Ingredients with Measurements:
- 1 pound spaghetti
- 6 ounces pancetta, diced
- 4 cloves garlic, minced
- 4 large egg yolks
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Chopped parsley, for garnish
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking pancetta and garlic
- Mixing bowl for egg yolks and cream
- Whisk for mixing egg yolks and cream
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 pancetta and cook until crispy, about 5-7 minutes. Add minced garlic and cook for an additional 1-2 minutes.
3. In a mixing bowl, whisk together egg yolks and heavy cream until well combined.
4. Once the pasta is cooked, reserve 1 cup of pasta water and drain the rest. Add the pasta to the skillet with the pancetta and garlic.
5. Remove the skillet from heat and pour the egg yolk mixture over the pasta. Toss until the pasta is coated in the mixture.
6. Add grated Parmesan cheese and toss again until the cheese is melted and the pasta is coated in a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 650
Fat: 38g
Carbohydrates: 50g
Protein: 25g
Sodium: 700mg
Substitutions for ingredients:
- Pancetta can be substituted with bacon or prosciutto.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add cooked peas or asparagus to the pasta for a pop of color and added nutrition.
- Use linguine or fettuccine instead of spaghetti.
- Add a pinch of 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 remove the skillet from heat before adding the egg yolk 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 until heated through.
Presentation ideas:
Serve the pasta in a large serving bowl and garnish with chopped parsley.
Garnishes:
Chopped parsley
Pairings:
- Garlic bread
- Caesar salad
- White wine, such as Pinot Grigio or Chardonnay
Suggested side dishes:
- Roasted vegetables, such as broccoli or Brussels sprouts
- Grilled chicken or shrimp
Troubleshooting advice:
- If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- If the sauce is too thin, add more grated Parmesan cheese.
Food safety advice:
- Be sure to cook the pancetta and garlic thoroughly before adding the egg yolk mixture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food history:
Carbonara is a traditional Italian pasta dish that originated in Rome. The dish is typically made with spaghetti or another long pasta, pancetta or bacon, egg yolks, and grated Parmesan cheese.
Flavor profiles:
Savory, salty, creamy
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
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Region: Italian