Pasta Carbonara

A Bit About Pasta CarbonaraPasta Carbonara is a classic Italian dish that hails from the Lazio region, specifically Rome. It's like a warm hug on a plate, with its rich, indulgent sauce that effortlessly dances between creamy and savory. The magic lies in its simplicity—just a handful of ingredients can create something that feels so richly decadent.Traditionally, Carbonara uses guanciale, an Italian cured meat made from pork cheek, which lends the dish a uniquely savory depth. If you can’t find guanciale, pancetta is a common substitute, but purists will tell you that only guanciale will do!

Author

mattias elfqvist
December 28, 2024

Ingredients:

  • 400g spaghetti (or your pasta of choice)

  • 150g guanciale (or pancetta if unavailable)

  • 3 large eggs

  • 100g Pecorino Romano cheese (grated, plus extra for serving)

  • Freshly cracked black pepper

  • Salt (for pasta water)

  • Optional: a clove of garlic (to infuse flavor)

Instructions:

  1. Boil the Pasta:
    Fill a large pot with salted water and bring it to a boil. Once boiling, add the spaghetti and cook according to package instructions until al dente. Reserve about a cup of pasta water before draining the pasta.

  2. Prepare the Guanciale:
    While the pasta is cooking, cut the guanciale into small strips or cubes. In a large pan over medium heat, add the guanciale (and optional garlic clove for a bit of extra flavor). Cook until the guanciale is crispy and golden, about 5-7 minutes. Remove the garlic if you used it and discard.

  3. Mix the Eggs and Cheese:
    In a bowl, whisk together the eggs, grated Pecorino Romano, and a generous amount of freshly cracked black pepper until smooth. This cheesy, eggy mixture is the heart of carbonara!

  4. Combine Pasta and Guanciale:
    Once the pasta is drained, immediately add it to the pan with the guanciale. Toss to combine, allowing the pasta to absorb some of the flavorful fat. Be sure to remove the pan from heat to prevent scrambling the eggs.

  5. Emulsify:
    Pour the egg and cheese mixture over the hot pasta and quickly toss to coat, adding a little reserved pasta water as needed to create a creamy sauce. The heat from the pasta will cook the eggs gently, creating a luscious, silky sauce.

  6. Serve:
    Plate up your magnificent carbonara and finish with extra Pecorino Romano and a flurry of freshly cracked black pepper.

  7. Enjoy:
    Dig in immediately to savor the delightful melding of flavors!

Why Pasta Carbonara is a Great Dish

  1. Simplicity: With just a few ingredients, it's an accessible dish that anyone can whip up with the right technique. You don’t need complex skills—just a bit of love (and a hot stove)!

  2. Flavor Explosion: The combination of the rich, crispy guanciale with the creamy egg sauce and salty cheese is a flavor symphony. Each bite is a mouthful of umami goodness!

  3. Comfort Food at Its Finest: There’s something about carbonara that feels like a warm embrace. It’s perfect for cozy nights in, fancy dinners, or any occasion you want to make special.

  4. Versatile: While the core of traditional carbonara remains the same, you can play with it! Add peas for a pop of color, or throw in some mushrooms if you're feeling adventurous. Just remember: the heart of the dish should always remain true to its roots.

Now grab your fork and twirl up a plate of pasta carbonara—it's all about the joy of indulgence! Enjoy the creamy goodness and let each bite whisk you away to the bustling streets of Rome, where this delightful dish was born. Mangia! 🍝✨

Reply

or to participate.