Carbonara Recipe
Indulge in the authentic taste of Italy with this creamy Carbonara recipe. Made with pancetta, egg yolks, and lots of parmesan cheese, this easy pasta dish is sure to be a family favourite.
Servings 4 servings
Calories 723kcal
Equipment
- Large pot
- Large saucepan
- Large mixing bowl
Ingredients
- 1 large egg
- 4 large egg yolks
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 80 grams grated Parmesan or pecorino cheese
- 350 grams spaghetti
- 1 tablespoon olive oil
- 200 grams pancetta diced (or guanciale)
- 2 garlic cloves minced
Instructions
- In a large bowl, whisk together the egg, egg yolks, salt, and pepper. Whisk in the parmesan cheese, and set aside.
- Bring a large pot of water to a boil over medium-high heat and salt it heavily. Add the pasta to the boiling water and cook until al dente, about 1 to 2 minutes less time per the package directions, about 10 minutes.
- While the pasta is cooking, heat the oil in a large saucepan over medium heat. Add the pancetta and fry, stirring frequently, until browned and crispy, about 8 minutes. Remove from the heat. Stir in the garlic, letting the residual heat do the cooking, and set aside.
- When the pasta is al dente, save 1 cup of pasta water and quickly drain the pasta. (Some water left dripping off the pasta is fine.)
- Place the pasta in the pan with the pancetta and toss to coat in the flavorful fat. Then, transfer the pasta to the bowl with the egg mixture. Using tongs, stir the pasta quickly to coat it in the egg mixture. Add half of the hot pasta water while stirring, and continue stirring until the sauce is creamy and the cheese melts. Add a little more pasta water as needed to loosen the sauce.
- Season to taste with additional salt and pepper if needed. Serve immediately, garnished with parsley if desired.
Notes
- Keep your ingredients fresh: The simplicity of carbonara means the quality of each ingredient truly shines through. Use the freshest eggs, the finest cheese, and the best quality pancetta or guanciale you can find.
- Temperature control is key: Ensure your pasta and pasta water are hot when mixing with the egg and cheese mixture. This heat is vital for slightly cooking the eggs and melting the cheese, creating the luxurious carbonara sauce we aim for.
- Reserve more pasta water than you think you'll need: Having too much reserved pasta water is better than too little. It's the "secret sauce" for adjusting the consistency of your carbonara, making it as silky or thick as you like.
- Add personal touches: While I like to honour the traditional ingredients and method, don't be afraid to add your own twist to the recipe. Whether it's a pinch of red pepper flakes for heat, some parsley for a pop of colour, or even a bit of lemon zest for brightness, these small additions can make the dish uniquely yours.
- Master the art of stirring: When you combine the pasta with the egg mixture, stir vivaciously. This emulsifies the fats and liquids, wrapping each strand of spaghetti in that creamy, dreamy sauce. Cooking the pasta al dente will help ensure the pasta holds together during swift mixing.
- Taste and season: Always taste the carbonara before serving. Adjust with additional cheese, salt, or pepper to suit your preferences. This last step ensures the perfect balance of flavours.
Nutrition
Calories: 723kcal | Carbohydrates: 70g | Protein: 28g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 281mg | Sodium: 858mg | Potassium: 374mg | Fiber: 3g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 0.5mg | Calcium: 230mg | Iron: 2mg
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