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I personally use and love these products in my kitchen. I only recommend what I trust!
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Carbonara. The name alone conjures up images of cozy trattorias in Rome, filled with the aroma of sizzling guanciale and the murmur of happy diners. It’s a dish that seems simple enough, yet so many get it wrong, often drowning it in cream or overcooking the eggs. Authentic carbonara relies on just a handful of high-quality ingredients and a technique that, once mastered, will become second nature. One of my earliest food memories involved a trip to Italy. I remember sitting in a small restaurant with my family, and being served this dish – a total game-changer. So, this recipe? It's my love letter to Italy.
What I adore most about carbonara is its speed and simplicity. On those nights when you're craving something truly satisfying but short on time, this recipe is your best friend. Forget the jarred sauces and complicated cooking methods. This dish is all about letting the quality of the ingredients shine through. And please, promise me you won't even think about adding chicken – save that for another pasta dish! We want authenticity here folks. Also, if you want an additional tip to make your life easier when cooking, consider one pot meals.
Required Equipments
- Large Pot
- Large Skillet (Non-Stick Preferred)
- Medium Bowl
- Whisk
- Cheese Grater
- Measuring Cups and Spoons
Spaghetti Carbonara: Authentic Italian Recipe: Frequently Asked Questions
Spaghetti Carbonara: Authentic Italian Recipe
Indulge in a classic Italian comfort dish with this authentic Spaghetti Carbonara recipe. Simple ingredients combine to create a rich, creamy, and intensely flavorful pasta that's ready in minutes.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Get Started: Bring a large pot of salted water to a boil. Like, REALLY salted. Think Mediterranean Sea level of salt. This seasons the pasta from the inside out – trust me, it makes a difference!
- Cook the Spaghetti: Add the spaghetti to the boiling water and cook according to package directions until al dente. It should have a slight bite to it. While the pasta is cooking, get cracking on the sauce (pun intended).
- Crisp the Guanciale (or Pancetta): While the pasta is cooking, dice the guanciale (or pancetta) into small pieces. In a large skillet (preferably non-stick), cook the guanciale over medium heat until crispy and golden brown. The fat should render out beautifully. Remove the skillet from the heat and set aside, but DO NOT discard the rendered fat. That's liquid gold!
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs (or egg yolks), grated Pecorino Romano cheese, grated Parmesan cheese, and freshly ground black pepper. Don't be shy with the pepper – it adds a lovely kick. This is your carbonara 'sauce'.
- Temper the Egg Mixture: Before you drain the pasta, reserve about 1 cup of the starchy pasta water. This is crucial for creating the creamy sauce. Drain the spaghetti and immediately add it to the skillet with the crispy guanciale and its rendered fat. Toss to coat the pasta with the fat.
- Add the Egg Mixture: Remove the skillet from the heat (this is important to prevent the eggs from scrambling). Quickly pour the egg mixture over the hot pasta, tossing constantly and vigorously. The heat from the pasta and the residual heat from the pan will gently cook the eggs, creating a creamy sauce. If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. Act fast here – you don't want scrambled eggs!
- Serve Immediately: Serve the carbonara immediately, garnished with extra grated Pecorino Romano cheese and freshly ground black pepper. A sprinkle of chopped parsley is also a nice touch, but not traditional. And hey, don't forget to eat it immediately; if you dont, you'll miss out on the magic!
- Enjoy!: Take a moment to admire your work. Then, twirl some pasta around your fork and savor every bite. You just made authentic Spaghetti Carbonara. Bravo!
📝 Notes
- For a richer sauce, use all egg yolks instead of whole eggs.
- If you can't find guanciale, pancetta is a good substitute. Avoid using bacon, as it has a smoky flavor that's not traditional.
- Use high-quality Pecorino Romano cheese for the best flavor. Pre-grated cheese often lacks flavor and doesn't melt as well.
🍎 Nutrition
Calories: 650 kcal
Protein: 30 g
Fat: 35 g
Carbohydrates: 60 g
Fiber: 3 g
Calcium: 200 mg
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