Carbonara Recipe
With its simple ingredients and easy-to-follow instructions, you can create an authentic carbonara that will impress your family and friends
Ingredients
- 400 g Pasta
- 150 g Pancetta or bacon
- 3 Eggs
- 1 cup Heavy cream
- 1 cup Grated parmesan cheese
- 70 g Pecorino Romano cheese grated
- Black pepper freshly ground
Instructions
- First, bring a large pot of salted water to a boil. Then, add your pasta of choice, preferably spaghetti or bucatini, and cook until al dente.
- Next, drain the pasta using a colander but reserve a cup of the pasta cooking water. Transfer the pasta back to the pot.
- Pour the sauce over the pasta, add a splash of the reserved pasta water, and toss everything together until the pasta is evenly coated with the sauce.
- For an authentic carbonara flavor, add freshly grated Pecorino Romano and black pepper to taste.
- In case you need to cook the pasta and the sauce separately, remember to mix them over medium heat before serving.
- To cook pancetta, heat a frying pan over medium-high heat. Add the pancetta and fry for 4-5 minutes until crispy.
- If using bacon, cut the slices into small pieces and fry them in the same way as the pancetta.
- Once cooked, remove the pancetta or bacon from the pan with a slotted spoon and place it on a plate lined with paper towels to absorb any excess fat.
- You'll need to whisk the egg yolks, cream, parmesan cheese, and black pepper together until the sauce is smooth and creamy. Once you've prepared all of your ingredients, combine them in a mixing bowl and mix well.
- If you're looking for a creamier sauce, you can add more cheese or cream. Alternatively, if you prefer a stronger, more savoury taste, you can add more black pepper.
- Overall, creating the creamy carbonara sauce is easy, effortless and the perfect accompaniment to your classic carbonara dish.
- The key to achieving the perfect pasta carbonara is in combining the pasta and sauce in a way that ensures the pasta is evenly coated with the sauce.
- The best way to do this is to use a pair of tongs. Take the cooked pasta, which should be drained but still hot, and transfer it directly into the pan with the prepared carbonara sauce.
- Use the tongs to gently toss the pasta and the sauce together, making sure that every strand of pasta is fully coated with the creamy and indulgent sauce.
- Don't hesitate to add small amounts of reserved cooking water, if needed, to help the sauce and pasta come together seamlessly.
- Remember to stir constantly, and maintain the heat at medium-low temperature to avoid overcooking the eggs in the sauce.
- Once the pasta is fully coated, turn off the heat and let the dish rest for a minute or so, to allow the flavors to blend. Serve the pasta carbonara hot, and enjoy every bite of this Italian classic.