Spaghetti Carbonara Recipe

It’s always a pleasure to bring a little slice of Italy to my kitchen, and Chef Immaculate Ruému’s Spaghetti Carbonara recipe has become a new family favorite. We are big pasta lovers in our house, but sometimes creamy sauces can feel a bit heavy. What I truly appreciate about this recipe is its authenticity – no cream in sight! It’s a testament to how simple, high-quality ingredients, when combined with the right technique, can create a dish that’s both rich and surprisingly light. My kids devoured it, and my husband, who lived in Italy for a while, declared it tasted just like the carbonara he remembers from his travels. The subtle saltiness of the pancetta, the peppery bite, and the creamy, cheesy sauce clinging perfectly to each strand of spaghetti – it’s a symphony of flavors and textures that’s incredibly satisfying. If you’re looking for a quick, flavorful, and genuinely Italian Spaghetti Carbonara that will impress your family and friends, look no further. Chef Immaculate Ruému’s recipe is a winner.

Ingredients

To embark on this culinary journey to Italy, you’ll need to gather a few key ingredients. The beauty of Spaghetti Carbonara lies in its simplicity; however, the quality of each ingredient is crucial to achieving that authentic, mouthwatering flavor. Let’s break down each component:

• Spaghetti (300g): The foundation of our dish, spaghetti is the classic pasta choice for Carbonara. Its long, thin strands provide the perfect surface area for the creamy sauce to coat, ensuring each bite is bursting with flavor. When selecting your spaghetti, opt for a good quality brand, preferably bronze-die cut. Bronze-die pasta has a rougher texture, which helps the sauce adhere even better. While any spaghetti will work, the quality of the pasta does impact the overall texture and taste of the final dish. Consider also using “spaghetti alla chitarra” if you can find it. This type of spaghetti, cut with a “chitarra” (guitar) tool, has a square cross-section and a porous texture which is excellent for holding sauces. If you’re feeling adventurous, you could even try making fresh spaghetti from scratch, although for a quick weeknight meal, dried spaghetti is perfectly acceptable and convenient.
• Eggs (4 large): Eggs are the heart of Carbonara’s creamy sauce, providing richness and body without the need for cream. It’s essential to use fresh, high-quality eggs. Ideally, free-range or pasture-raised eggs are preferred as they often have richer yolks, contributing to a more vibrant color and flavor in the sauce. We’ll be using both whole eggs and yolks in this recipe. Some traditional recipes call for using only yolks for an even richer sauce, but this recipe uses a combination which offers a good balance of richness and lightness. Make sure your eggs are at room temperature before you begin. This helps them emulsify more smoothly with the hot pasta water and cheese, creating a silkier sauce. For safety and best results, always use pasteurized eggs if you have any concerns about consuming raw or lightly cooked eggs, especially for vulnerable individuals.
• Olive Oil (1 tbsp): Olive oil is used to sauté the pancetta and infuse the garlic flavor. Extra virgin olive oil is recommended for its superior flavor and aroma, but a good quality regular olive oil will also work. The olive oil should be fruity and not too overpowering, allowing the other flavors to shine through. Avoid using overly robust or bitter olive oils as they can clash with the delicate flavors of the carbonara. A light, mild olive oil is perfect for this dish.
• Diced Pancetta (80g): Pancetta is the star of the flavor profile in authentic Carbonara. It is Italian cured pork belly that is salt-cured but not smoked, unlike bacon. Pancetta offers a more delicate and nuanced pork flavor compared to the smoky intensity of bacon. Look for “pancetta tesa” (flat pancetta) or “pancetta arrotolata” (rolled pancetta). Diced pancetta is convenient, but you can also buy a slab of pancetta and dice it yourself for a fresher flavor. If you are using a slab, ensure you remove the rind before dicing. For an even more intense flavor, you can use “guanciale,” which is cured pork jowl. Guanciale is fattier and has a more pronounced pork flavor than pancetta, considered by many purists to be the most authentic choice for Carbonara.
• Bacon (Substitute): While pancetta is the traditional choice, bacon is a widely accepted and readily available substitute. If using bacon, opt for good quality smoked bacon, preferably thick-cut. The smokiness of bacon will add a different dimension to the dish compared to pancetta, but it can still be delicious. Try to find bacon that is not overly sweet or heavily processed. If using bacon, consider reducing the salt added to the egg mixture, as bacon can be saltier than pancetta.
• Black Pepper (1 tsp): Freshly ground black pepper is essential for Carbonara. It provides a crucial spicy kick that balances the richness of the eggs and cheese. Use freshly cracked black pepper for the best flavor. Pre-ground pepper loses its aroma and pungency quickly. Don’t be shy with the pepper; Carbonara should have a noticeable peppery bite. Some recipes even call for coarsely ground pepper for a more pronounced texture and flavor.
• Parmesan Cheese (As much as you like): Parmesan cheese, specifically Parmigiano-Reggiano, is another non-negotiable ingredient in authentic Carbonara. Parmigiano-Reggiano is a hard, granular cheese from Italy, known for its complex, nutty, and savory flavor. It is aged for a minimum of 12 months, developing its characteristic taste and texture. Avoid using pre-grated Parmesan cheese, as it often contains cellulose and lacks the fresh flavor of freshly grated cheese. Buy a wedge of Parmigiano-Reggiano and grate it yourself just before using. Use a microplane or a fine grater for a fluffy, delicate texture. Pecorino Romano cheese, a salty and sharp sheep’s milk cheese, is sometimes used in combination with or instead of Parmesan in Roman-style Carbonara. If you enjoy a saltier, more intense flavor, you can incorporate some Pecorino Romano into your cheese mixture.
• Salt: Salt is crucial for seasoning both the pasta water and the egg mixture. Use kosher salt or sea salt for the best flavor. Salting the pasta water properly is essential for flavorful pasta. The water should be as salty as seawater. Be mindful of the saltiness of your pancetta or bacon and adjust the amount of salt added to the egg mixture accordingly.

Instructions

Now, let’s bring these ingredients together to create our delicious Spaghetti Carbonara, following Chef Immaculate Ruému’s easy and authentic method:

1. Boil the Spaghetti: Begin by filling a large, deep pot with plenty of water. The general rule of thumb is to use at least 4 quarts of water for every pound of pasta. Place the pot over high heat and bring the water to a rolling boil. Once boiling, add a generous amount of salt. Don’t be afraid to salt the water generously; it should taste like seawater. This salt will season the pasta from the inside out as it cooks. Add the spaghetti to the boiling water. Ensure the spaghetti is fully submerged. Stir gently to prevent sticking.
2. Cook Al Dente: Cook the spaghetti according to the package directions, or for approximately 8 minutes for al dente, as indicated in the recipe. “Al dente” means “to the tooth” in Italian, and it refers to pasta that is cooked through but still firm to the bite, not mushy. Set a timer to ensure you don’t overcook the pasta. Overcooked pasta will become soft and lose its texture, detracting from the overall dish. While the pasta is cooking, you can proceed with the next steps to maximize efficiency.
3. Prepare the Egg Mixture: While the pasta is cooking, break the eggs into a deep bowl. Add the black pepper and salt to the eggs. Remember to be mindful of the saltiness of your pancetta or bacon when adding salt to the egg mixture. Add a generous amount of grated Parmesan cheese to the bowl. As the recipe suggests, use “as much as you like,” but a heap of a tablespoon per serving (approximately 3 tablespoons for 3 servings) is a good starting point. Whisk all the ingredients together thoroughly until well combined and slightly frothy. Set the egg mixture aside. It’s important to have this mixture ready before the pasta is cooked, as timing is crucial in creating a creamy Carbonara sauce.
4. Sauté Garlic and Pancetta: Place the same pot you used for boiling the pasta back over medium heat. There’s no need to wash the pot, as the starchy pasta water residue can actually contribute to the creaminess of the sauce. Add the olive oil to the pot. Add a clove of garlic, peeled and lightly smashed (optional, but adds flavor). Slightly tilt the pot to the side to immerse the garlic in the oil. Fry the garlic until it turns golden brown and fragrant. This process infuses the oil with garlic flavor. Once the garlic is golden brown, remove and discard it. We only want the infused flavor, not the garlic itself in the final dish. Add the diced pancetta to the pot of hot, garlic-infused oil. Toss the pancetta around and fry until it is golden brown and crispy. Render out the fat from the pancetta, which will contribute to the richness of the sauce. Be careful not to burn the pancetta; it should be crispy but not charred.
5. Combine Pasta and Pancetta: Once the spaghetti is cooked al dente, remove it from the heat and immediately drain it in a strainer or colander. Traditionally, Italian Carbonara recipes do not call for rinsing the pasta with cold water. Rinsing washes away the starch, which is actually beneficial for helping the sauce cling to the pasta. However, Chef Ruému’s recipe includes rinsing with cold water. This step likely aims to stop the cooking process quickly and prevent the pasta from becoming overcooked, especially for home cooks who might be less experienced with timing. For a more authentic approach, you can skip the rinsing and simply drain the pasta well, reserving about a cup of the starchy pasta water before draining. Add the drained spaghetti directly to the pot with the hot pancetta and garlic-infused oil. Toss the spaghetti to coat it evenly with the oil and pancetta fat.
6. Create the Creamy Sauce (Crucial Step): This is the most important step for achieving a perfect creamy Carbonara. Remove the pot completely from the heat or turn the heat off entirely. Crucially, the pot must be off the heat to prevent the eggs from scrambling. Using a spoon or pasta ladle in one hand, begin to pour the egg and cheese mixture into the pot of hot pasta and pancetta. Simultaneously, use the other hand to stir vigorously and continuously. Do not let the egg mixture settle in one spot. The residual heat from the pasta and pot will gently cook the eggs and cheese, creating a creamy, emulsified sauce that coats the spaghetti. If you are using reserved pasta water, you can add a little at a time while stirring to help create a smoother and creamier sauce and adjust the consistency. Keep stirring until the sauce is creamy, glossy, and coats the spaghetti evenly. The sauce should thicken slightly from the heat of the pasta, but it should not be scrambled or grainy. If the sauce seems too thick, add a little more pasta water to loosen it. If it’s too thin, continue stirring off the heat; the residual heat will help thicken it.
7. Serve Immediately: Carbonara is best served immediately while it is still warm and creamy. Portion the Spaghetti Carbonara into bowls. Garnish with additional freshly grated Parmesan cheese and a generous sprinkle of freshly ground black pepper. Serve whilst still warm and enjoy your authentic Italian Spaghetti Carbonara!

Nutrition Facts

(Per serving, approximate values)

• Servings: 3
• Calories: 609 kcal

Please note that these nutritional values are estimates and can vary depending on the specific brands of ingredients used, portion sizes, and cooking methods. The calorie count is primarily driven by the pasta, eggs, pancetta, and cheese, which are all calorie-dense ingredients. Carbonara is a rich and satisfying dish, but it’s best enjoyed in moderation as part of a balanced diet.

Preparation Time

• Cook Time: 15 minutes
• Total Time: 15 minutes

This recipe is incredibly quick to prepare, making it perfect for a weeknight meal. The key to its speed is that most of the cooking happens simultaneously – while the pasta boils, you prepare the pancetta and egg mixture. The entire dish, from start to finish, can be ready in just about 15 minutes, making it a fantastic option for a delicious and satisfying meal when time is short.

How to Serve

Spaghetti Carbonara is a complete meal in itself, but here are some serving suggestions to enhance your dining experience:

• Classic Italian Style: Serve Carbonara as a “primo piatto,” or first course, in a traditional Italian meal. This is common in Italy, where meals are often structured in multiple courses.
• Garnish:
  • Freshly Grated Parmesan Cheese: Always offer extra freshly grated Parmesan cheese at the table for guests to add to their liking.
  • Freshly Ground Black Pepper: A final sprinkle of freshly ground black pepper enhances the flavor and aroma.
  • Fresh Parsley: While not strictly traditional, a sprinkle of fresh, chopped parsley can add a touch of freshness and visual appeal.
• Side Dishes:
  • Green Salad: A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the Carbonara.
  • Garlic Bread: Crusty garlic bread is always a welcome accompaniment to Italian pasta dishes.
  • Bruschetta: Toasted bread topped with tomatoes, basil, and garlic makes a delicious and light appetizer.
• Wine Pairing:
  • Dry White Wine: A crisp, dry white wine like Pinot Grigio, Vermentino, or Frascati from Italy pairs beautifully with Carbonara. The acidity of the wine cuts through the richness of the sauce.
  • Light-bodied Red Wine: If you prefer red wine, opt for a light-bodied, fruity red like a Chianti Classico or a Rosso di Montepulciano.
• Serve Immediately: As mentioned before, Carbonara is best enjoyed immediately while it’s hot and creamy. Serve in warmed bowls to keep the pasta warm for longer.

Additional Tips for Perfect Carbonara

Mastering Carbonara is all about technique and attention to detail. Here are five essential tips to ensure your Carbonara is perfect every time:

1. Egg Temperature Matters: Use room temperature eggs. Room temperature eggs emulsify more easily and create a smoother sauce. If you forget to take your eggs out of the refrigerator ahead of time, you can quickly warm them by placing them in a bowl of lukewarm water for about 5-10 minutes.
2. Cheese Quality is Key: Invest in good quality Parmigiano-Reggiano cheese and grate it fresh. Pre-grated Parmesan often contains anti-caking agents and lacks the fresh, nutty flavor of freshly grated cheese. The flavor of Parmigiano-Reggiano is essential to authentic Carbonara. Consider adding a touch of Pecorino Romano for an extra layer of salty, sharp flavor.
3. Reserve Pasta Water (If Skipping Rinse): If you choose to skip rinsing the pasta with cold water for a more authentic approach, remember to reserve about a cup of the starchy pasta water before draining. This starchy water is liquid gold for Carbonara. It helps to emulsify the sauce, creating a smoother, creamier texture and allows you to adjust the consistency of the sauce if it becomes too thick. Add it gradually, a tablespoon or two at a time, until you reach the desired consistency.
4. Don’t Scramble the Eggs: The most crucial tip for Carbonara success is to avoid scrambling the eggs. This is why you must remove the pot from the heat before adding the egg mixture. The residual heat from the pasta and pot is sufficient to gently cook the eggs and cheese, creating a creamy sauce. Stir vigorously and continuously while adding the egg mixture to ensure it emulsifies properly and doesn’t scramble. If you are concerned about the heat being too high, you can even let the pot cool down for a minute or two off the heat before adding the eggs.
5. Seasoning is Crucial: Taste and adjust the seasoning throughout the cooking process. Properly salting the pasta water is the first step to flavorful pasta. Be mindful of the saltiness of your pancetta or bacon and adjust the salt added to the egg mixture accordingly. Freshly ground black pepper is not just a garnish; it’s an integral part of the flavor profile. Don’t be shy with the pepper. Taste the final dish and add more salt, pepper, or cheese if needed to achieve the perfect balance of flavors.

Frequently Asked Questions (FAQ) about Spaghetti Carbonara

Here are some common questions people have when making Spaghetti Carbonara:

Q1: Can I use cream in Carbonara?
A: Authentic Italian Carbonara does not contain cream. The creamy texture comes entirely from the emulsification of raw eggs, cheese, and starchy pasta water. Adding cream is a common misconception and deviates from the traditional recipe. While cream might make the sauce richer and easier to achieve for beginners, it dilutes the authentic flavors and richness that come from the eggs and cheese. For a truly authentic experience, stick to the classic method without cream.

Q2: Is it safe to eat raw eggs in Carbonara?
A: The eggs in Carbonara are not technically raw. They are cooked by the residual heat of the hot pasta and pot, creating a lightly cooked, creamy sauce. However, they are not cooked to the same temperature as scrambled or fried eggs. For most healthy adults, consuming lightly cooked eggs in Carbonara is generally considered safe. If you have concerns about salmonella or are serving Carbonara to vulnerable individuals (children, elderly, pregnant women, or people with weakened immune systems), you can use pasteurized eggs. Pasteurized eggs have been heat-treated to kill bacteria, making them safer for consumption in dishes where eggs are not fully cooked. Ensure you use very fresh, high-quality eggs regardless.

Q3: Can I substitute bacon for pancetta?
A: Yes, bacon is a common and acceptable substitute for pancetta in Carbonara, especially if pancetta is not readily available. However, pancetta and bacon have distinct flavor profiles. Pancetta is salt-cured pork belly and has a more delicate, nuanced pork flavor, while bacon is typically smoked and has a stronger, smoky flavor. If using bacon, opt for good quality smoked bacon, preferably thick-cut. The smokiness will add a different dimension to the dish. Consider using less salt in the egg mixture when using bacon as it can be saltier than pancetta. For the most authentic flavor, pancetta or even guanciale (cured pork jowl) are preferred.

Q4: Can I make vegetarian Carbonara?
A: Traditional Carbonara is not vegetarian as it contains pancetta (or bacon). However, you can create a vegetarian-inspired version by substituting the pancetta with other flavorful ingredients. Some vegetarian substitutions include:
* Mushrooms: Sautéed mushrooms, especially wild mushrooms like porcini or cremini, can provide an earthy, umami flavor.
* Asparagus or Zucchini: Grilled or sautéed asparagus or zucchini can add a fresh, vegetable element.
* Sun-dried Tomatoes: Oil-packed sun-dried tomatoes offer a concentrated, savory flavor.
* Smoked Paprika: A touch of smoked paprika can mimic the smoky flavor of bacon in a vegetarian version.
While these substitutions will not replicate the exact flavor of traditional Carbonara, they can create a delicious and satisfying vegetarian pasta dish inspired by the Carbonara technique.

Q5: Can I store leftover Carbonara?
A: Carbonara is best enjoyed fresh and immediately after cooking. Leftovers are not ideal and are generally not recommended. The creamy sauce can become grainy or separate upon reheating, and the pasta can become mushy. The texture and flavor of leftover Carbonara will significantly degrade. If you do have leftovers, store them in an airtight container in the refrigerator for up to 24 hours. Reheat gently in a pan over low heat with a splash of milk or pasta water to help loosen the sauce, but be aware that the texture will likely not be as creamy and smooth as freshly made Carbonara. It’s always best to make Carbonara in quantities that will be consumed immediately to enjoy it at its peak quality.

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