Pasta Carbonara is a classic Italian dish that combines pasta, eggs, cheese, and pancetta into a creamy and delicious meal. This traditional recipe is easy to make and offers a rich flavor that has made it a favorite around the world. Perfect for a quick weeknight dinner or a special occasion, learning how to make authentic Carbonara will elevate your pasta game.
“Cooking is like love. It should be entered into with abandon or not at all.” – Harriet Van Horne
Recipe Description
Pasta Carbonara is one of Italy’s most beloved dishes, originating from Rome. The combination of simple ingredients creates a rich and flavorful dish that’s both comforting and indulgent. Traditionally made with guanciale (pork cheek), Pecorino Romano cheese, and fresh eggs, Carbonara has a creamy texture without the use of cream. The dish’s origins are somewhat mysterious, with some attributing it to Italian coal miners, while others believe it was popularized after World War II with the influence of American soldiers and their rations.
Ingredients
- 400 grams (14 oz) spaghetti or rigatoni
- 150 grams (5 oz) guanciale or pancetta, diced
- 4 large eggs
- 1 cup (100 grams) grated Pecorino Romano cheese
- 1 clove garlic, peeled and left whole (optional)
- Salt and black pepper to taste
Instructions
Prepare the Ingredients
- Boil the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1 cup of pasta water and drain the rest.
- Prepare the Sauce: In a bowl, beat the eggs and mix in the grated Pecorino Romano cheese. Season with a generous amount of black pepper.
Cook the Pancetta
- Cook the Guanciale: In a large skillet over medium heat, cook the guanciale or pancetta until it is crispy and the fat has rendered out. If using garlic, add it to the pan and cook until fragrant, then remove.
Combine and Serve
- Combine Pasta and Pancetta: Add the drained pasta to the skillet with the guanciale. Toss to combine, coating the pasta with the rendered fat.
- Add the Egg Mixture: Remove the skillet from heat and quickly pour in the egg and cheese mixture, stirring vigorously to create a creamy sauce. If the pasta appears dry, add some of the reserved pasta water a little at a time until you reach the desired consistency.
- Serve: Serve immediately, garnished with extra Pecorino Romano cheese and black pepper.
Conclusion
Enjoy this authentic Pasta Carbonara as a hearty and flavorful meal that brings a taste of Rome to your table. Perfect for any occasion, this dish is sure to impress family and friends.
Additional Notes
- Storage: This dish is best enjoyed immediately. If you have leftovers, store in an airtight container in the refrigerator for up to 2 days and reheat gently.
- Variations: Some variations include the addition of cream, though traditional Carbonara does not use it. Feel free to experiment with different types of pasta or add a sprinkle of parsley for garnish.
