Indulge in the rich and creamy flavors of Pasta Carbonara, a classic Italian dish that is both simple and satisfying. With just a few key ingredients, you can create a delicious meal that will impress your family and friends. Perfect for weeknight dinners or special occasions, this recipe highlights the beauty of traditional Italian cooking. Let’s dive into the ingredients and steps to whip up this delightful dish!
Ingredients
– 200g spaghetti
– 100g pancetta or guanciale
– 2 large eggs
– 50g Pecorino Romano cheese, grated
– 50g Parmigiano-Reggiano cheese, grated
– 2 cloves garlic, minced (optional)
– Salt and black pepper, to taste
– Fresh parsley, chopped (for garnish)
Servings and Cooking Time
This recipe serves 2 people. Preparation time is about 10 minutes, and cooking time takes around 15 minutes.
Nutritional Value
Based on one serving (100g of pasta), this dish contains approximately:
– Calories: 600
– Protein: 25g
– Fat: 30g
– Carbohydrates: 60g
– Fiber: 3g
– Sodium: 600mg
Step-by-Step Cooking Process
1. Boil a large pot of salted water and cook the spaghetti according to package instructions.
2. While the pasta cooks, dice the pancetta or guanciale into small pieces.
3. In a skillet, sauté the pancetta over medium heat until crispy, about 5-7 minutes.
4. In a bowl, whisk together the eggs, Pecorino Romano, and Parmigiano-Reggiano until well combined.
5. When the pasta is al dente, reserve a cup of pasta water, then drain the rest.
6. Add the hot pasta directly to the skillet with the pancetta, mixing well.
7. Remove the skillet from the heat and quickly pour in the egg mixture, stirring vigorously to create a creamy sauce.
8. If the sauce is too thick, add reserved pasta water gradually until desired consistency is achieved.
9. Season with salt and freshly ground black pepper to taste.
10. Serve immediately, garnished with extra cheese and chopped parsley.
Alternative Ingredients
You can substitute pancetta with bacon or turkey bacon for a lighter version. If you prefer a vegetarian option, use sautéed mushrooms or smoked tofu to add flavor without the meat.
Serving and Pairings
Pasta Carbonara pairs beautifully with a crisp green salad or garlic bread. A light white wine, such as Pinot Grigio, complements the dish well.
Storage and Reheating
Store leftover Carbonara in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to prevent drying out. It’s not recommended to freeze this dish, as the cream can separate.
Cooking Mistakes
– Avoid overcooking the pasta; it should be al dente.
– Don’t add the egg mixture while the pan is on high heat to prevent scrambling.
– Use freshly grated cheese for the best flavor.
– Make sure to reserve pasta water before draining.
– Taste and adjust seasoning before serving.
Helpful Tips
– Use high-quality ingredients for the best taste.
– Prepare all ingredients before starting to cook to streamline the process.
– If you like it spicy, add red pepper flakes.
– Experiment with different cheeses for variations in flavor.
FAQs
What is the origin of Pasta Carbonara?
Pasta Carbonara originated in Rome, Italy, and is traditionally made with eggs, cheese, pancetta, and pepper. The exact origin is debated, but it’s widely loved across the globe.
Can I make Carbonara without eggs?
While eggs are essential for the creamy texture, you can use alternatives like heavy cream for a similar consistency, though it won’t have the traditional flavor.
Is Carbonara served with cream?
Authentic Carbonara does not include cream. The creaminess comes from the emulsification of eggs and cheese with the pasta water.
How can I make Carbonara spicier?
To add heat, incorporate red pepper flakes into the pancetta while it cooks or use a spicier cheese.
Can I use whole wheat pasta?
Yes! Whole wheat pasta works well, offering a nuttier flavor and additional fiber, though cooking times may vary slightly.
Conclusion
Pasta Carbonara is a timeless dish that showcases the simplicity and richness of Italian cuisine. With its creamy texture and savory flavors, this recipe is sure to become a favorite in your kitchen. Whether for a cozy dinner or entertaining guests, Carbonara never disappoints!
Pasta Carbonara
Ingredients
- 200 g spaghetti
- 100 g pancetta or guanciale
- 2 large eggs
- 50 g Pecorino Romano cheese grated
- 50 g Parmigiano-Reggiano cheese grated
- Salt and black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Boil a large pot of salted water and cook the spaghetti according to package instructions.
- While the pasta cooks, dice the pancetta or guanciale into small pieces.
- In a skillet, sauté the pancetta over medium heat until crispy, about 5-7 minutes.
- In a bowl, whisk together the eggs, Pecorino Romano, and Parmigiano-Reggiano until well combined.
- When the pasta is al dente, reserve a cup of pasta water, then drain the rest.
- Add the hot pasta directly to the skillet with the pancetta, mixing well.
- Remove the skillet from the heat and quickly pour in the egg mixture, stirring vigorously to create a creamy sauce.
- If the sauce is too thick, add reserved pasta water gradually until desired consistency is achieved.
- Season with salt and freshly ground black pepper to taste.
- Serve immediately, garnished with extra cheese and chopped parsley.
