Introduction
Carbonara is a classic Italian pasta dish, perfect for cozy dinners, date nights, or indulging in a comforting meal. Its silky sauce, made from eggs, Pecorino Romano, and guanciale, clings to al dente spaghetti for a rich, savory experience. Served in a white ceramic bowl, garnished with freshly cracked black pepper and parsley, this Carbonara creates a timeless, inviting aesthetic. This recipe delivers a traditional Carbonara, adaptable for dietary preferences, best served hot for a creamy, satisfying experience.
Ingredients
For the Carbonara:
- 12 oz spaghetti
- 4 oz guanciale (or pancetta), diced
- 2 large eggs
- 1 large egg yolk
- 1 cup grated Pecorino Romano cheese
- 1 tsp freshly ground black pepper
- Kosher salt, for pasta water
For Serving:
- Optional: Chopped fresh parsley, extra Pecorino Romano
- Suggested Accompaniments: Caesar salad, garlic bread
- Suggested Pairings: White wine (e.g., Pinot Grigio), sparkling water
- Suggested Aesthetic: Serve in a white ceramic bowl
- Suggested Equipment: Large pot, skillet, mixing bowl, tongs
Step-by-Step Process
- Cook Pasta: Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes (check package instructions). Reserve 1 cup of pasta water, then drain the pasta.
- Prep Sauce: In a medium bowl, whisk eggs, egg yolk, Pecorino Romano, and black pepper until smooth. Set aside.
- Cook Guanciale: Heat a large skillet over medium heat. Add diced guanciale and cook for 5-7 minutes, stirring occasionally, until crispy and the fat has rendered. Remove from heat.
- Combine: Add hot spaghetti to the skillet with guanciale, tossing to coat in fat. Remove the skillet from the heat (to avoid scrambling eggs). Slowly pour in the egg mixture, tossing constantly with tongs, adding reserved pasta water 1 tbsp at a time (start with 1/4 cup) to create a creamy sauce. The sauce should be glossy, not scrambled.
- Adjust: If the sauce is too thick, add more pasta water, 1 tbsp at a time. Taste and adjust with more pepper or cheese if needed.
- Serve: Transfer to a white ceramic bowl. Garnish with parsley and extra Pecorino Romano. Serve hot with Caesar salad, garlic bread, white wine, or sparkling water.
Tips for Better Carbonara
- Use guanciale for authenticity; pancetta is a good substitute, but bacon alters the flavor.
- Cook pasta al dente to maintain texture; it softens slightly in the sauce.
- Remove the skillet from the heat before adding the egg mixture to prevent scrambling.
- Toss quickly and steadily when combining the sauce to achieve a silky texture.
- Use freshly grated Pecorino Romano; pre-grated cheese may not melt smoothly.
- Reserve extra pasta water in case more is needed for sauce consistency.
- Crack black pepper fresh for a bold flavor.
- Enhance aesthetic: Dust with pepper generously, sprinkle parsley lightly, and serve in a white ceramic bowl for a classic look.
Variations and Customization
- Vegetarian Carbonara: Omit guanciale and use 2 tbsp olive oil with 1 cup sautéed mushrooms or zucchini.
- Gluten-Free Carbonara: Use gluten-free spaghetti, and ensure guanciale is gluten-free.
- Low-Fat Carbonara: Use turkey bacon, reduce cheese to 3/4 cup, and use 1 whole egg instead of a yolk.
- Spicy Carbonara: Add 1/4 tsp red pepper flakes with black pepper.
- Creamy Carbonara (Non-Traditional): Add 1/4 cup heavy cream to the egg mixture for a richer sauce.
- Low-Sodium Carbonara: Reduce cheese to 3/4 cup, use low-sodium guanciale, and limit salt in pasta water.
- Pea Carbonara: Add 1/2 cup frozen peas to the skillet with guanciale during the last 2 minutes.
- Shrimp Carbonara: Replace guanciale with 8 oz cooked shrimp, added to the pasta.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for 2 days; the egg-based sauce doesn’t freeze well.
- Reheat gently in a skillet over low heat with a splash of water, stirring, or microwave for 30-60 seconds.
- Serve hot for the creamiest texture; cold Carbonara may solidify.
- Use leftovers as a filling for omelets or mixed into frittatas.
- Don’t leave at room temperature for over 2 hours due to egg content.
- Pair with light sides, like salad, to balance richness.
- Presented in a white ceramic bowl with pepper and parsley for an inviting charm.
Nutritional Information
Based on 4 servings (1.5 cups each):
- Calories: 580 kcal
- Total Fat: 24g
- Saturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 175mg
- Sodium: 900mg
- Total Carbohydrates: 65g
- Dietary Fiber: 3g
- Sugars: 2g
- Protein: 25g
- Vitamin A: 8% Daily Value
- Vitamin C: 2% Daily Value
- Calcium: 20% Daily Value
- Iron: 15% Daily Value
Note: Values vary by brand. These are high in fat and protein; try low-fat or vegetarian versions. Serve with vegetables for balance.
Conclusion
This Carbonara recipe offers a silky, authentic dish perfect for any occasion. It turns simple ingredients into an Italian classic. Its easy preparation and elegant presentation make it a favorite. The creamy sauce and crispy guanciale, with bold garnishes, delight every time. It’s sure to be a cherished recipe, loved for its comforting appeal.
Carbonara Recipe: Silky and Authentic
Silky Carbonara with guanciale and Pecorino.
Ingredients
- 12 oz spaghetti
- 4 oz guanciale diced
- 2 large eggs
- 1 egg yolk
- 1 cup grated Pecorino Romano
- 1 tsp black pepper
- Salt for pasta water
- Optional: Parsley extra Pecorino
- Suggested Pairings: Caesar salad white wine
Instructions
- Cook spaghetti al dente; reserve 1 cup pasta water, drain.
- Whisk eggs, yolk, Pecorino, and pepper for the sauce.
- Cook guanciale in a skillet for 5-7 minutes until crispy.
- Toss hot pasta with guanciale; off heat, add the egg mixture, tossing with pasta water to make it creamy.
- Adjust with more water if needed; garnish with parsley and Pecorino.
- Serve with salad and wine.
Notes
- Use guanciale for authenticity.
- Store in the fridge for 2 days; don’t freeze.
- Try a vegetarian variation.
- Pair with garlic bread.
