Spaghetti Carbonara

Indulge in the rich, creamy goodness of classic Spaghetti Carbonara, a beloved Italian dish that’s perfect for any occasion. This recipe is a celebration of simplicity, using just a few quality ingredients to create an unforgettable meal. Whether you’re cooking for a family dinner or a special date night, Spaghetti Carbonara is sure to impress.

Chef’s Tips

• Avoid Scrambling the Eggs: The heat of the pasta cooks the egg, but it’s crucial to work quickly and off the heat to avoid scrambling the eggs.
• Use Reserved Pasta Water: The reserved pasta water is essential for adjusting the sauce’s consistency; its starch content helps emulsify the sauce, making it silky and smooth.
• Quality Ingredients: Use high-quality pancetta or guanciale and Parmigiano Reggiano for the best flavor.
• Pepper Freshly Cracked: Always use freshly cracked black pepper for the most aromatic and flavorful result.

Ingredients

• Spaghetti: 400g (14 oz). This long, thin pasta is the traditional choice for Carbonara, perfectly holding the creamy sauce.
• Pancetta: 150g (5 oz). Pancetta or guanciale adds a rich, savory depth to the dish with its crispy, golden bits.
• Egg Yolks: 4. These provide the creamy base for the sauce, giving the Carbonara its luscious texture.
• Parmigiano Reggiano: 1 cup, grated. This aged cheese adds a nutty, salty flavor that complements the richness of the sauce.
• Black Crushed Pepper: To taste. Freshly cracked pepper adds a spicy, aromatic kick.
• Salt: 1 tbsp. Essential for seasoning the pasta water and enhancing the overall flavor.

Substitutions and Variations

• Bacon Carbonara: Substitute pancetta with high-quality bacon for a slightly different, yet equally delicious flavor.
• Vegetarian Carbonara: Replace the pancetta with sautéed mushrooms or smoked tofu for a vegetarian version.
• Cheese Variations: Mix in some Pecorino Romano with the Parmigiano Reggiano for a sharper, more robust flavor.
• Creamier Sauce: Add a splash of heavy cream to the egg mixture for an extra creamy sauce.

Instructions

1. Cook the Pasta:
   • Start by boiling a large pot of salted water. Once boiling, add the spaghetti and cook according to the package instructions until it reaches an al dente texture.
   • Before draining, reserve about 1 cup of the pasta cooking water for later use. Drain the pasta and set it aside.
2. Dice and Cook the Pancetta (or Guanciale):
   • While the pasta is cooking, cut the pancetta or guanciale into small, 1/4 inch thick pieces.
   • Heat a large skillet over medium heat and add the diced meat. Cook, stirring occasionally, until the pieces are nicely crispy and golden.
   • Remove the crispy pieces from the skillet with a slotted spoon, setting them aside on a paper towel-lined plate. Keep the rendered fat in the skillet.

3. Whisk the Egg Yolks and Cheese:
   • In a bowl, separate the egg yolks from the whites (the whites can be saved for another recipe or discarded).
   • Add the majority of the freshly grated cheese to the yolks (reserve a small amount for serving) and whisk them together vigorously.
   • Season this mixture with a generous amount of freshly cracked black pepper.
4. Combine Ingredients with Cooked Pasta:
   • Transfer the drained, still-hot pasta directly into the skillet with the rendered fat over low heat. Toss the pasta to ensure it’s thoroughly coated in the fat.
   • Remove the skillet from the heat to prevent the eggs from scrambling in the next step. Quickly pour the egg and cheese mixture over the pasta, tossing continuously to coat the pasta strands evenly and create a smooth, creamy sauce.
   • If the sauce appears too thick, gradually add the reserved pasta cooking water until you reach your desired consistency.
   • Finally, add the crispy pancetta (or guanciale) pieces back into the skillet and toss everything together once more.

5. Serve:
   • Dish out the Carbonara immediately after mixing, garnishing each serving with the remaining grated cheese and an extra sprinkle of black pepper to taste.

Storage and Reheating

• Storage: Store any leftover Spaghetti Carbonara in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, add a splash of water or a small amount of cream to the pasta to help loosen the sauce. Heat gently in a skillet over low heat, stirring frequently to prevent the eggs from scrambling and to evenly warm the pasta. Alternatively, you can microwave it on low power in short intervals, stirring in between until heated through.

Enjoy your authentic Spaghetti Carbonara and savor every creamy, flavorful bite!

Spaghetti Carbonara

Sea Salt Savorings

Indulge in the rich, creamy goodness of classic Spaghetti Carbonara, a beloved Italian dish that's perfect for any occasion.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 4 servings

Calories 683 kcal

Ingredients

  

1x2x3x

• 14 oz spaghetti
• 5 oz pancetta
• 4 egg yolks
• 1 cup grated Parmigiano Reggiano
• Black crushed pepper to taste
• 1 tbsp Salt

Instructions

 

• Cook the Pasta: Start by boiling a large pot of salted water according to the instructions of the package. Once boiling, add the spaghetti and cook it according to the package’s instructions until it reaches al dente texture. Before draining, remember to reserve about 1 cup of the pasta cooking water for later use, then drain the pasta and set it aside.
• Dice and Cook the Pancetta (or Guanciale): While the pasta is cooking, cut the pancetta or guanciale into small, 1/4 inch thick pieces. Heat a large skillet over medium heat, and add the diced meat. Cook, stirring occasionally, until the pieces are nicely crispy and golden. Remove the crispy pieces from the skillet with a slotted spoon, setting them aside on a paper towel-lined plate. Keep the rendered fat in the skillet.
• Whisk the Egg Yolks and Cheese: In a bowl, separate the egg yolks from the whites (the whites can be saved for another recipe or discarded). Add the majority of the freshly grated cheese to the yolks (reserve a small amount for serving), and whisk them together vigorously. Season this mixture with a generous amount of freshly cracked black pepper.
• Combine Ingredients with Cooked Pasta: Transfer the drained, still-hot pasta directly into the skillet with the rendered fat over low heat. Toss the pasta to ensure it’s thoroughly coated in the fat. Then, remove the skillet from the heat to prevent the eggs from scrambling in the next step. Quickly pour the egg and cheese mixture over the pasta, tossing continuously to coat the pasta strands evenly and create a smooth, creamy sauce. If the sauce appears too thick, gradually add the reserved pasta cooking water until you reach your desired consistency. Finally, add the crispy pancetta (or guanciale) pieces back into the skillet and toss everything together once more.
• Serve: Dish out the carbonara immediately after mixing, garnishing each serving with the remaining grated cheese and an extra sprinkle of black pepper to taste.

Notes

• The heat of the pasta cooks the egg, but it’s crucial to work quickly and off the heat to avoid scrambling the eggs.
• The reserved pasta water is essential for adjusting the sauce’s consistency; its starch content helps emulsify the sauce, making it silky and smooth.
• Enjoy your authentic Spaghetti Carbonara!

Nutrition

Calories: 683kcalCarbohydrates: 77gProtein: 30gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 236mgSodium: 2408mgPotassium: 340mgFiber: 3gSugar: 3gVitamin A: 469IUCalcium: 343mgIron: 2mg

Nutrition values are estimates, for exact values consult a nutritionist.

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