Description
Spaghetti Carbonara is the epitome of Italian comfort food. Originating from the heart of Rome, this dish weaves together simple ingredients into a decadent symphony. At its core, Carbonara relies on the delicate balance of eggs, Pecorino Romano cheese, pancetta, and black pepper. The result? A lusciously creamy sauce that coats every strand of spaghetti in sheer perfection.
Ingredients
- 14oz spaghetti
- 3oz pancetta (or guanciale), diced
- 3 large eggs
- 1 cup Pecorino Romano cheese, freshly grated
- 1 clove garlic, peeled
- Freshly ground black pepper, to taste
- Salt, to taste
- 2 tbsp olive oil or unsalted butter
- Fresh parsley (optional, for garnish)
Instructions
- Pasta Preparation: Boil the spaghetti in a large pot of salted water until al dente. Save a cup of pasta water and then drain the pasta.
- Pancetta Perfection: In a large skillet, heat the olive oil or butter over medium heat. Add the garlic clove and diced pancetta. Sauté until the pancetta is crispy and golden. Remove the garlic and discard.
- Egg-Cheese Mixture: In a bowl, whisk together the eggs, grated Pecorino Romano, a good pinch of salt, and generous black pepper until well combined.
- Combining Magic: Reduce the skillet heat to low. Add the drained pasta to the pancetta. Remove from heat. Quickly pour the egg-cheese mixture over the pasta. Toss vigorously, using some reserved pasta water if needed, until creamy and glossy.
- Serve Immediately: Dish out the Spaghetti Carbonara into bowls, garnish with more cheese, black pepper, and optional parsley. Serve hot.
FAQ
Q: Can I use bacon instead of pancetta or guanciale?
A: Traditionalists would recommend pancetta or guanciale, but bacon can be used as a substitute if the others are unavailable. The taste will slightly differ.
Q: Can I add cream to my Carbonara?
A: Authentic Spaghetti Carbonara doesn’t use cream. The creamy texture comes from the emulsification of cheese and eggs with hot pasta.
Q: How do I avoid scrambling the eggs?
A: The key is to quickly toss the egg mixture with hot pasta off the heat, ensuring the eggs don’t cook separately. Using reserved pasta water can help get the right consistency.
Q: Can I use Parmesan instead of Pecorino Romano?
A: While Pecorino Romano is traditional, Parmesan can be used in a pinch. However, the flavor profile will change a bit.