cheese mixture.
9. Add reserved pasta water gradually, stirring until creamy.
10. Season with freshly ground black pepper and serve immediately.
Alternative Ingredients
You can substitute pancetta with bacon or turkey bacon for a lighter option. For a vegetarian version, use sautéed mushrooms and skip the meat. Additionally, you can use Parmesan cheese instead of Pecorino Romano, though it will alter the flavor slightly.
Serving and Pairings
Pasta carbonara is best served with a simple side salad dressed with olive oil and vinegar. You can also pair it with a light white wine, such as Pinot Grigio, or serve with crusty bread for a complete meal.
Storage and Reheating
Store leftover pasta carbonara in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water to restore creaminess. It’s not recommended to freeze this dish due to the egg mixture.
Cooking Mistakes
- Don’t overcook the pasta; it should be al dente.
- Ensure the pan is off the heat when adding eggs to avoid scrambling.
- Use reserved pasta water sparingly to achieve the right consistency.
- Don’t skimp on the cheese; it’s essential for flavor.
- Freshly ground black pepper enhances the dish significantly.
Helpful Tips
- Use high-quality ingredients for the best flavor.
- Have everything ready before you start cooking.
- Experiment with different types of cheese for unique flavors.
- Serve immediately for the best texture.
FAQs
Can I make pasta carbonara without eggs?
While traditional carbonara relies on eggs for its creamy texture, you can use heavy cream as a substitute for a different consistency. However, it deviates from the authentic recipe.
Is pasta carbonara gluten-free?
To make gluten-free carbonara, use gluten-free pasta. Ensure all other ingredients are also gluten-free.
How can I make pasta carbonara healthier?
Consider using whole grain pasta, reducing the amount of cheese, and adding vegetables like spinach or peas for added nutrients.
What type of pasta is best for carbonara?
Spaghetti is the traditional choice, but you can also use fettuccine or bucatini, depending on your preference.
Can I reheat carbonara the next day?
Yes, but reheat gently to avoid scrambling the eggs. Add a bit of water to help restore creaminess.
Conclusion
Pasta carbonara is a timeless dish that effortlessly combines simplicity with rich flavors. By following this recipe, you can create a restaurant-quality meal right at home. Enjoy the comforting taste of Italy with every bite and impress your family and friends with your culinary skills!
Pasta Carbonara
Ingredients
- 400 g spaghetti
- 150 g pancetta or guanciale diced
- 2 large eggs
- 100 g Pecorino Romano cheese grated
- Freshly ground black pepper
- Salt
- Optional: Fresh parsley for garnish
Instructions
- Boil a large pot of salted water for the spaghetti.
- Cook spaghetti according to package instructions until al dente.
- While the pasta is cooking, heat a pan over medium heat.
- Add the diced pancetta or guanciale to the pan and cook until crispy.
- In a bowl, whisk together eggs and grated Pecorino Romano cheese.
- Reserve 1 cup of pasta cooking water before draining the spaghetti.
- Add the drained spaghetti to the pan with pancetta.
- Remove the pan from heat and quickly mix in the egg and cheese mixture.
- Add reserved pasta water gradually, stirring until creamy.
- Season with freshly ground black pepper and serve immediately.
