Ingredients with Measurements:
- 1 pound spaghetti
- 6 slices of bacon, chopped
- 2 leeks, thinly sliced
- 4 cloves of garlic, minced
- 4 egg yolks
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large pot for boiling pasta
- Large skillet for cooking bacon and leeks
- 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, according to package instructions.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add chopped bacon and cook until crispy, about 5-7 minutes.
3. Add sliced leeks and minced garlic to the skillet with the bacon. Cook until the leeks are tender, about 5-7 minutes.
4. In a mixing bowl, whisk together egg yolks and grated Parmesan cheese.
5. Drain the cooked pasta and reserve 1 cup of pasta water.
6. Add the drained pasta to the skillet with the bacon and leeks. Toss to combine.
7. Remove the skillet from heat and add the egg yolk mixture to the pasta. Toss until the pasta is coated in the sauce.
8. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
9. Season with salt and pepper to taste.
10. Garnish with chopped fresh parsley and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for skillet
Serving size:
4 servings
Nutritional information:
Calories per serving: 630
Fat per serving: 25g
Carbohydrates per serving: 68g
Protein per serving: 30g
Substitutions for ingredients:
- Pancetta or prosciutto can be substituted for bacon
- Shallots can be substituted for leeks
- Romano cheese can be substituted for Parmesan cheese
Variations:
- Add cooked chicken or shrimp for added protein
- Use whole wheat or gluten-free pasta for a healthier option
- Add a splash of white wine to the skillet with the bacon and leeks for added flavor
Tips and Tricks:
- Reserve pasta water to use in the sauce for added creaminess
- Don't overcook the egg yolks or they will scramble in the sauce
- Use a microplane to grate the Parmesan cheese for a finer texture
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium heat, adding reserved pasta water as needed to loosen the sauce.
Presentation Ideas:
Serve in individual bowls and garnish with additional chopped parsley and grated Parmesan cheese.
Garnishes:
Chopped fresh parsley and grated Parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested Side Dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting Advice:
- If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
- If the egg yolks scramble in the sauce, start over with a new batch of egg yolks and cheese.
Food Safety Advice:
- Cook bacon and leeks to an internal temperature of 165°F to ensure they are fully cooked.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Carbonara is a traditional Italian pasta dish that originated in Rome. It is typically made with egg yolks, Parmesan cheese, and pancetta or bacon.
Flavor Profiles:
Savory, salty, creamy
Serving Suggestions:
Serve hot with a side of garlic bread and a Caesar salad.
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Region: Italian