Pasta Carbonara: The Classic Italian Recipe
Pasta Carbonara The Classic Italian Recipe Pasta Carbonara is an iconic Italian dish known for its rich combination of simple ingredients that create a sublime culinary experience. Perfect for a quick dinner or a special occasion, this recipe stands out for its creaminess without needing any cream. Here is a detailed guide to preparing this…
Pasta Carbonara The Classic Italian Recipe
Pasta Carbonara is an iconic Italian dish known for its rich combination of simple ingredients that create a sublime culinary experience. Perfect for a quick dinner or a special occasion, this recipe stands out for its creaminess without needing any cream. Here is a detailed guide to preparing this delicious dish.
Ingredients
- Pasta: 400 grams (spaghetti, fettuccine, or your favorite pasta)
- Pancetta or Bacon: 150 grams, cut into small cubes
- Eggs: 4 large (only the yolks)
- Pecorino Romano Cheese: 100 grams, finely grated
- Parmesan Cheese: 50 grams, finely grated
- Garlic: 2 cloves, finely chopped
- Olive Oil: 2 tablespoons
- Salt: To taste
- Black Pepper: To taste
- Fresh Parsley: Optional, for garnish
Instructions
Cook the Pasta: In a large pot of salted water, cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water and drain the pasta.
Prepare the Sauce:
Fry the Pancetta/Bacon: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the pancetta or bacon cubes and fry until crispy and golden brown, about 5-7 minutes. Add the chopped garlic and cook for an additional 1-2 minutes, being careful not to burn it.
Mix the Eggs and Cheeses: In a large bowl, whisk the egg yolks and mix them with the grated Pecorino Romano and Parmesan cheeses. Add a pinch of salt and a generous amount of black pepper.
Combine Pasta and Sauce:
Add the Pasta: Once drained, add the hot pasta to the skillet with the pancetta. Toss well to coat the pasta with the bacon and garlic flavors.
Add the Sauce: Remove the skillet from heat. Pour the egg and cheese mixture over the hot pasta and quickly toss to ensure the sauce thickens with the residual heat from the pasta. If the sauce is too thick, add a bit of the reserved pasta water until you reach the desired consistency.
Serve:
- Adjust Seasoning: Taste the pasta and adjust the salt and pepper as needed.
- Garnish and Serve: Serve the pasta immediately, garnished with chopped fresh parsley if desired, and additional grated cheese on top.
Tips
Quality Ingredients: Use authentic Pecorino Romano cheese and high-quality pancetta for the best flavor. Pecorino Romano adds a salty, tangy flavor that is characteristic of carbonara.
Skip the Cream: Traditional carbonara does not include cream. The creaminess comes from the emulsification of the eggs with the cheese and pasta water.
Timing: Ensure the pasta is hot when mixing with the sauce so that the eggs cook properly without scrambling.
Variations: While traditional recipes do not include cream, some may choose to add a bit for a smoother texture. However, this is more of a modern adaptation rather than a traditional practice.
With these steps, you’ll be ready to enjoy authentic Pasta Carbonara at home. Enjoy your meal!
