Ingredients with Measurements:
- 1 pound spaghetti
- 6 slices of bacon, diced
- 4 garlic cloves, minced
- 4 egg yolks
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/4 cup Boschetto al Tartufo cheese, grated
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking bacon and garlic
- Mixing bowl for egg yolks and cheese mixture
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, according to package instructions.
2. While the pasta is cooking, heat a large skillet over medium heat. Add diced bacon and cook until crispy. Add minced garlic and cook for 1-2 minutes until fragrant.
3. In a mixing bowl, whisk together egg yolks, Parmesan cheese, and heavy cream until well combined.
4. Drain the cooked pasta and add it to the skillet with the bacon and garlic. Toss to combine.
5. Remove the skillet from heat and pour the egg and cheese mixture over the pasta. Toss quickly to coat the pasta evenly.
6. Add grated Boschetto al Tartufo cheese and toss again.
7. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for skillet
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 650
Fat: 32g
Carbohydrates: 60g
Protein: 28g
Sodium: 900mg
Substitutions for ingredients:
- Pancetta or prosciutto can be used instead of bacon
- Pecorino Romano cheese can be used instead of Parmesan cheese
- Any type of truffle cheese can be used instead of Boschetto al Tartufo cheese
Variations:
- Add cooked peas or asparagus for a pop of color and texture
- Use linguine or fettuccine instead of spaghetti
- Add red pepper flakes for a spicy kick
Tips and tricks:
- Reserve some pasta water to add to the skillet if the pasta seems too dry
- Toss the pasta quickly with the egg and cheese mixture to prevent the eggs from scrambling
- Use freshly grated Parmesan 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 in the microwave or on the stovetop with a splash of milk or cream to loosen the sauce.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped parsley or chives on top.
Garnishes:
Chopped parsley or chives
Pairings:
- Crusty bread
- Caesar salad
- Pinot Grigio or Chardonnay
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caprese salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or cream to loosen it up
- If the sauce is too thin, add more grated cheese to thicken it up
Food safety advice:
- Make sure to cook the bacon until crispy to avoid any potential foodborne illnesses
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Carbonara is a classic Italian pasta dish that originated in Rome in the mid-20th century. It is traditionally made with spaghetti, bacon or pancetta, egg yolks, and Parmesan cheese.
Flavor profiles:
Savory, salty, creamy, and slightly earthy from the truffle cheese
Serving suggestions:
Serve hot with a glass of white wine and a side salad.
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Region: Italian