Introduction
Pasta Carbonara is a traditional Roman dish known for its simplicity and rich flavor. The dish is typically made with spaghetti or another type of pasta, and it combines eggs, cheese (Pecorino Romano), cured pork (pancetta or guanciale), and black pepper. The heat of the pasta cooks the eggs, creating a creamy sauce without the need for cream. Carbonara is beloved for its comforting and indulgent taste, making it a favorite among pasta lovers.
Ingredients
- 12 oz (340g) spaghetti (or fettuccine)
- Salt (for pasta water)
- 4 oz (115g) pancetta or guanciale, diced
- 3 large eggs
- 1 cup grated Pecorino Romano cheese (or Parmigiano-Reggiano)
- Freshly cracked black pepper, to taste
- Optional: Fresh parsley for garnish
Instructions
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Cook the Pasta:
- In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta.
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Prepare the Sauce:
- In a large skillet over medium heat, add the diced pancetta or guanciale. Cook until crispy and golden brown, about 5-7 minutes. Remove from heat but keep warm.
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Mix the Eggs and Cheese:
- In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of black pepper until well combined. This will form a creamy sauce.
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Combine Pasta and Sauce:
- Quickly add the hot pasta to the skillet with the pancetta, tossing to combine. Remove the skillet from heat to prevent the eggs from scrambling. Gradually pour the egg and cheese mixture over the pasta, tossing quickly to create a creamy sauce. If the sauce is too thick, add a little reserved pasta water until the desired consistency is reached.
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Serve:
- Plate the pasta immediately, garnishing with additional cheese and freshly cracked black pepper. Optionally, sprinkle with chopped parsley for freshness.
Health Tips
- While Pasta Carbonara is rich and delicious, it can be high in calories and fat. To make a lighter version, consider using whole wheat pasta and reducing the amount of cheese or using a lighter cheese option.
Serving Suggestions
- Pasta Carbonara is best served immediately while it’s hot and creamy. Pair it with a simple green salad or garlic bread to round out the meal.
Tips
- Quality Ingredients: Use high-quality pancetta or guanciale for authentic flavor. Freshly grated cheese is recommended for the best texture and taste.
- Temperature Control: The key to a creamy sauce is to mix the egg and cheese mixture with the hot pasta off the heat to avoid scrambling the eggs.
- Variations: For added flavor, consider adding sautéed garlic or peas to the dish. However, traditional Carbonara does not include these ingredients.
