Ingredients with Measurements:
- 1 pound spaghetti
- 1/2 pound guanciale, diced
- 4 large eggs
- 1 cup grated pecorino romano cheese
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- Salt and black pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking guanciale and garlic
- Mixing bowl for eggs 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, according to package instructions.
2. While pasta is cooking, heat a large skillet over medium heat. Add diced guanciale and cook until crispy and browned, about 8-10 minutes. Add minced garlic and cook for an additional minute.
3. In a mixing bowl, whisk together eggs, pecorino romano cheese, and parmesan cheese until well combined.
4. Drain cooked spaghetti and add it to the skillet with the guanciale and garlic. Toss to combine.
5. Remove skillet from heat and pour egg and cheese mixture over the pasta. Toss quickly to coat the spaghetti evenly with the egg mixture.
6. Season with salt and black pepper to taste.
7. Serve immediately, garnished with additional grated cheese and black pepper.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium heat for cooking guanciale and garlic
Serving size:
- 4 servings
Nutritional information:
- Calories: 700
- Fat: 36g
- Carbohydrates: 58g
- Protein: 36g
Substitutions for ingredients:
- Pancetta or bacon can be used instead of guanciale.
- Parmesan cheese can be used instead of pecorino romano cheese.
Variations:
- Add peas or asparagus for a pop of color and flavor.
- Use spaghetti squash or zucchini noodles for a low-carb option.
- Add a splash of white wine to the guanciale and garlic mixture for extra flavor.
Tips and tricks:
- Be sure to toss the pasta quickly with the egg and cheese mixture to prevent the eggs from scrambling.
- Reserve some pasta water to add to the skillet if the pasta seems dry.
- 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 a splash of milk or cream to loosen the sauce if necessary.
Presentation ideas:
- Serve in individual bowls, garnished with fresh parsley and additional grated cheese.
Garnishes:
- Fresh parsley
- Grated cheese
- Black pepper
Pairings:
- Crusty bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Caprese salad
- Grilled shrimp
Troubleshooting advice:
- If the pasta seems dry, add a splash of pasta water or milk to the skillet.
Food safety advice:
- Be sure to cook the guanciale and eggs to a safe temperature to prevent foodborne illness.
Food history:
- Spaghetti carbonara is a classic Italian dish that originated in Rome. It is traditionally made with guanciale, eggs, pecorino romano cheese, and black pepper.
Flavor profiles:
- Salty, savory, creamy, and slightly spicy.
Serving suggestions:
- Serve with a glass of red wine and a side salad for a complete meal.
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Region: Italian