Carbonara Pasta
Embark on a culinary journey through the heart of Italy with a proper Spaghetti alla Carbonara recipe—a timeless tribute to Roman gastronomy!
Hailing from the bustling streets of Rome, this dish embodies the art of simplicity, marrying the rich flavors of cured pork, aged Italian cheese, and the silkiness of fresh eggs. As we delve into the intricacies of this classic recipe, you'll discover the secrets behind achieving the perfect balance of creamy texture and savory indulgence that defines true Carbonara excellence.
Let's honor tradition and savor the essence of Roman culinary craftsmanship as we prepare this iconic dish together. Buon appetito!
Ingredients
| Spaghetti | 200g |
| Parmesan cheese | 200g |
| Egg yolks | 3 pieces |
| Cured pork/bacon | 50g |
| Salt and pepper | to taste |
Step 1
Toast some pepper
Toast some coarsely grinded fresh pepper on stove to give them some extra fragrance.
Step 2
Prepare some egg yolks
Separate three egg yolks from their whites and place into a bowl.
Step 3
Add in cheese
The traditional recipe calls for Pecorino cheese, which is an aged Italian goat cheese, if you can't find that you could substitute with Parmesan cheese. Grate the cheese into the bowl.
Step 4
Mix
Mix the cheese and the egg yolks until well combined.
Step 5
Fry the cured meat
Traditional recipe calls for Guanciale, which is a cured unsmoked Italian pig jowls or cheeks. If this is not readily available in where you stay, you could substitute it with bacon.
Step 6
Cooking of the spaghetti
In a pot of boiling water, cook the spaghetti according to the time as suggested on the package.
Step 7
Pour some pasta water into the egg mixture
While the pasta is cooking, scoop some of the pasta water into the eggs mixture to begin emulsifying the Carbonara sauce.
Step 8
Drain out the spaghetti
Once the pasta has been cooked, drain it out and place it into the pan and turn on the heat on low. Cook the pasta slightly with some fats from the meat that we cooked earlier.
Step 9
Turn off the heat and add in the egg mixture
Once the pan is hot, turn off the heat and add in the Carbonara egg mixture.
Be very cautious to not overcook the egg or else you will end up with scrambled eggs pasta! If you find the pasta is too sticky and dry, feel free to add another spoonful of pasta water to adjust.
Step 10
Stir and voilà !
After mixing for a bit, you will have this creamy and awesome looking Carbonara - without adding a single drop of cream!
Add in some salt to taste followed by the fresh pepper that you have just toasted earlier.
Step 11
Garnish and enjoy!
Finish the pasta with bacon and more cheese, you will have the perfect Carbonara for your Saturday lunch!
Enjoy!
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