Classic Carbonara Pasta
description Descripción
Discover the authentic taste of Italy with this classic Carbonara Pasta recipe. Creamy, savory, and made with simple ingredients, it's a dish that will transport you straight to Rome. Forget about heavy cream, this is the real carbonara!
restaurant_menu Ingredientes
- For 2-3 generous servings:
- 1. 250g of spaghetti, rigatoni, or bucatini
- 2. 120g of guanciale (cured pork jowl) or good quality pancetta, cut into small cubes or strips
- 3. 3 large egg yolks (from fresh eggs, ideally organic or free-range)
- 4. 1 large whole egg
- 5. 50g of authentic Pecorino Romano cheese, finely grated (plus extra for serving)
- 6. Freshly ground black pepper (plenty)
- 7. Salt (only for the pasta water, guanciale and pecorino are already salty)
integration_instructions Instrucciones (Paso a Paso)
- Bring a large pot of water to a boil. When it boils, add a good amount of salt (like seawater).
- While the water is coming to a boil, prepare the egg 'cream': In a medium bowl, beat the 3 egg yolks and the whole egg. Add most of the grated Pecorino Romano cheese (reserve a little for the end) and a generous amount of freshly ground black pepper. Mix well until you get a thick and homogeneous consistency. Set aside.
- Cook the guanciale or pancetta: In a large, cold pan (no additional oil), add the guanciale/pancetta. Cook over medium-low heat, allowing the fat to render slowly and the pieces to become golden and crispy (about 8-10 minutes). Once crispy, remove the guanciale/pancetta pieces from the pan with a slotted spoon and reserve them on paper towels. Leave the rendered fat in the pan (this is the base of the flavor).
- Cook the pasta: Add the pasta to the boiling water and cook according to package directions until 'al dente' (slightly firm to the bite).
- Emulsify the sauce: Just before the pasta is ready, take about 1/2 cup of the pasta cooking water (this starchy water is crucial). Drain the pasta (do not rinse it) and add it directly to the pan with the guanciale fat. Stir well so that the pasta is coated with the fat. If the pan is very hot, turn off the heat or remove it for a moment.
- Quickly, pour the egg and cheese mixture over the hot pasta in the pan (make sure the pan is not too hot so you don't scramble the eggs!). Mix vigorously and immediately. The residual heat from the pasta and the pan will gently cook the eggs, creating a creamy sauce.
- Add a little of the reserved cooking water (start with 2-3 tablespoons) to help emulsify and reach the desired consistency. The sauce should be creamy, not watery or with scrambled eggs. Keep mixing until the sauce coats the pasta well.
- Incorporate most of the crispy guanciale/pancetta pieces (reserve some for garnish).
- Serve immediately on hot plates. Garnish with the remaining crispy guanciale/pancetta, more grated Pecorino Romano cheese, and another generous pinch of freshly ground black pepper.
lightbulb Consejos y Trucos
- The quality of the ingredients is key: use fresh eggs, good guanciale (or pancetta), and authentic Pecorino Romano.
- DO NOT use heavy cream; the creaminess comes from the emulsion of the fat, the egg, and the starchy pasta water.
- Remove the pan from direct heat when adding the egg mixture to prevent it from turning into scrambled eggs.
- The pasta cooking water is your best friend for adjusting the consistency of the sauce.
alt_route Variaciones
- Although the traditional recipe is strict, some add a whole garlic clove to the guanciale fat while it cooks (and remove it before adding the pasta) for a subtle aroma.
- If you only have Parmesan Reggiano, you can use it, although Pecorino Romano gives it its characteristic flavor.
monitor_heart Información Nutricional (Estimada)
Calorías: 650 kcal per serving (approx.)
Proteínas: 25g per serving (approx.)
Grasas: 40g per serving (approx.)
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