Certainly! Here’s a detailed yet concise recipe for a classic Carbonara:
Classic Italian Carbonara
Ingredients:
- 200g (7 oz) Spaghetti: Use high-quality pasta for the best texture.
- 150g (5 oz) Pancetta or Guanciale: Guanciale is traditional, but pancetta is a good substitute. Cut into small cubes.
- 2 large Eggs: Fresh, room-temperature eggs are ideal.
- 1 cup (100g) Pecorino Romano or Parmesan Cheese: Finely grated. Pecorino Romano adds a sharper flavor, while Parmesan is milder.
- 2 cloves Garlic: Minced or finely chopped (optional, for added flavor).
- Salt and Black Pepper: To taste. Freshly cracked black pepper is preferred.
- 2 tbsp Olive Oil: For cooking the pancetta or guanciale.
- Fresh Parsley (Optional): Finely chopped, for garnish.
Instructions:
- Prepare the Ingredients:
- Bring a large pot of salted water to a boil. This will be used to cook the pasta.
- In a bowl, beat the eggs and mix them with the grated cheese. Season with a generous amount of black pepper. Set aside.
- Cook the Pasta:
- Add the spaghetti to the boiling water and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining.
- Cook the Pancetta:
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the pancetta or guanciale and cook until crispy, about 5-7 minutes. If using garlic, add it during the last 2 minutes of cooking to avoid burning.
- Once the pancetta is crispy, remove the skillet from the heat.
- Combine Pasta and Pancetta:
- Drain the spaghetti and add it directly to the skillet with the pancetta (off the heat). Toss well to coat the pasta with the rendered fat.
- Create the Carbonara Sauce:
- Quickly pour the egg and cheese mixture over the hot pasta, tossing vigorously to combine. The heat from the pasta will cook the eggs gently, creating a creamy sauce. If the sauce is too thick, add a little reserved pasta water, a few tablespoons at a time, until you reach the desired consistency.
- Season and Serve:
- Season the pasta with additional black pepper and salt if needed. Garnish with extra cheese and chopped parsley if desired.
- Enjoy:
- Serve immediately while hot and creamy. Carbonara is best enjoyed fresh, as it can lose its creamy texture if left to sit too long.
Tips:
- Eggs: Use only the yolks if you prefer a richer sauce.
- Cheese: For a slightly different flavor, mix Pecorino Romano and Parmesan.
- Texture: Adjust the pasta water to achieve your preferred sauce consistency. It should be creamy but not runny.
This classic carbonara recipe showcases the simplicity and richness of Italian cooking. The key is in using quality ingredients and working quickly to achieve that luscious, creamy texture. Enjoy your homemade carbonara!
Feel free to adjust the recipe to your taste, and happy cooking!
