Spaghetti Carbonara
Spaghetti carbonara is a classic Italian pasta dish known for its rich, creamy sauce and savory flavors. It originated in the Lazio region of Italy and has become a beloved favorite worldwide.The traditional ingredients for spaghetti carbonara include spaghetti noodles, pancetta or guanciale (cured pork jowl), eggs, Parmesan cheese, black pepper, and salt. The dish is typically prepared by first cooking the pancetta or guanciale until it becomes crispy and releases its fat. The cooked meat is set aside, and the rendered fat is used to flavor the sauce.Next, the cooked spaghetti is added to the pan with the rendered fat, allowing it to absorb the flavors. In a separate bowl, beaten eggs, grated Parmesan cheese, salt, and black pepper are combined to create the creamy sauce. The cooked spaghetti is then removed from the heat and the egg mixture is quickly tossed with the pasta, coating it in a luscious, silky sauce. The residual heat from the pasta cooks the eggs slightly, creating a velvety texture without scrambling them.The crispy pancetta or guanciale is added back to the pan with the pasta, providing a delightful salty and smoky flavor. The dish is typically finished with an extra sprinkle of Parmesan cheese and a generous amount of freshly ground black pepper.Spaghetti carbonara is best served immediately while still hot, as the sauce can thicken and become less creamy as it cools. It is a simple yet satisfying dish that showcases the beauty of combining a few high-quality ingredients to create a flavorful and comforting meal.While the classic recipe calls for specific ingredients like pancetta, eggs, and Parmesan cheese, there are variations of carbonara that incorporate ingredients like cream, onions, garlic, or peas. However, purists argue that these variations deviate from the authentic preparation of the dish.Overall, spaghetti carbonara is a delicious and indulgent pasta dish that highlights the richness of eggs, cheese, and cured pork. Its simplicity and robust flavors have made it a timeless favorite among pasta lovers worldwide.
Servings: 10
Ingredients
Ingredients:
- 1 kg spaghetti
- 250 g guanciale Italian cured pork cheek or pancetta, diced
- 10 large egg yolks
- 150 g Pecorino Romano cheese freshly grated
- 150 g Parmigiano-Reggiano cheese freshly grated
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley chopped for garnish
Instructions
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Reserve 500ml of the pasta water, then drain the spaghetti.
- Cook the guanciale: While the pasta is cooking, heat a large skillet over medium heat. Add the guanciale and cook until it's crispy and the fat has rendered, about 7-10 minutes. Remove from the heat.
- Prepare the sauce: In a bowl, whisk together the egg yolks, Pecorino Romano cheese, and Parmigiano-Reggiano cheese. Gradually whisk in 125ml of the reserved pasta water to thin out the sauce.
- Combine the pasta and sauce: Add the drained spaghetti to the skillet with the guanciale. Pour the egg and cheese mixture over the spaghetti and toss well to coat. If needed, add more pasta water to achieve a creamy consistency.
- Season the carbonara: Season with salt and a generous amount of black pepper.
- Serve immediately, garnished with fresh parsley and additional grated cheese, if desired.
Notes
Nutritional Information (Per Serving):
Calories: 560
Protein: 25g
Carbohydrates: 60g
Fat: 25g
Saturated Fat: 10g
Sodium: 700mg
Fiber: 3g
Sugar: 2g
Please note that the nutritional information is approximate and can vary based on specific ingredients used.
Protein: 25g
Carbohydrates: 60g
Fat: 25g
Saturated Fat: 10g
Sodium: 700mg
Fiber: 3g
Sugar: 2g
Please note that the nutritional information is approximate and can vary based on specific ingredients used.
Spaghetti Carbonara
Spaghetti carbonara is a classic Italian pasta dish known for its rich, creamy sauce and savory flavors. It originated in the Lazio region of Italy and has become a beloved favorite worldwide.The traditional ingredients for spaghetti carbonara include spaghetti noodles, pancetta or guanciale (cured pork jowl), eggs, Parmesan cheese, black pepper, and salt. The dish is typically prepared by first cooking the pancetta or guanciale until it becomes crispy and releases its fat. The cooked meat is set aside, and the rendered fat is used to flavor the sauce.Next, the cooked spaghetti is added to the pan with the rendered fat, allowing it to absorb the flavors. In a separate bowl, beaten eggs, grated Parmesan cheese, salt, and black pepper are combined to create the creamy sauce. The cooked spaghetti is then removed from the heat and the egg mixture is quickly tossed with the pasta, coating it in a luscious, silky sauce. The residual heat from the pasta cooks the eggs slightly, creating a velvety texture without scrambling them.The crispy pancetta or guanciale is added back to the pan with the pasta, providing a delightful salty and smoky flavor. The dish is typically finished with an extra sprinkle of Parmesan cheese and a generous amount of freshly ground black pepper.Spaghetti carbonara is best served immediately while still hot, as the sauce can thicken and become less creamy as it cools. It is a simple yet satisfying dish that showcases the beauty of combining a few high-quality ingredients to create a flavorful and comforting meal.While the classic recipe calls for specific ingredients like pancetta, eggs, and Parmesan cheese, there are variations of carbonara that incorporate ingredients like cream, onions, garlic, or peas. However, purists argue that these variations deviate from the authentic preparation of the dish.Overall, spaghetti carbonara is a delicious and indulgent pasta dish that highlights the richness of eggs, cheese, and cured pork. Its simplicity and robust flavors have made it a timeless favorite among pasta lovers worldwide.
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Servings: 10
Ingredients
Ingredients:
- 1 kg spaghetti
- 250 g guanciale Italian cured pork cheek or pancetta, diced
- 10 large egg yolks
- 150 g Pecorino Romano cheese freshly grated
- 150 g Parmigiano-Reggiano cheese freshly grated
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley chopped for garnish
Instructions
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente. Reserve 500ml of the pasta water, then drain the spaghetti.
- Cook the guanciale: While the pasta is cooking, heat a large skillet over medium heat. Add the guanciale and cook until it's crispy and the fat has rendered, about 7-10 minutes. Remove from the heat.
- Prepare the sauce: In a bowl, whisk together the egg yolks, Pecorino Romano cheese, and Parmigiano-Reggiano cheese. Gradually whisk in 125ml of the reserved pasta water to thin out the sauce.
- Combine the pasta and sauce: Add the drained spaghetti to the skillet with the guanciale. Pour the egg and cheese mixture over the spaghetti and toss well to coat. If needed, add more pasta water to achieve a creamy consistency.
- Season the carbonara: Season with salt and a generous amount of black pepper.
- Serve immediately, garnished with fresh parsley and additional grated cheese, if desired.
Notes
Nutritional Information (Per Serving):
Calories: 560
Protein: 25g
Carbohydrates: 60g
Fat: 25g
Saturated Fat: 10g
Sodium: 700mg
Fiber: 3g
Sugar: 2g
Please note that the nutritional information is approximate and can vary based on specific ingredients used.
Protein: 25g
Carbohydrates: 60g
Fat: 25g
Saturated Fat: 10g
Sodium: 700mg
Fiber: 3g
Sugar: 2g
Please note that the nutritional information is approximate and can vary based on specific ingredients used.
