Ingredients with Measurements:
- 1 pound spaghetti
- 4 ounces pancetta, diced
- 4 cloves garlic, minced
- 4 egg yolks
- 1 cup grated Parmesan cheese
- 1 cup grated Pecorino Romano cheese
- 1 cup heavy cream
- Salt and pepper to taste
- 1 cup fresh basil leaves, chopped
- 8 ounces fresh bufala mozzarella, diced
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking pancetta and garlic
- Mixing bowl for egg yolks and cheese
- Whisk for mixing egg yolks and cheese
- Tongs for tossing pasta
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 pasta is cooking, heat a large skillet over medium heat. Add pancetta and cook until crispy, about 5-7 minutes. Add garlic and cook for an additional minute.
3. In a mixing bowl, whisk together egg yolks, Parmesan cheese, Pecorino Romano cheese, and heavy cream.
4. Drain pasta and reserve 1 cup of pasta water.
5. Add pasta to the skillet with pancetta and garlic. Toss to combine.
6. Remove skillet from heat and add egg yolk mixture. Toss to combine, adding reserved pasta water as needed to create a creamy sauce.
7. Season with salt and pepper to taste.
8. Add chopped basil and diced bufala mozzarella. Toss to combine.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 800
Fat: 50g
Carbohydrates: 60g
Protein: 30g
Substitutions for ingredients:
- Spaghetti can be substituted with any long pasta such as linguine or fettuccine.
- Pancetta can be substituted with bacon or prosciutto.
- Pecorino Romano cheese can be substituted with Parmesan cheese.
- Bufala mozzarella can be substituted with regular mozzarella.
Variations:
- Add cooked peas or asparagus to the pasta for added texture and flavor.
- Use whole wheat pasta for a healthier option.
- Add red pepper flakes for a spicy kick.
Tips and tricks:
- Reserve some pasta water to add to the sauce if it becomes too thick.
- Be sure to whisk the egg yolk mixture thoroughly to prevent clumps.
- Use tongs to toss the pasta with the sauce to evenly distribute the ingredients.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if needed.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped basil on top.
Garnishes:
Chopped fresh parsley or grated Parmesan cheese.
Pairings:
Serve with a side salad and a glass of white wine.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce becomes too thick, add reserved pasta water to loosen it up.
- If the sauce becomes too thin, whisk in more cheese to thicken it up.
Food safety advice:
- Be sure to cook the pancetta and egg yolks thoroughly to prevent any risk of foodborne illness.
Food history:
Carbonara is a traditional Italian pasta dish that originated in Rome. It is typically made with spaghetti, pancetta or bacon, egg yolks, and cheese.
Flavor profiles:
Savory, creamy, salty, and slightly tangy.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
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Region: Italian