Ingredients with Measurements:
- 1 pound spaghetti
- 1/2 pound pancetta, diced
- 4 egg yolks
- 1 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
- 2 cloves garlic, minced
- Salt and 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
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. Reserve 1 cup of pasta water before draining.
2. While pasta is cooking, heat a large skillet over medium heat. Add diced pancetta and cook until crispy, about 5-7 minutes. Add minced garlic and cook for an additional minute.
3. In a mixing bowl, whisk together egg yolks, Pecorino Romano cheese, and Parmigiano-Reggiano cheese.
4. Add the reserved pasta water to the skillet with pancetta and garlic. Reduce heat to low.
5. Drain spaghetti and add it to the skillet with pancetta and garlic. Toss to coat.
6. Remove skillet from heat and add egg yolk mixture to the spaghetti. Toss quickly to avoid scrambling the eggs.
7. Season with salt and pepper to taste. Garnish with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 650
Fat: 28g
Protein: 33g
Carbohydrates: 68g
Fiber: 3g
Sugar: 3g
Sodium: 1200mg
Substitutions for ingredients:
- Bacon can be substituted for pancetta
- Spaghetti can be substituted for any long pasta, such as linguine or fettuccine
- Parmigiano-Reggiano cheese can be substituted for Grana Padano cheese
Variations:
- Add peas or asparagus for a pop of color and added nutrition
- Use whole eggs instead of egg yolks for a creamier sauce
- Add red pepper flakes for a spicy kick
Tips and tricks:
- Be sure to whisk the egg yolk mixture well to avoid clumps of cheese
- Reserve pasta water to help create a silky sauce
- Toss the spaghetti quickly with the egg yolk mixture to avoid scrambling the eggs
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 stove with a splash of milk or cream to help revive the sauce.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley, grated cheese, or red pepper flakes
Pairings:
- Serve with a crisp green salad
- Pair with a glass of Chianti or Pinot Grigio
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add more reserved pasta water
- If the sauce is too thin, add more cheese
Food safety advice:
- Be sure to cook the pancetta to an internal temperature of 165°F to avoid foodborne illness
- Store leftovers promptly in the refrigerator
Food history:
Carbonara is a classic Italian pasta dish that originated in Rome. It is traditionally made with spaghetti, pancetta, egg yolks, and Pecorino Romano cheese.
Flavor profiles:
Savory, salty, cheesy
Serving suggestions:
Serve hot with a sprinkle of chopped parsley on top.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian