Ingredients with Measurements:
- 1 pound spaghetti
- 6 ounces pancetta, diced
- 4 cloves garlic, minced
- 4 large egg yolks
- 1 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot
- Large skillet
- Mixing bowl
- Tongs
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 and Parmesan cheese until well combined.
4. Drain the spaghetti, reserving 1 cup of pasta water.
5. Add the hot spaghetti to the skillet with the pancetta and garlic. Toss to combine.
6. Remove the skillet from heat and add the egg yolk mixture. Toss until the spaghetti is coated in the sauce. If the sauce is too thick, add a little pasta water to thin it out.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 660
Fat: 28g
Carbohydrates: 68g
Protein: 32g
Sodium: 900mg
Sugar: 3g
Substitutions for ingredients:
- Bacon can be substituted for pancetta.
- Pecorino Romano cheese can be substituted for Parmesan 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 a splash of white wine to the sauce for extra flavor.
Tips and tricks:
- Be sure to whisk the egg yolk mixture well to avoid clumps.
- Reserve some pasta water to thin out the sauce if needed.
- Toss the spaghetti quickly with the sauce to avoid overcooking the egg yolks.
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 with a little extra pasta water to thin out the sauce.
Presentation ideas:
Serve in individual bowls or on a large platter with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley, grated Parmesan cheese, or red pepper flakes.
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 is too thick, add a little pasta water to thin it out. If the sauce is too thin, add more Parmesan cheese.
Food safety advice:
Be sure to cook the egg yolks thoroughly to avoid any risk of foodborne illness.
Food history:
Spaghetti carbonara is a traditional Italian dish that originated in Rome in the mid-20th century.
Flavor profiles:
Salty, savory, and creamy.
Serving suggestions:
Serve hot as a main dish for dinner.
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Region: Italian