Carbonara

Carbonara

This dish is a deli bacon-egg-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess.

Ingredients

  • salt
  • eggs and 2 large yolks

    room temperature

    2 large
  • grated pecorino romano

    plus additional for serving, about 1/3 packed cup

    1 oz
  • grated parmesan

    about 1/3 packed cup

    1 oz
  • coarsely ground black pepper
  • olive oil
    1 tbsp
  • slab guanciale

    pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square, see recipe

    3 ½ oz
  • spaghetti

    about 3/4 box

    12 oz

Directions

  1. 1

    Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.

  2. 2

    In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.

  3. 3

    Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.

  4. 4

    Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat guanciale in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.

  5. 5

    Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.

Carbonara

Carbonara

5.0(15.8k)535 cal

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About this Recipe

Craving a truly satisfying pasta dish that's rich, creamy, and surprisingly easy to make? This Carbonara recipe brings the beloved flavors of a deli bacon-egg-and-cheese-on-a-roll to your dinner table, transformed into an Italian classic.

While Carbonara has become an inviolate Italian tradition, its origins are actually far less old than many assume, with America potentially contributing to its creation. The true magic, and the main goal of this recipe, lies in achieving an incredible creaminess, masterfully marrying the salty depth of cured pork with silky eggs and sharp cheese for a truly luxurious experience.

Prepare for a remarkably rich and flavorful main course. This Carbonara delivers a velvety sauce that impeccably coats every strand of spaghetti, punctuated by savory pieces of guanciale, pancetta, or bacon. The combination of grated Pecorino Romano and Parmesan creates a perfectly balanced cheesy saltiness, making each bite incredibly satisfying. It's an easy and quick pasta dish, perfect for busy evenings, promising a delicious outcome in just about 30 minutes total time.

Customization & Variations

Feel free to adjust the star of your sauce to your preference. You can use slab guanciale for authentic richness, pancetta for a slightly milder flavor, or readily available bacon for a smoky touch. While Pecorino Romano and Parmesan are classic, you can adjust the ratios to suit your taste, ensuring you have enough for serving.

This easy, quick Carbonara makes an excellent main course for a weeknight dinner, offering comfort and elegance without fuss. Serve it immediately, perhaps with an extra sprinkle of coarsely ground black pepper, to enjoy its peak creaminess.

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