top of page
MustHavesKitchen

Traditional Italian Carbonara



Certainly! Carbonara is a classic Italian pasta dish known for its rich and creamy sauce made with eggs, cheese, pancetta or guanciale, and black pepper. NO CREAM!!! Here's a traditional recipe for Spaghetti Carbonara:

 

Ingredients:


14 oz spaghetti

7 oz guanciale or pancetta, diced (Can use bacon, although not traditional)

4 large eggs

1 cup Pecorino Romano cheese, grated

1/4 cup Parmesan cheese, grated

Freshly ground black pepper, to taste


Instructions:


1. Bring a large pot of salted water to a boil.


2. Cook the spaghetti according to the package instructions until al dente.


3. In a bowl, whisk together the eggs, Pecorino Romano cheese, Parmesan cheese, and a generous amount of freshly ground black pepper. Set aside.


4. In a large skillet over medium heat, add the diced guanciale or pancetta.


5. Cook until the meat is crispy and golden brown, but not overly crunchy.


6. Once the pasta is cooked, reserve about a cup of pasta cooking water and then drain the rest.


7. Immediately add the hot, drained pasta to the skillet with the pancetta or guanciale. Toss to coat the pasta with the rendered fat.


8. Remove the skillet from heat to avoid curdling the eggs.


9. Quickly pour the egg and cheese mixture over the pasta, tossing continuously to create a creamy sauce. If the sauce is too thick, add a little pasta cooking water gradually until the desired consistency is achieved.


10. Plate the pasta, and sprinkle with additional Pecorino Romano, Parmesan, and black pepper if desired.

 

Serve immediately while the pasta is hot, and enjoy the creamy, flavorful goodness of this traditional Italian Carbonara! Remember, the key to a perfect Carbonara is to work quickly to create a creamy, emulsified sauce without scrambling the eggs. NO CREAM!!! The residual heat from the pasta and the skillet is usually sufficient to achieve this. Buon appetito!

 

 

 

 

 


6 views

Recent Posts

See All

Comments


bottom of page