Description
Creamy pasta carbonara whisks Italian culinary magic into a simple yet luxurious dish celebrating Rome’s classic comfort food. Black pepper and silky eggs unite with crisp pancetta, creating a harmonious symphony of flavor you’ll crave again and again.
Ingredients
Scale
Main Protein and Starch:
- 150 grams (5 ounces) pancetta or guanciale, diced
- 400 grams (14 ounces) spaghetti or bucatini
Dairy and Eggs:
- 3 large eggs
- 1 large egg yolk
- 1 cup (100 grams) grated Pecorino Romano or Parmesan cheese
Seasonings and Optional Ingredients:
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon olive oil (optional, if pancetta is lean)
- Salt, for pasta water
Instructions
- Prepare a generously salted water bath in a large pot, bringing it to a rolling boil. Submerge the pasta and cook until it reaches a tender yet firm al dente texture, carefully monitoring the package guidance.
- Simultaneously, activate a skillet over medium flame. Introduce the pancetta, allowing it to sizzle and transform into a golden, crisp delicacy. Once achieving the perfect caramelization, remove from heat and set aside.
- In a mixing vessel, orchestrate a harmonious blend of eggs, additional egg yolk, finely grated cheese, and a robust sprinkle of black pepper. Whisk with vigor until achieving a silky, uniform consistency.
- Transfer the freshly drained pasta directly into the pancetta-laden skillet, gently tossing to ensure each strand becomes acquainted with the savory rendered fat.
- Execute a swift and precise technique by cascading the egg mixture over the steaming pasta. Continuously agitate the contents, permitting the residual heat to delicately coax the eggs into a luxurious, creamy emulsion.
- Should the sauce appear too dense, introduce reserved pasta water incrementally, creating a luscious, velvety texture that clings effortlessly to each pasta curve.
- Plate the carbonara with artistic flair, showering each serving with an additional flourish of grated cheese and a provocative dusting of freshly ground black pepper. Serve immediately to capture the dish’s ephemeral perfection.
Notes
- Prevent Scrambled Eggs: Quickly toss pasta with egg mixture off direct heat to create silky, creamy sauce without scrambling.
- Cheese Selection Matters: Use authentic Pecorino Romano or Parmigiano-Reggiano for traditional Roman flavor and optimal texture.
- Temperature Control: Keep pasta water hot but not boiling when adding to sauce, ensuring smooth, glossy coating without curdling eggs.
- Gluten-Free Adaptation: Substitute regular pasta with gluten-free alternatives like chickpea or rice pasta, maintaining similar cooking technique.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 573
- Sugar: 1g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 215mg