Name: Spaghetti Carbonara Recipe
Ingredients: 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.

Ingredients

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.

Cook Mode Prevent your screen from going dark

Instructions

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.

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.

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.

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.

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.

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.

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

Serving Size: One Normal Portion
Calories: 609 kcal