Carbonara
Carbonara is simple, but not easy. The dish is built on pasta, eggs, cheese, cured pork, black pepper, and heat control. Here are different ways to make it depending on whether you want speed, tradition, maximum flavor, or a basic-kitchen version.
Ingredients
Equipment
Method
- Prep your ingredients before turning on the stove. Cut 170 g bacon or pancetta into small bite-sized pieces. If using a block of Parmesan, grate 100 g now. If using the optional garlic, gently smash 1 clove with the flat side of your knife and leave it whole.
- Make the sauce base. In a medium mixing bowl, add 3 whole eggs and 1 extra egg yolk. Add 100 g grated Parmesan cheese and 2 g black pepper. Mix vigorously with a fork or small whisk until it forms a thick yellow paste. If using the optional heavy cream, stir in 30 ml here.
- Boil the pasta. Fill a large pot with water, add 15 g salt, and bring it to a rolling boil over high heat. Add 450 g spaghetti and cook for about 1 minute less than the package instructions, until cooked but still slightly firm.
- Save the pasta water. Right before draining, scoop out 240 ml cloudy pasta water and save it in a mug or measuring cup. Drain the pasta after saving the water.
- Cook the meat. While the pasta boils, place a large frying pan over medium heat. Add the chopped bacon or pancetta and the smashed garlic clove if using. Cook for 5–7 minutes, until the meat is crispy and has released its fat.
- Remove the garlic and turn off the heat. If you used garlic, remove it from the pan and discard it. Turn the heat completely off and move the pan to a cool burner so the eggs do not scramble later.
- Mix pasta and meat. Transfer the hot drained spaghetti into the frying pan with the bacon or pancetta and its rendered fat. Toss well with tongs until the pasta is coated.
- Make the sauce. With the pan still off the heat, pour the egg and cheese mixture over the pasta and immediately toss rapidly with tongs.
- Add pasta water. Pour in about 60 ml of the reserved hot pasta water and keep tossing until the sauce becomes silky and creamy. If the sauce looks too thick or sticky, add another small splash of pasta water and continue tossing.
- Serve immediately while hot. Finish with extra grated cheese and black pepper if desired.
this is awsome!!!!!!!! my husband and I liked it so so much