Carbonara Recipe

Carbonara: A Creamy, Rich, and Satisfying Italian Classic

Carbonara is an iconic Italian pasta dish renowned for its simple yet elegant flavor. This creamy masterpiece combines the richness of guanciale (cured pork jowl), the sharpness of Pecorino Romano cheese, and the silkiness of egg yolks to create a truly unforgettable taste experience.

Why You’ll Love This Recipe:

• Quick and Easy: Carbonara comes together quickly, making it perfect for a weeknight meal.
• Rich and Flavorful: The combination of guanciale, eggs, and cheese creates a decadent and satisfying dish.
• Customizable: Add your favorite vegetables like peas or broccoli florets for a more substantial meal.
• Elegant Yet Simple: Perfect for a special occasion or a casual weeknight dinner.

Ingredients:

• 12 ounces spaghetti
• 4 ounces guanciale (or pancetta), cut into small pieces
• 4 large egg yolks
• 1/4 cup freshly grated Pecorino Romano cheese, plus more for serving
• 1/4 cup freshly grated Parmesan cheese
• 1 tablespoon heavy cream
• Salt and freshly ground black pepper to taste
• Freshly chopped parsley for garnish

Instructions:

1. Cook the Pasta: Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of the pasta water.
2. Render the Guanciale: In a large skillet over medium heat, cook the guanciale until crispy and rendered. Remove the guanciale from the skillet and set aside.
3. Whisk the Eggs: In a large bowl, whisk together the egg yolks, Pecorino Romano, Parmesan, and heavy cream until well combined. Season with salt and pepper.
4. Combine Pasta and Sauce: Add the cooked spaghetti to the skillet with the rendered guanciale fat. Toss to coat.
5. Add Egg Mixture: Gradually pour the egg mixture over the hot pasta, stirring constantly with tongs or a wooden spoon. The residual heat from the pasta will cook the eggs.
6. Toss and Serve: Continue tossing until the sauce coats the pasta evenly and becomes creamy. Add the reserved pasta water a tablespoon at a time if the sauce is too thick. Season with additional salt and pepper to taste. Garnish with chopped parsley and serve immediately.

Carbonara Nutritional Value (Approximate per serving):

Nutrient	Amount (Approx.)
Calories	600-700
Protein	30-40g
Fat	35-45g
Carbohydrates	60-70g
Fiber	3-5g
Sodium	800-1000mg

Note: Nutritional values will vary depending on the specific ingredients used and portion sizes.

Frequently Asked Questions (FAQs):

1. What is guanciale, and can I substitute it? Guanciale is cured pork jowl, which has a richer flavor than pancetta. You can substitute with pancetta, bacon, or even prosciutto.
2. Why is it important to use pasta water? The starchy pasta water helps to emulsify the sauce and create a creamy texture.
3. How do I know when the eggs are cooked in the sauce? The sauce should thicken slightly and become creamy as the eggs cook.
4. Can I add vegetables to carbonara? Yes, you can add vegetables like peas, broccoli florets, or spinach.
5. Is carbonara traditionally made with cream? Authentic Italian carbonara traditionally uses only egg yolks, cheese, and pasta water to create the creamy sauce.

Enjoy this classic Italian dish!