Carbonara is a classic Italian dish that is loved all over the world for its rich and creamy flavor. This dish originated in the region of Lazio, in central Italy, and was made by using only a few simple ingredients – eggs, cheese, pancetta or bacon, and black pepper. However, over the years, this dish has undergone many variations, with some people adding cream, garlic, or onion to the recipe. But, the traditional recipe still remains the most popular and is considered to be the best.
Making carbonara at home is a great way to experience the true flavors of this dish. Start by cooking the pancetta or bacon in a pan until it is crispy, then add the beaten eggs, cheese, and black pepper to the pan. Stir everything together until the cheese has melted and the eggs have formed a creamy sauce. Then, add the cooked pasta to the pan and toss everything together to make sure that the sauce is evenly distributed. It’s important to note that you should never cook the eggs in the sauce, as this can cause them to scramble and ruin the dish.
If you want to add a little extra richness to the dish, you can add a knob of butter to the sauce. This will give the dish an extra creamy and smooth texture that is sure to make your taste buds dance with joy. Once you’ve got the basic recipe down, you can experiment with different variations by adding different herbs, spices, or vegetables. Whether you’re serving carbonara for breakfast, lunch, or dinner, this dish is always a hit. So, why not give it a try tonight and experience the comfort and luxury of classic carbonara for yourself?
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The Best Carbonara
Now this is our idea of comfort food. Creamy and rich, it’s the quintessential dish for a chilly evening.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Kosher salt
- 4 large eggs, plus 2 large yolks
- 1 cup freshly grated Parmesan, plus more for sprinkling
- 1/2 cup freshly grated Pecorino Romano
- 1 tablespoon freshly ground black pepper
- 2 tablespoons unsalted butter, at room temperature (optional)
- 1 pound spaghetti
- One 12–ounce piece pancetta, cut into matchsticks
- Bring a large pot of salted water to a boil over high heat.
- Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
- Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
- Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
- Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
- Divide the pasta among plates and sprinkle with more grated Parmesan.
- Use eggs at room temperature – Make sure you remove the eggs from the fridge half an hour before you get to cooking. Cold eggs will make your sauce form clumps and that’s not what this dish is all about.
- Serving Size: 4