Looking for the ultimate comfort food? This carbonara recipe is a timeless Italian classic that combines al dente pasta with a rich, creamy sauce made from eggs, cheese, and pancetta. It’s quick to prepare and packed with flavor, making it a perfect weeknight dinner or a special occasion dish. Follow this step-by-step guide to create a delicious carbonara that will impress your family and friends!
Ingredients
- 200g spaghetti or fettuccine
- 100g pancetta or guanciale, diced
- 2 large eggs
- 50g grated Pecorino Romano cheese
- 50g grated Parmesan cheese
- 2 cloves garlic, minced (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Servings and Cooking Time
This recipe serves 2 people. Preparation time is about 10 minutes, with a cooking time of 15 minutes.
Nutritional Value
One serving (approximately 250g) contains:
– Calories: 550
– Protein: 20g
– Fat: 25g
– Carbohydrates: 65g
This nutritional information is based on one serving for one person.
Step-by-Step Cooking Process
- Bring a large pot of salted water to a boil.
- Add spaghetti and cook until al dente according to package instructions.
- In a pan, cook diced pancetta over medium heat until crispy.
- In a bowl, whisk together eggs, Pecorino Romano, Parmesan, and black pepper.
- Once pasta is cooked, reserve a cup of pasta water and drain the rest.
- Add hot pasta to the pan with pancetta, removing from heat.
- Quickly pour the egg mixture over the pasta, stirring continuously.
- Add reserved pasta water gradually until creamy consistency is achieved.
- Taste and adjust seasoning with salt and pepper.
- Serve immediately, garnished with parsley and extra cheese.
Alternative Ingredients
You can substitute pancetta with bacon or turkey bacon for a lighter option. For a vegetarian version, use sautéed mushrooms and skip the meat.
Serving and Pairings
Carbonara pairs beautifully with a simple green salad or garlic bread. A glass of white wine, like Pinot Grigio, also complements the dish perfectly.
Storage and Reheating
Store leftover carbonara in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or cream to restore creaminess. It’s not recommended to freeze carbonara as the sauce may separate.
Cooking Mistakes
- Using low-quality cheese can affect the flavor.
- Overcooking the pasta will make it mushy.
- Not mixing the egg quickly enough can lead to scrambled eggs.
- Adding too much heat can curdle the sauce.
- Forgetting to reserve pasta water can result in a dry dish.
Helpful Tips
- Use fresh ingredients for the best flavor.
- Mix the sauce off the heat to prevent scrambling.
- Experiment with different types of cheese for variety.
- Taste as you go to adjust seasoning.
FAQs
Can I make carbonara without eggs?
Yes, you can use a cream-based sauce as an alternative, but it won’t be a traditional carbonara.
What pasta is best for carbonara?
Spaghetti or fettuccine are the most commonly used types, but you can use any pasta you prefer.
Is carbonara healthy?
While it’s rich in calories, you can make it healthier by using whole grain pasta and reducing cheese portions.
Can I add vegetables to carbonara?
Yes, vegetables like peas or spinach can be added for extra flavor and nutrition.
What wine pairs well with carbonara?
A crisp white wine like Pinot Grigio or a light red like Chianti complements carbonara nicely.
Conclusion
This carbonara recipe is a celebration of simple ingredients coming together to create a rich, flavorful dish. With its creamy sauce and savory pancetta, it’s sure to become a favorite in your household. Enjoy this Italian classic and impress your guests with your culinary skills!
Carbonara Recipe
Ingredients
- 200 g spaghetti or fettuccine
- 100 g pancetta or guanciale diced
- 2 large eggs
- 50 g grated Pecorino Romano cheese
- 50 g grated Parmesan cheese
- 2 cloves garlic minced (optional)
- Salt and black pepper to taste
- Fresh parsley chopped for garnish
Instructions
- Bring a large pot of salted water to a boil.
- Add spaghetti and cook until al dente according to package instructions.
- In a pan, cook diced pancetta over medium heat until crispy.
- In a bowl, whisk together eggs, Pecorino Romano, Parmesan, and black pepper.
- Once pasta is cooked, reserve a cup of pasta water and drain the rest.
- Add hot pasta to the pan with pancetta, removing from heat.
- Quickly pour the egg mixture over the pasta, stirring continuously.
- Add reserved pasta water gradually until creamy consistency is achieved.
- Taste and adjust seasoning with salt and pepper.
- Serve immediately, garnished with parsley and extra cheese.