Carbonara is a classic Italian pasta dish that originates from Rome. It’s known for its creamy texture and rich flavor, traditionally made with just a few ingredients. Here’s a basic overview of the ingredients you will need.
To make a classic Italian Carbonara, you'll need the following ingredients:
- Spaghetti (or another pasta, like fettuccine)
- Guanciale (cured pork cheek) or Pancetta
- Eggs (typically large)
- Pecorino Romano cheese (finely grated)
- Black pepper (freshly cracked)
- Salt (for pasta water)
Kit Carbonara – Mercato Gourmet
Instructions
-
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
-
Prepare the Sauce:
- While the pasta cooks, whisk together the eggs and grated Pecorino Romano cheese in a bowl. Add a generous amount of black pepper and mix until well combined. Set aside.
-
Cook the Guanciale:
- In a large skillet over medium heat, add the diced guanciale. Cook until it becomes crispy and golden, about 5-7 minutes. Remove from heat.
-
Combine Pasta and Guanciale:
- Add the drained spaghetti to the skillet with the guanciale. Toss to combine, allowing the pasta to absorb the flavors.
-
Add the Egg Mixture:
- Remove the skillet from heat (to prevent scrambling the eggs). Quickly pour the egg and cheese mixture over the pasta, tossing continuously. The residual heat from the pasta will cook the eggs gently, creating a creamy sauce. If the sauce is too thick, add a bit of the reserved pasta water to achieve the desired consistency.
-
Serve:
- Plate the Carbonara and sprinkle with additional Pecorino Romano and freshly cracked black pepper. Enjoy immediately!
Tips:
- Use high-quality ingredients for the best flavor.
- Be careful not to scramble the eggs; the key is to use the heat from the pasta to create a creamy sauce.
Enjoy your delicious Carbonara!