Introduction
Cooking can be an art, and every masterpiece requires the right ingredients. In this guide, we will delve into the essential components for crafting an authentic Carbonara, a classic Italian dish renowned for its simplicity and rich flavors. Understanding your ingredients is crucial not only for flavor but also for achieving the perfect texture in your meal.
Detailed Ingredients with measures
Guanciale: 175g/6 oz, weight after skin removed (can substitute with pancetta or block bacon)
Eggs: 2 large
Egg yolks: 2
Parmigiano Reggiano: 100g/3.5 oz, finely shredded (or substitute with Pecorino Romano or Parmesan)
Black pepper: 1/4 tsp
Spaghetti: 400g/14 oz
Cooking/kosher salt: 1 tbsp (for cooking pasta)
Pasta cooking water: 1/2 cup
Garlic clove: 1, finely minced (optional)
Garnish (optional):
Parsley: finely chopped
Parmigiano Reggiano: extra for serving
Prep Time
Prep time for this recipe is about 10 minutes, which allows you to get all your ingredients ready and your cooking space organized.
Cook Time, Total Time, Yield
Cook time is approximately 20 minutes. In total, expect about 30 minutes for preparation and cooking combined. This recipe yields 4 servings, making it perfect for a family meal or cozy gathering with friends.
Detailed Directions and Instructions
Prepare Guanciale
Cut the guanciale into 0.5 cm (1/5 inch) thick slices, then slice these into batons.
Make Carbonara Sauce
In a large bowl, crack the two large eggs and two egg yolks. Whisk them together until well combined. Stir in the finely shredded parmigiano reggiano and the black pepper.
Cook Pasta
Bring 4 liters (4 quarts) of water to a rolling boil in a large pot, adding 1 tablespoon of cooking or kosher salt. Add the spaghetti and cook according to the package directions.
Reserve Pasta Water
Before draining the pasta, scoop out half a cup (125 ml) of the pasta cooking water. Then, drain the pasta.
Cook Guanciale
While the pasta is cooking, heat a non-stick pan over medium-high heat. Add the guanciale and cook for 4 to 5 minutes until it becomes golden and crispy. No additional oil is needed, as the guanciale will render its own fat. If you are using garlic, add it in the last minute of cooking.
Toss Pasta in Guanciale Fat
Transfer the hot pasta directly into the pan with the guanciale, tossing well to coat the spaghetti in the rendered fat.
Combine Pasta with Sauce
Transfer the pasta, along with any residual fat from the pan, into the bowl with the egg mixture. Add the reserved pasta cooking water. Stir vigorously using the handle of a wooden spoon for about one minute, watching the sauce transform from watery to creamy, adhering to the pasta strands.
Serve the Dish
Spoon the carbonara into warmed bowls. Serve immediately, garnishing with additional parmigiano reggiano, a pinch of black pepper, and finely chopped parsley if desired.
Notes
Economical Note
Substitute bacon for guanciale and use parmesan instead of parmigiano reggiano for a budget-friendly yet authentic version of carbonara. Just avoid adding cream.
Note on Guanciale
Guanciale is a type of cured pork traditionally used in carbonara. It’s fattier and more flavorful than pancetta or bacon. If you can’t find guanciale, thick pre-sliced bacon or pancetta can be used.
Note on Eggs
Use large eggs, which typically weigh between 55-60 grams (2 ounces) each.
Note on Cheese
Parmigiano reggiano is a premium aged cheese that is essential. If using pecorino or parmesan, be sure to finely shred it at home, as store-bought pre-grated versions will not melt well.
Note on Garlic
While not traditional, finely minced garlic can add extra flavor if desired.
Note on Leftovers
Leftover carbonara can be stored for up to three days, but it is best enjoyed freshly made, as the texture and flavor degrade with time.
Cook techniques
Cutting Guanciale
Cut the guanciale into 0.5cm (1/5″) thick slices, then slice these into batons. This ensures even cooking and helps the fat render nicely.
Preparing Carbonara Sauce
In a large bowl, whisk together the eggs and egg yolks until combined. Stir in finely shredded parmesan and black pepper to create a creamy sauce that will coat the pasta.
Cooking Pasta
Bring 4 liters (4 quarts) of water to a boil, adding kosher salt. Cook the spaghetti according to package instructions until al dente for the best texture.
Reserving Pasta Water
Before draining the pasta, scoop out 1/2 cup of the cooking water. This starchy water will help to emulsify the sauce and achieve the desired creamy consistency.
Cooking Guanciale
In a non-stick pan over medium-high heat, cook the guanciale for 4 to 5 minutes until golden. No additional oil is needed, as the fat will render from the guanciale. If desired, add minced garlic in the last minute of cooking for added flavor.
Tossing Pasta in Guanciale Fat
Add the hot drained pasta directly into the pan with the guanciale. Quickly toss the pasta to coat it in the rendered fat for enhanced flavor.
Mixing Pasta with Sauce
Transfer the pasta and any residual fat from the pan into the bowl with the egg mixture. Add the reserved pasta cooking water and stir vigorously using a wooden spoon to transform the sauce from watery to creamy.
Serving
Serve the carbonara immediately in warm bowls, garnished with extra finely shredded parmesan, a pinch of black pepper, and finely chopped parsley, if desired.
FAQ
Can I use bacon instead of guanciale?
Yes, you can substitute bacon or pancetta for guanciale. Just ensure it has enough fat to create a creamy sauce.
What type of cheese can I use in carbonara?
Parmigiano reggiano is preferred, but pecorino romano or even regular parmesan can be used. Avoid pre-grated cheese as it won’t melt properly.
Do I need to use large eggs?
Yes, use large eggs (55-60g / 2oz each) to achieve the right consistency in the sauce.
Is garlic traditional in carbonara?
Garlic is not traditional, but it can be added for extra flavor if desired.
How long can I keep leftovers?
Leftover carbonara can be kept for up to 3 days in the refrigerator, but it’s best enjoyed freshly made.
Conclusion
This classic Carbonara recipe showcases the rich flavors of guanciale and a creamy egg-based sauce, perfectly coating the spaghetti. With simple, high-quality ingredients, it highlights the beauty of traditional Italian cooking. Enjoy this dish fresh for the best experience, and feel free to substitute with other pork products or cheeses if needed.
More recipes suggestions and combination
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