Background and History
Spaghetti Carbonara is a classic Italian pasta dish originating from Rome. It is traditionally made with eggs, hard cheese, pancetta, and pepper. The dish has a rich history, with its name possibly derived from “carbonari,” the Italian word for charcoal burners, as it was supposedly a hearty meal for Italian coal miners. Another theory suggests it was created during World War II when American soldiers stationed in Italy added bacon and eggs to pasta. Regardless of its exact origins, Spaghetti Carbonara has become a beloved staple of Italian cuisine.
Serves
4 people
Time
Preparation Time: 10 minutes
Cooking Time
20 minutes
Ingredients
- 400g (14 oz) spaghetti
- 150g (5.3 oz) pancetta or guanciale, diced
- 2 large eggs
- 1 large egg yolk
- 100g (3.5 oz) Pecorino Romano cheese, finely grated
- 50g (1.7 oz) Parmesan cheese, finely grated
- 2 cloves garlic, peeled and left whole
- Freshly ground black pepper
- Salt
- 2 tbsp olive oil
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook until al dente according to the package instructions.
Prepare the Pancetta
- While the pasta is cooking, heat the olive oil in a large pan over medium heat.
- Add the garlic cloves and cook until fragrant, about 1-2 minutes. Remove the garlic and discard.
- Add the diced pancetta to the pan and cook until crispy, about 5-7 minutes. Remove the pan from heat.
Make the Sauce
- In a large bowl, whisk together the eggs, egg yolk, Pecorino Romano, and Parmesan cheese. Add a generous amount of freshly ground black pepper.
Combine Pasta and Sauce
- Drain the spaghetti, reserving about 1 cup of the pasta water.
- Add the hot pasta to the pan with the pancetta and toss to coat.
- Remove the pan from the heat and quickly pour in the egg and cheese mixture, tossing everything together. The residual heat from the pasta will cook the eggs, creating a creamy sauce.
- Add reserved pasta water a little at a time if the sauce needs to be thinned out.
Serve
- Divide the Spaghetti Carbonara among plates.
- Garnish with extra grated Pecorino Romano and a sprinkle of black pepper.
- Serve immediately.
Nutrition Facts (per serving)
- Calories: 650
- Protein: 27g
- Carbohydrates: 74g
- Fat: 27g
- Fiber: 3g
- Sodium: 850mg
Notes
- For an authentic taste, use guanciale (cured pork cheek) instead of pancetta if available.
- Freshly ground black pepper is essential for the traditional flavor of Carbonara.
- Avoid adding cream; the creaminess of Carbonara comes from the eggs and cheese.
Allergy Warning
- Contains eggs, dairy, and gluten.
- Ensure all ingredients are free from cross-contamination if cooking for someone with severe allergies.
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