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Spaghetti Carbonara

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed: Large pot, large skillet, whisk, tongs, grater

Ingredients

  

• 400 g 14oz spaghetti (or any long pasta)
• 150 g 5oz guanciale (or pancetta, bacon as a substitution)
• 2 large eggs or 3 egg yolks for a richer flavor
• 1/2 cup freshly grated Pecorino Romano cheese substitute with Parmesan if needed
• 1 teaspoon black pepper freshly ground
• Salt for pasta water

Instructions

 

• Prepare the Pasta
• Fill a large pot with water, season with salt (like the sea), and bring it to a boil. Add your spaghetti and cook according to package instructions (usually 9-11 minutes) until al dente.
• Reserve 1 cup of pasta water before draining.
• Cook the Guanciale
• While the pasta cooks, heat a large skillet over medium heat. Add the guanciale (or pancetta/bacon) and cook until crispy, stirring occasionally to prevent burning. This should take around 5-7 minutes. You’ll want the fat to render out for maximum flavor.
• Prepare the Egg and Cheese Mixture
• In a bowl, whisk together the eggs and Pecorino Romano cheese until smooth. Add freshly ground black pepper to taste.
• For a creamier consistency, you can use 3 egg yolks instead of 2 whole eggs. This trick, based on my overall experience, makes the sauce extra velvety.
• Combine Pasta with Sauce
• After draining the pasta, immediately add it to the skillet with the cooked guanciale. Turn off the heat to prevent the eggs from scrambling.
• Gradually pour the egg-cheese mixture over the hot pasta, tossing quickly with tongs. The heat from the pasta will cook the eggs gently, creating a silky sauce.
• If the mixture feels too thick, slowly add the reserved pasta water (1-2 tablespoons at a time) until the sauce reaches your desired consistency.
• Serve and Enjoy
• Divide the Carbonara into bowls, sprinkle with extra Pecorino Romano, and top with more black pepper. Serve immediately!

When it comes to classic Italian comfort food, Spaghetti Carbonara is a must-try. It’s creamy, savory, and oh-so-easy to make at home.  this dish can transform even a simple weekday dinner into something special. Let me show you how I make this rich and flavorful pasta, along with some variations, tips, and substitutions to suit your dietary needs.

Notes on What to Expect:

Spaghetti Carbonara has a rich, creamy texture without using any cream, thanks to the magic of emulsifying eggs and pasta water. The guanciale adds a crispy, salty bite that perfectly balances the creaminess of the sauce. You’ll also notice a lovely peppery kick from the freshly ground black pepper, which elevates the dish without overpowering it.

This dish is incredibly versatile, so you can adjust it to your liking. It’s perfect for a casual dinner or when you want to impress guests without spending hours in the kitchen. Based on my overall experience, you’ll find this recipe to be an absolute crowd-pleaser.

Quick Meal Facts:

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Time to Stand: None
• Total Time: 25 minutes
• Ease of Cooking: Beginner-friendly
• Servings: 4
• Calories: Approx. 500-600 per serving (depending on ingredients)
• Cost of Ingredients: Moderate ($15-20)
• Cuisine: Italian
• Course: Main Dish
• Equipment Needed: Large pot, large skillet, whisk, tongs, grater
• Check out the right equipment and Ingredients that you need for making  #spaghetticarbonara   here 

Ingredients:

• 400g (14oz) spaghetti (or any long pasta)
• 150g (5oz) guanciale (or pancetta, bacon as a substitution)
• 2 large eggs (or 3 egg yolks for a richer flavor)
• 1/2 cup freshly grated Pecorino Romano cheese (substitute with Parmesan if needed)
• 1 teaspoon black pepper, freshly ground
• Salt (for pasta water)
• Check out the right equipment and Ingredients that you need for making  #spaghetticarbonara   here 

Method:

1. Prepare the Pasta

• Fill a large pot with water, season with salt (like the sea), and bring it to a boil. Add your spaghetti and cook according to package instructions (usually 9-11 minutes) until al dente.
• Reserve 1 cup of pasta water before draining.

2. Cook the Guanciale

• While the pasta cooks, heat a large skillet over medium heat. Add the guanciale (or pancetta/bacon) and cook until crispy, stirring occasionally to prevent burning. This should take around 5-7 minutes. You’ll want the fat to render out for maximum flavor.

3. Prepare the Egg and Cheese Mixture

• In a bowl, whisk together the eggs and Pecorino Romano cheese until smooth. Add freshly ground black pepper to taste.
• For a creamier consistency, you can use 3 egg yolks instead of 2 whole eggs. This trick, based on my overall experience, makes the sauce extra velvety.

4. Combine Pasta with Sauce

• After draining the pasta, immediately add it to the skillet with the cooked guanciale. Turn off the heat to prevent the eggs from scrambling.
• Gradually pour the egg-cheese mixture over the hot pasta, tossing quickly with tongs. The heat from the pasta will cook the eggs gently, creating a silky sauce.
• If the mixture feels too thick, slowly add the reserved pasta water (1-2 tablespoons at a time) until the sauce reaches your desired consistency.

5. Serve and Enjoy

• Divide the Carbonara into bowls, sprinkle with extra Pecorino Romano, and top with more black pepper. Serve immediately!

Variations & Tips:

Substitutions for Dietary Needs:

• Vegetarian Version: Skip the guanciale or pancetta and try using mushrooms or zucchini slices sautéed in olive oil. Add a bit of smoked paprika for that missing smoky flavor.
• Gluten-Free: Swap traditional spaghetti for gluten-free pasta. Be mindful of cooking times, as gluten-free pasta often cooks faster.
• Dairy-Free: Replace the Pecorino Romano with nutritional yeast and add a splash of plant-based milk for creaminess.
• Low-Calorie Option: Use turkey bacon or lean ham instead of guanciale, and opt for egg whites rather than whole eggs to reduce fat content.
• Check out the right equipment and Ingredients that you need for making  #spaghetticarbonara   here 

Additional Tips:

• Avoid Scrambled Eggs: The key is to remove the pan from the heat before adding the egg mixture, and to keep tossing the pasta until the sauce comes together.
• Adding a Twist: You can add a handful of peas or sautéed spinach for a pop of color and extra nutrients.
• Cheese Options: While Pecorino Romano is traditional, you can substitute with Parmesan or a 50/50 blend of the two for a milder taste.

Nutritional Information (per serving):

• Calories: 520
• Protein: 22g
• Fat: 25g
• Carbs: 55g
• Fiber: 3g
• Sugars: 2g
• Sodium: 640mg

Troubleshooting Tips:

• Dry Sauce? If the sauce feels dry or sticky, you probably didn’t add enough pasta water. A few tablespoons of pasta water can rescue the sauce’s texture.
• Too Salty? This could happen if you over-salt the pasta water or use too much Pecorino Romano. Try diluting with some plain cooked pasta or adding a splash of water to balance the flavors.
• Scrambled Eggs? It happens! To avoid it next time, make sure to remove the skillet from heat before adding the eggs and toss quickly.