Let’s make the testy Italian Carbonara. This is an easy-to-prepare dish with a delightful flavor and amazing aroma. Carbonara recipe requires simple ingredients that you can find at home. It is also quick to make. Treat your family or guests to a restaurant meal at home in just 20 minutes.
Spaghetti Carbonara, a timeless Italian classic, is a celebration of simplicity and taste. This recipe perfectly captures the essence of traditional Carbonara, offering a creamy, velvety texture without the need for cream. The combination of spaghettini, bacon, eggs, and Parmesan creates a symphony of flavors that will transport you straight to Italy. Quick to prepare, it's an ideal choice for a satisfying home-cooked meal in just 20 minutes.
Spaghetti Carbonara
Spaghetti Carbonara is a traditional Italian pasta dish, popular and liked for its simplicity and rich, flavorful sauce. The classic variant of the carbonara does not involve adding cream. The main ingredients typically include spaghetti pasta, eggs, cheese, bacon, salt and black pepper.
Spaghetti Carbonara is appreciated for its indulgent and comforting taste. It is a favorite of pasta lovers around the world.
Carbonara Ingredients
Each ingredient of carbonara is essential to the overall taste and texture of the dish. The combination of these ingredients provides a classic carbonara that is creamy, flavorful, and satisfying.
- Spaghettini pasta: It is better to use the size number 7 or number 5
- Bacon: Bacon adds a savory and salty flavor to the dish.
- Grated Parmesan: It contributes to the rich and cheesy flavor of the sauce.
- eggs: You will need 2 eggs and 1 yolk. The beaten eggs combine with the hot pasta to create a creamy, velvety texture. They serve as a key ingredient in the sauce.
- Salt: It Enhances the overall flavor of the dish by providing a balance to the richness of the cheese and the bacon.
- Pepper: Paper adds a distinct, spicy kick to Carbonara.
How to Make the Carbonara?
The carbonara recipe is easy to follow. Let’s take a look at the steps of preparation.
- Cut the bacon into thick slices. Fry in a pan until it loses half its volume.
- To cook the spaghettini pasta, boil water and add salt (0,3 ounces (10 g) of salt per liter of water). Then, add pasta and cook until al dente.
- To make the sauce, mix 2 eggs and an egg yolk with 1 ounce (30 g) of grated Parmesan cheese, whisk, and add the fat from the bacon.
- Next, add the cooked spaghetti to the egg and cheese mixture. Due to the temperature of the pasta, the mixture will cook to a sauce.
- Add another 0,7 ounces (20 g) of the water in which the pasta was cooked to thin the sauce.
- Place the pasta on a plate and sprinkle with the rest of the Parmesan cheese and black pepper or a mixture of peppers.
Chef recipe tips:
- Parmesan can be replaced with pecorino.
- Pancetta or guanciale can be substituted for bacon.
- The cream can be used in place of the egg mixture.
How to Store the Carbonara?
To store leftovers, allow the dish to cool to room temperature before transferring to an airtight container. Refrigerate immediately; it will keep in the refrigerator for up to 3 days.
Due to the fairly high content of saturated animal fats combined with carbohydrates from spaghetti, this dish is quite heavy to digest and calorie-dense. It is much more suitable for people who want to gain weight and are training intensively. This pasta would make a satisfying lunch after an active morning workout, as it helps to replenish the protein-carbohydrate window. For those aiming to lose weight, I do not recommend this dish (although if you control portion sizes and fit such a meal into your daily calorie intake, then why not, in that case carbonara is acceptable for you). I do not recommend this pasta for either breakfast or dinner. The only suitable time for consumption is midday. Pair the pasta with a fresh vegetable salad to make your lunch as balanced as possible.
1. Cut the bacon into thick slices. Fry in a pan until it loses half its volume.
2. Boil water and add salt (0,3 ounces (10 g) of salt per liter of water). Add pasta and cook until al dente.
3. Mix 2 eggs and egg yolk with 1 ounce (30 g) of grated Parmesan cheese, whisk, and add the fat from the bacon.
4. Add the cooked spaghetti to the egg and cheese mixture. Due to the temperature of the pasta, the mixture will cook to a sauce.
5. Add another 0,7 ounces (20 g) of the water in which the pasta was cooked to thin the sauce.
6. Place the pasta on a plate and sprinkle with the rest of the Parmesan cheese and black pepper or a mixture of peppers.
Calories: 444
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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For an authentic twist, try using pecorino cheese instead of Parmesan. Pecorino adds a distinct tanginess that elevates the dish. Additionally, when incorporating the egg mixture, ensure the pasta is hot enough to create a luscious, creamy sauce without scrambling the eggs. Enjoy the art of Italian cooking!
