Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Ratings: 4.9 from 7 votes
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 4
Calories: 498
Description

Pasta carbonara is a classic Italian dish. Simple yet rich and comforting this dish is perfect for a quick and delicious dinner in no time. Carbonara pairs well with a variety of wines, but a dry white wine like Pinot Grigio or a light-bodied red wine like Barbera is a good choice. The creamy and savory flavors of the dish also complement crisp and refreshing beers like Pilsners or Lagers. For non-alcoholic options, try pairing it with lemonade or an Italian soda for a burst of citrusy flavor. You can also pair it with a side salad or garlic bread to balance out the richness of the pasta.

Ingredients
  • 6 oz guanciale (can be replaced with pancetta or bacon)
  • 3 large eggs
  • 2 garlic cloves
  • 1 cup pecorino cheese
  • Salt
  • Pepper
  • 14 oz pasta
    • FOR GARNISH (optional)
  • parmesan cheese
  • parsley (finely chopped)
Instructions
  1. 1
    Bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente. Drain and set aside. Reserving half a cup of the pasta water.
  2. 2

    In a separate pan, cook the guanciale, bacon or pancetta until crispy. Remove from the pan and set aside.

  3. 3

    In a bowl, whisk together the eggs, pecorino cheese, minced garlic, salt, and pepper.

  4. 4

    Add the cooked pasta to the pan with the bacon or pancetta, and pour the egg mixture and pasta water on top.

  5. 5

    Stir everything together until the sauce thickens and coats the pasta evenly. Serve immediately, topped with additional Parmesan cheese, freshly ground black pepper and parsley if desired.

Tips
  • Use good quality guanciale or pancetta. Guanciale is a cured pork jowl that is traditionally used in pasta carbonara. If you can't find guanciale, you can use pancetta, which is a cured pork belly.
  • Don't overcook the pasta. Overcooked pasta will be mushy and will not absorb the sauce well.
  • Don't add cream to the sauce. Traditional pasta carbonara does not contain cream. The sauce is made with egg yolks, Parmesan cheese, and black pepper.
  • Don't heat the sauce too much. Heating the sauce too much will cook the eggs and make the sauce curdle.
  • Season the pasta to taste. Add salt and pepper to taste.
  • Use freshly grated Parmesan cheese. Pre-grated Parmesan cheese often contains fillers and won't give you the same flavor.
  • Add a knob of butter to the sauce. This will help to make the sauce richer and creamier.
  • Add a splash of white wine to the sauce. This will add depth of flavor to the sauce.
  • Garnish the pasta with freshly grated Parmesan cheese and black pepper. This will add a touch of elegance to the dish.
  • Preventing the eggs from curdling: To prevent the eggs from curdling, do not heat the sauce too much. The sauce should be warm, but not hot.
  • Storing pasta carbonara: Pasta carbonara can be stored in the refrigerator for up to 3 days. When you are ready to eat it, reheat it in the microwave or on the stovetop.
Keywords: pasta
Read it online: https://themoderncookbook.com/recipe/pasta-carbonara-recipe/