Indulge in the creamy, savory delight of Carbonara, a classic Italian dish that’s both comforting and indulgent. With its rich flavors and simple ingredients, this recipe is perfect for a weeknight dinner or a special occasion. Get ready to impress your family and friends with this authentic Carbonara recipe that is sure to become a favorite in your home.
Ingredients
- 200g spaghetti
- 100g pancetta or guanciale
- 2 large eggs
- 50g grated Pecorino Romano cheese
- 50g grated Parmesan cheese
- Freshly cracked black pepper
- Salt (for pasta water)
Servings and Cooking Time
This recipe serves 2 people. Preparation time is 10 minutes, and cooking time is 15 minutes.
Nutritional Value
One serving (100g) of Carbonara contains approximately:
– Calories: 600
– Protein: 25g
– Carbohydrates: 70g
– Fat: 25g
This nutritional value is based on a single serving for one person.
Step-by-Step Cooking Process
- Bring a large pot of salted water to a boil.
- Add spaghetti and cook according to package instructions until al dente.
- While pasta cooks, dice the pancetta or guanciale.
- In a skillet, cook the pancetta over medium heat until crispy.
- In a bowl, whisk together eggs, Pecorino Romano, and Parmesan.
- Once pasta is cooked, reserve some pasta water and drain the rest.
- Add hot pasta to the skillet with pancetta, mixing well.
- Remove skillet from heat and quickly mix in the egg and cheese mixture.
- If needed, add reserved pasta water to achieve desired creaminess.
- Serve immediately, topped with extra cheese and freshly cracked black pepper.
Alternative Ingredients
You can substitute pancetta with bacon for a different flavor, or use a vegetarian option like mushrooms or smoked tofu to create a meatless version of Carbonara.
Serving and Pairings
Carbonara pairs beautifully with a crisp green salad, garlic bread, or a light white wine like Pinot Grigio. For a heartier meal, serve it with roasted vegetables.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water to maintain creaminess. Carbonara is best enjoyed fresh and is not recommended for freezing.
Cooking Mistakes
- Don’t overcook the pasta; it should be al dente.
- Ensure the skillet is off the heat when adding the egg mixture to avoid scrambling.
- Use high-quality cheese for the best flavor.
- Don’t add cream; traditional Carbonara doesn’t require it.
- Reserve pasta water for better consistency.
Helpful Tips
- Use a mix of Pecorino and Parmesan for a richer flavor.
- Toast the cheese slightly for depth.
- Freshly cracked pepper enhances the dish’s aroma.
- Serve immediately for the best texture.
- Experiment with different pasta types, like fettuccine.
FAQs
What is the origin of Carbonara?
Carbonara originated in Rome, Italy, and is traditionally made with eggs, cheese, pancetta, and pepper. Its exact origins are debated, but it showcases simple Italian cooking.
Can I make Carbonara without eggs?
While eggs are essential for traditional Carbonara, you can create a creamy sauce using heavy cream or a vegan alternative, but it won’t be the authentic dish.
What pasta works best for Carbonara?
Spaghetti is the classic choice for Carbonara, but you can use other types like fettuccine or bucatini depending on your preference.
How do I prevent the eggs from scrambling?
To prevent scrambling, ensure the skillet is off the heat when adding the egg mixture, and mix quickly with the hot pasta to create a creamy texture.
Can I add vegetables to Carbonara?
Yes, you can add vegetables like peas or asparagus for extra flavor and nutrition, but traditional recipes do not include them.
Conclusion
Carbonara is a timeless classic that beautifully balances rich flavors with simple ingredients. With this recipe, you can recreate a delicious Italian dish right in your kitchen, impressing family and friends alike. Enjoy this creamy pasta dish and savor the authentic tastes of Italy!
Carbonara
Ingredients
- 200 g spaghetti
- 100 g pancetta or guanciale
- 2 large eggs
- 50 g grated Pecorino Romano cheese
- 50 g grated Parmesan cheese
- Freshly cracked black pepper
- Salt for pasta water
Instructions
- Bring a large pot of salted water to a boil.
- Add spaghetti and cook according to package instructions until al dente.
- While pasta cooks, dice the pancetta or guanciale.
- In a skillet, cook the pancetta over medium heat until crispy.
- In a bowl, whisk together eggs, Pecorino Romano, and Parmesan.
- Once pasta is cooked, reserve some pasta water and drain the rest.
- Add hot pasta to the skillet with pancetta, mixing well.
- Remove skillet from heat and quickly mix in the egg and cheese mixture.
- If needed, add reserved pasta water to achieve desired creaminess.
- Serve immediately, topped with extra cheese and freshly cracked black pepper.
