Ingredients with Measurements:
- 1 pound spaghetti
- 1/2 pound pancetta, diced
- 4 cloves garlic, minced
- 4 egg yolks
- 1 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
- Salt and black pepper, to taste
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large pot for boiling pasta
- Large skillet for cooking pancetta and garlic
- Mixing bowl for 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 the 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, Pecorino Romano cheese, and Parmigiano-Reggiano cheese.
4. Drain spaghetti and reserve 1/2 cup of pasta water.
5. Add spaghetti to the skillet with pancetta and garlic. Toss to combine.
6. Remove skillet from heat and add egg yolk mixture. Toss quickly to coat the spaghetti. If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is reached.
7. Season with salt and black pepper to taste.
8. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Cook pasta in boiling water and cook pancetta and garlic over medium heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 700
Fat: 32g
Carbohydrates: 68g
Protein: 34g
Sodium: 1200mg
Substitutions for ingredients:
- Bacon can be substituted for pancetta.
- Grated Parmesan cheese can be substituted for Pecorino Romano cheese.
Variations:
- Add peas or asparagus for a pop of color and added nutrition.
- 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 reserve pasta water to help create a creamy sauce.
- Toss the pasta quickly with the egg yolk mixture to prevent the eggs from scrambling.
- Use freshly grated 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 a skillet over medium heat, adding reserved pasta water as needed to loosen the sauce.
Presentation Ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley
Pairings:
- Serve with a side salad for a complete meal.
- Pair with a glass of Chianti or Pinot Noir.
Suggested Side Dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting Advice:
- If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is reached.
- If the eggs scramble, start over with a new egg yolk mixture.
Food Safety Advice:
- Be sure to cook the pancetta until crispy to ensure it is fully cooked.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food History:
Carbonara is a classic Italian pasta dish that originated in Rome. It is typically made with spaghetti, pancetta, eggs, and cheese.
Flavor Profiles:
Salty, savory, creamy
Serving Suggestions:
Serve hot as a main dish for dinner.
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Region: Italian