Ingredients with Measurements:
- 1 lb. spaghetti
- 1/2 lb. pancetta, diced
- 4 large egg yolks
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/2 tsp. black pepper
- Salt to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking pancetta and sauce
- Mixing bowl for egg yolks and cheese
- Tongs for tossing pasta
Step-by-step instructions:
1. Cook spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook pancetta over medium heat until crispy. Remove from heat and set aside.
3. In a mixing bowl, whisk together egg yolks, Parmesan cheese, heavy cream, black pepper, and a pinch of salt.
4. Return the skillet with pancetta to medium heat. Add cooked spaghetti and toss to coat with pancetta fat.
5. Remove the skillet from heat and pour the egg mixture over the spaghetti, tossing quickly to avoid scrambling the eggs.
6. Add reserved pasta water, 1/4 cup at a time, until the sauce reaches desired consistency.
7. Serve hot with additional Parmesan cheese and black pepper.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 650
Fat: 36g
Carbohydrates: 50g
Protein: 30g
Sodium: 900mg
Substitutions for ingredients:
- Bacon or guanciale can be used instead of pancetta.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
- Half-and-half or milk can be used instead of heavy cream.
Variations:
- Add sautéed mushrooms or peas for extra flavor and nutrition.
- Use spaghetti squash or zucchini noodles for a low-carb option.
- Substitute the pasta with gnocchi or fettuccine for a different texture.
Tips and tricks:
- Use room temperature eggs for easier mixing.
- Reserve some pasta water to adjust the sauce consistency.
- Toss the pasta quickly with the egg mixture to avoid scrambling the eggs.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a skillet over low heat, adding a splash of milk or cream to loosen the sauce.
Presentation ideas:
Serve in individual bowls or on a large platter, garnished with fresh parsley or basil.
Garnishes:
Fresh herbs, extra Parmesan cheese, black pepper, or red pepper flakes.
Pairings:
- Garlic bread or breadsticks
- Caesar salad
- Roasted vegetables
- White wine, such as Pinot Grigio or Chardonnay
Suggested side dishes:
- Garlic bread or breadsticks
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add more pasta water or milk to loosen it.
- If the sauce is too thin, add more cheese or egg yolks to thicken it.
Food safety advice:
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Cook pancetta to an internal temperature of 145°F.
Food history:
Carbonara is a classic Italian pasta dish that originated in Rome. It is traditionally made with spaghetti, pancetta or guanciale, egg yolks, Parmesan cheese, and black pepper.
Flavor profiles:
Savory, salty, creamy, and peppery.
Serving suggestions:
Serve hot with additional Parmesan cheese and black pepper.
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Region: Italian