Spaghetti Carbonara is a classic Italian recipe that combines pasta, pancetta, cheese and eggs to create a creamy and comforting dish. Follow this step-by-step recipe to make the perfect carbonara dish at home!
Ingredients:
For the pasta:
400g spaghetti
1-2 tbsp salt (for cooking water)
For the sauce:
150g pancetta or guanciale, diced
2 large eggs
1 cup grated Parmesan cheese (or Pecorino Romano)
Freshly ground black pepper (to taste)
1 tbsp chopped fresh parsley (optional for garnish)
Detailed instructions for a successful Carbonara:
Cook the Spaghetti:
Start by bringing a large pot of water to a boil and add a generous pinch of salt (about 1 tablespoon per liter of water). Salted water enhances the pasta’s flavor.
Add the spaghetti to the boiling water and stir occasionally to prevent sticking.
Cook the pasta according to the package instructions, usually around 8-10 minutes, until it’s al dente (firm to the bite).
Just before draining, carefully scoop out about 1 cup of the pasta cooking water and set it aside. This starchy water will be useful later to adjust the sauce’s consistency.
Drain the pasta in a colander and set it aside temporarily.
Make the pancetta:
In a large skillet or saucepan, heat over medium heat (do not add oil, as the pancetta releases its own fat as it cooks).
Add the diced pancetta to the hot skillet, spreading it out in an even layer for even cooking.
Cook the pancetta for about 5 to 6 minutes, stirring occasionally, until browned and crispy. The fat that releases from the pancetta will add flavor to the sauce.
Once crispy, turn off the heat and let the skillet cool slightly. Set the pancetta aside while you make the sauce.
Make the carbonara sauce:
In a mixing bowl, whisk together the eggs and grated Parmesan cheese. Beat the eggs until well combined with the cheese to create a creamy, smooth sauce.
Add a generous amount of freshly ground black pepper to the mixture. Pepper adds both flavor and an authentic touch to the dish.
Reserve the sauce, but keep it near the stove so it is ready to use while the pasta is still warm.
Mix the ingredients:
Add the cooked spaghetti to the pan with the pancetta while the pan is still slightly hot. Toss the pasta and pancetta, coating the pasta with the rendered pancetta fat for extra flavor.
Pour the egg and cheese mixture over the hot pasta, stirring quickly so the sauce evenly coats each strand of spaghetti.
The heat of the pasta will gently cook the eggs, turning them into a creamy sauce without scrambling them. If you notice the sauce getting too thick, add a tablespoon or two of the reserved pasta cooking water to thin it out if necessary.
Finishing Touches:
Once the spaghetti is well coated with sauce, taste the pasta and add more black pepper or Parmesan cheese if desired.
Divide the spaghetti carbonara into individual serving bowls.
Garnish and Serve:
For a final garnish, sprinkle each serving with additional Parmesan cheese and freshly ground black pepper. If desired, add a sprinkle of chopped parsley for a pop of color and freshness.
Serve immediately, as carbonara is best served hot while the sauce is creamy and smooth.
Enjoy this classic Italian dish! For more recipes, visit our site: À Table Autour du Monde.
Comments
Post a Comment
Écrivez un commentaire pour nous encourager si vous aimez notre contenu