Ingredients with Measurements:
- 1 pound spaghetti
- 1/2 pound pancetta, diced
- 4 cloves garlic, minced
- 4 egg yolks
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Chopped parsley, for garnish
Special equipment needed:
- Large pot for boiling spaghetti
- Large skillet for cooking pancetta and garlic
- Mixing bowl for egg yolks and Parmesan cheese
- Tongs for tossing spaghetti
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. Reserve 1 cup of pasta water before draining spaghetti.
2. While spaghetti is cooking, heat a large skillet over medium heat. Add diced pancetta and cook until crispy, about 8-10 minutes. Add minced garlic and cook for an additional 1-2 minutes.
3. In a mixing bowl, whisk together egg yolks, Parmesan cheese, and heavy cream until well combined.
4. Once spaghetti is cooked and drained, add it to the skillet with the pancetta and garlic. Toss to combine.
5. Remove skillet from heat and pour egg yolk mixture over spaghetti. Toss quickly to coat spaghetti evenly with sauce. If sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 750
- Fat: 38g
- Carbohydrates: 65g
- Protein: 34g
Substitutions for ingredients:
- Bacon or guanciale can be substituted for pancetta.
- Pecorino Romano cheese can be substituted for Parmesan cheese.
- Half-and-half can be substituted for heavy cream.
Variations:
- Add peas or asparagus for a pop of color and extra flavor.
- Use spaghetti squash or zucchini noodles for a low-carb option.
- Add red pepper flakes for a spicy kick.
Tips and tricks:
- Be sure to whisk egg yolk mixture thoroughly to prevent scrambled eggs.
- Reserve pasta water to adjust sauce consistency.
- Toss spaghetti quickly with egg yolk mixture to prevent sauce from becoming too thick.
Storage instructions:
- Store leftovers 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 in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley
Pairings:
- Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If sauce becomes too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
- If sauce becomes too thin, whisk in additional egg yolk and Parmesan cheese.
Food safety advice:
- Be sure to cook pancetta thoroughly to prevent foodborne illness.
Food history:
- Spaghetti carbonara originated in Rome, Italy in the mid-20th century.
Flavor profiles:
- Savory, salty, creamy
Serving suggestions:
- Serve hot as a main dish.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Creamy, Savory, Rich, Egg, Bacon, Garlicky, Egg-Y, Bacon-Y