Indulge in the creamy, rich flavors of a traditional carbonara! This classic Italian dish is not just a meal; it’s a culinary experience that embodies comfort and satisfaction. With its simple yet exquisite ingredients, you’ll be transported straight to Rome. Whether you’re cooking for yourself or hosting a dinner party, this carbonara recipe is sure to impress and delight your taste buds.
Ingredients
- 200g spaghetti
- 100g pancetta or guanciale
- 2 large eggs
- 50g grated Pecorino Romano cheese
- 50g grated Parmesan cheese
- Freshly cracked black pepper
- Salt, to taste
- Fresh parsley (optional, for garnish)
Servings and Cooking Time
This recipe serves 2 people. Preparation time is about 10 minutes, and cooking time is approximately 15 minutes.
Nutritional Value
Each serving of carbonara contains approximately 600 calories, 25g of protein, 40g of carbohydrates, and 35g of fat. This is based on a serving size of one plate for one person.
Step-by-Step Cooking Process
- Bring a large pot of salted water to a boil.
- Add spaghetti and cook according to package instructions until al dente.
- While pasta cooks, dice the pancetta or guanciale into small pieces.
- In a pan over medium heat, cook the pancetta until crispy.
- In a bowl, whisk together eggs, Pecorino Romano, and Parmesan cheese.
- Once the pasta is cooked, reserve some pasta water and drain the rest.
- Add the hot pasta directly to the pan with pancetta.
- Remove the pan from heat and quickly pour in the egg and cheese mixture.
- Toss everything together, adding reserved pasta water as needed for creaminess.
- Season with salt and plenty of black pepper before serving.
Alternative Ingredients
You can substitute pancetta with bacon or turkey bacon for a lighter version. For a vegetarian option, use sautéed mushrooms instead of meat and a plant-based cheese alternative.
Serving and Pairings
Carbonara pairs wonderfully with a simple green salad, garlic bread, or a glass of white wine, such as Pinot Grigio, enhancing the overall dining experience.
Storage and Reheating
Store leftover carbonara in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or cream to maintain creaminess. Freezing is not recommended, as the sauce may separate.
Cooking Mistakes
- Using cold eggs can lead to scrambling.
- Not reserving pasta water can affect creaminess.
- Overcooking the pasta makes it mushy.
- Using too much heat can scramble the eggs.
- Not seasoning properly results in bland flavors.
Helpful Tips
- Use the freshest ingredients for the best flavor.
- Grate your cheese fresh for a creamier texture.
- Work quickly when mixing the sauce to prevent scrambling.
- Always taste and adjust seasoning before serving.
FAQs
What type of pasta is best for carbonara?
Spaghetti is the traditional choice for carbonara, but you can use fettuccine or linguine if preferred. Just ensure the pasta is cooked al dente for the best texture.
Can I make carbonara without eggs?
While traditional carbonara relies on eggs for creaminess, you can use heavy cream as a substitute. However, this changes the dish’s authentic flavor and texture.
Is carbonara suitable for meal prep?
Carbonara is best enjoyed fresh, but you can store leftovers for a few days. Reheat gently, adding moisture to prevent dryness.
Can I add vegetables to carbonara?
Yes, vegetables like peas, spinach, or zucchini can be added for extra nutrition, but keep in mind this alters the traditional flavor profile.
What wine pairs well with carbonara?
A crisp white wine like Pinot Grigio or a light red, such as Chianti, complements the rich flavors of carbonara beautifully.
Conclusion
This carbonara recipe brings the authentic taste of Italy right to your table. With its simple ingredients and quick preparation, it’s perfect for a cozy dinner or a special occasion. Enjoy the creamy, savory flavors that make this dish a timeless favorite!
Carbonara Recipe
Ingredients
- 200 g spaghetti
- 100 g pancetta or guanciale
- 2 large eggs
- 50 g grated Pecorino Romano cheese
- 50 g grated Parmesan cheese
- Freshly cracked black pepper
- Salt to taste
- Fresh parsley optional, for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Add spaghetti and cook according to package instructions until al dente.
- While pasta cooks, dice the pancetta or guanciale into small pieces.
- In a pan over medium heat, cook the pancetta until crispy.
- In a bowl, whisk together eggs, Pecorino Romano, and Parmesan cheese.
- Once the pasta is cooked, reserve some pasta water and drain the rest.
- Add the hot pasta directly to the pan with pancetta.
- Remove the pan from heat and quickly pour in the egg and cheese mixture.
- Toss everything together, adding reserved pasta water as needed for creaminess.
- Season with salt and plenty of black pepper before serving.
