Ingredients with Measurements:
- 1 pound spaghetti
- 6 slices of pancetta, diced
- 4 cloves of garlic, minced
- 4 egg yolks
- 1 cup grated Pecorino Romano cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot for boiling spaghetti
- Large skillet for cooking pancetta and garlic
- Mixing bowl for egg yolks and cheese
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes.
2. While spaghetti is cooking, heat olive oil in a large skillet over medium heat. Add pancetta and cook until crispy, about 5-7 minutes.
3. Add minced garlic to the skillet and cook for an additional 1-2 minutes.
4. In a mixing bowl, whisk together egg yolks and Pecorino Romano cheese.
5. Drain spaghetti and reserve 1 cup of pasta water.
6. Add spaghetti to the skillet with pancetta and garlic. Toss to combine.
7. Remove skillet from heat and pour egg yolk mixture over spaghetti. Toss quickly to coat spaghetti evenly. If the mixture is too thick, add reserved pasta water to thin it out.
8. Season with salt and pepper to taste.
9. Garnish with chopped fresh parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 590
Fat: 27g
Carbohydrates: 56g
Protein: 28g
Sodium: 920mg
Substitutions for ingredients:
- Pancetta can be substituted with bacon or guanciale.
- Pecorino Romano cheese can be substituted with Parmesan cheese.
Variations:
- Add sautéed mushrooms or peas to the spaghetti carbonara.
- Use spaghetti squash instead of spaghetti for a low-carb option.
- Add a splash of white wine to the skillet with pancetta and garlic for extra flavor.
Tips and tricks:
- Reserve some pasta water to thin out the egg yolk mixture if it is too thick.
- Toss the spaghetti quickly with the egg yolk mixture to prevent the eggs from scrambling.
- Use freshly grated Pecorino Romano cheese for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftovers in the microwave or on the stovetop with a splash of milk or cream to prevent the spaghetti from drying out.
Presentation ideas:
Serve spaghetti carbonara in individual bowls or on a large platter. Garnish with chopped fresh parsley and extra grated cheese.
Garnishes:
Chopped fresh parsley and extra grated cheese.
Pairings:
Serve spaghetti carbonara with a crisp green salad and a glass of white wine.
Suggested side dishes:
Garlic bread or bruschetta.
Troubleshooting advice:
- If the egg yolk mixture is too thick, add reserved pasta water to thin it out.
- If the spaghetti carbonara is too dry, add a splash of milk or cream when reheating.
Food safety advice:
Make sure to cook the pancetta and garlic thoroughly before adding the egg yolk mixture to the skillet.
Food history:
Spaghetti carbonara is a traditional Italian dish that originated in Rome. It is typically made with spaghetti, pancetta or guanciale, egg yolks, and Pecorino Romano cheese.
Flavor profiles:
Salty, savory, and creamy.
Serving suggestions:
Serve spaghetti carbonara as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian