Classic Spaghetti Carbonara: A Timeless Italian Delight
Welcome to 1001dishes.com! Today, we’re diving into one of Italy’s most beloved pasta dishes: Spaghetti Carbonara. This classic recipe combines simple ingredients to create a rich, creamy dish that’s perfect for any occasion. Whether you’re cooking for a family dinner or hosting a casual get-together, Spaghetti Carbonara is sure to impress with its delightful flavors and creamy texture.
What Is Spaghetti Carbonara?
Spaghetti Carbonara is a traditional Italian pasta dish originating from Rome. It’s known for its creamy sauce made from eggs, cheese, pancetta (or guanciale), and black pepper. Despite its creamy consistency, the dish doesn’t actually use cream; the creamy texture comes from the eggs and cheese emulsifying with the pasta water.
Ingredients
For this recipe, you will need:
- 400 grams (14 oz) spaghetti: The classic choice for Carbonara, but other long pasta types can be used.
- 150 grams (5 oz) pancetta or guanciale: Cubed. Guanciale is the traditional choice, but pancetta is a suitable substitute.
- 2 large eggs: Room temperature.
- 1 cup (100 grams) grated Pecorino Romano cheese: Freshly grated for the best flavor.
- 2 cloves garlic: Peeled and left whole (optional, for flavoring the oil).
- Salt and freshly ground black pepper: To taste.
- 2 tablespoons olive oil: For cooking the pancetta.
- Fresh parsley: Chopped, for garnish (optional).
Instructions
1. Prepare the Ingredients
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
- Prepare the Pancetta: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic cloves if using, and cook until fragrant (about 1 minute). Remove the garlic and discard. Add the pancetta and cook until crisp and golden, about 5-7 minutes. Remove from heat and set aside.
- Mix the Sauce: In a medium bowl, whisk together the eggs and grated Pecorino Romano cheese until well combined. Season with a generous amount of black pepper.
2. Combine and Cook
- Combine Pasta and Pancetta: Once the pasta is drained, quickly toss it in the skillet with the pancetta, ensuring it is well coated with the rendered fat. Remove the skillet from heat to prevent the eggs from scrambling when added.
- Add the Egg Mixture: Gradually pour the egg and cheese mixture over the hot pasta, tossing continuously to ensure the eggs create a creamy sauce rather than scrambling. If the sauce is too thick, add a small amount of the reserved pasta water to reach the desired consistency.
- Season and Serve: Taste the pasta and adjust the seasoning with salt and more black pepper if needed. Garnish with freshly chopped parsley if desired.
Tips for Perfect Carbonara
- Use Freshly Grated Cheese: Pre-grated cheese often contains anti-caking agents that can affect the texture of the sauce. Grate your own cheese for the best results.
- Avoid Overcooking the Eggs: The residual heat from the pasta and pan is enough to cook the eggs without scrambling them. Make sure to toss quickly and continuously.
- Adjust the Sauce Consistency: If the sauce is too thick, gradually add some of the reserved pasta water until you achieve a creamy consistency.
Variations
- Vegetarian Option: Substitute the pancetta with sautéed mushrooms or another vegetarian protein.
- Different Cheese: If Pecorino Romano is unavailable, you can use Parmesan cheese for a slightly different flavor.
Conclusion
There you have it—a classic Spaghetti Carbonara that’s rich, creamy, and simply irresistible. This dish is a testament to how a few quality ingredients can come together to create something extraordinary. Enjoy it with a simple green salad and a glass of white wine for a complete meal.
We hope you enjoy making and eating this timeless Italian favorite. Don’t forget to share your results with us and let us know if you have any questions or tips of your own!
Bon Appétit!
