Carbonara pasta sauce

Carbonara pasta sauce - inevidimka carbonara pasta sauce 71ed47eb 82e9 40ff 87e7 49db5ec78878

Pasta Carbonara is a classic Roman dish that has captured the hearts of pasta lovers around the world. Its origins are somewhat debated, with some theories suggesting it was a dish made by Italian charcoal workers (carbonari) in the Apennine mountains, while others believe it gained popularity among American soldiers stationed in Italy during World War II, who brought back a taste for bacon and eggs. Traditionally, this creamy sauce is served with spaghetti and made with eggs, hard cheese (Pecorino Romano or Parmigiano-Reggiano), pancetta (or bacon), and plenty of black pepper. Its simplicity and the harmonious balance of rich flavors have made it a timeless favorite.

Serves: +10
  • Spaghetti 400 g
  • Pancetta or bacon 150 g
  • Pecorino Romano or Parmigiano-Reggiano cheese 100 g
  • Fresh large eggs 3 things
  • Freshly ground black pepper to taste
  • Salt for the pasta water
60 minsPrint
  • Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to the package instructions. Reserve 1 cup of the pasta cooking water before draining.
  • While the pasta cooks, heat a large skillet over medium heat. Add the pancetta or bacon and cook until it is crispy and the fat has rendered, about 5-7 minutes. Remove from the heat.
  • In a bowl, whisk together the eggs, extra yolks, and grated cheese. Add freshly ground black pepper to this mixture.
  • Add the drained spaghetti to the skillet with the pancetta. Toss to coat in the fat, then remove from the heat. Quickly pour in the egg and cheese mixture, stirring vigorously to combine. The residual heat will gently cook the eggs, forming a creamy sauce. If the sauce is too thick, add a little reserved pasta water until it reaches the desired consistency.
  • Serve the carbonara immediately, garnished with additional grated cheese and black pepper.

Storage Tips

Carbonara is best enjoyed fresh and does not store well once combined due to its egg-based sauce. If you have leftovers, store them in an airtight container in the refrigerator and try to consume them within 1 day. Reheat gently over low heat, adding a little water or milk to help re-emulsify the sauce.

Useful Properties of the Main Ingredient

Eggs, the backbone of the carbonara sauce, are a powerhouse of nutrition, providing high-quality protein, vitamins D and B12, riboflavin, and folate. The yolks are rich in choline, important for brain health, and antioxidants that benefit eye health.

Interesting Facts about the Sauce

  • No Cream: Traditional carbonara sauce does not include cream; the creamy texture is achieved through the emulsion of eggs, cheese, and pasta water.
  • A Roman Staple: Though now enjoyed worldwide, carbonara is deeply rooted in Roman cuisine, reflecting the simplicity and richness of Italy’s culinary tradition.
  • Variations: While spaghetti is traditional, other pasta shapes like rigatoni or bucatini are also used to make carbonara in different regions and households.

Pasta Carbonara exemplifies Italian culinary brilliance through its use of simple, high-quality ingredients to create a dish with complex flavors and textures. Its enduring popularity attests to its status as a comfort food classic around the globe.

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