Carbonara sauce

Carbonara sauce - inevidimka carbonara sauce 14c119f2 b3ee 4b13 9fed 28f9cb11be7b

Pasta alla Carbonara is a classic Roman dish beloved for its rich, creamy texture and savory flavors. The origins of Carbonara are much debated, with theories ranging from it being a dish made for Italian charcoal workers to it being a creation of American soldiers in Italy during World War II who combined bacon and eggs with pasta. Regardless of its origins, Carbonara has become a staple of Italian cuisine, known for its simple yet flavorful combination of ingredients. Traditionally, it’s served with spaghetti, although other long pasta like fettuccine or linguine can also be used.

Serves: +10
  • Spaghetti 400 g
  • Pancetta or guanciale 150 g
  • Large eggs 4 things
  • Grated Pecorino Romano cheese 100 g
  • Freshly ground black pepper to taste
  • Salt for pasta water
60 minsPrint
  • Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
  • While the pasta is cooking, place the pancetta or guanciale in a large skillet over medium heat. Cook until it is crispy and the fat has rendered, about 5-7 minutes. Remove from the heat and set aside.
  • In a mixing bowl, whisk together the egg yolks and whole egg, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper until well combined. This mixture will create the creamy sauce for the Carbonara.
  • Add the drained pasta to the skillet with the pancetta, tossing to coat the pasta in the rendered fat. If the skillet is not large enough, you can return the pasta and pancetta to the pot used for boiling the pasta.
  • Remove the skillet or pot from the heat to prevent the eggs from scrambling. Quickly pour the egg and cheese mixture over the hot pasta, tossing continuously with tongs or forks to coat the pasta and create a creamy sauce. Add a little reserved pasta water if necessary to achieve the desired consistency. The heat from the pasta will gently cook the eggs and melt the cheese, creating a creamy sauce.
  • Serve the pasta Carbonara immediately, garnished with additional grated Pecorino Romano cheese and a sprinkle of freshly ground black pepper.

Storage Tips

Pasta Carbonara is best enjoyed fresh and does not store well due to its creamy egg-based sauce. If necessary, leftovers can be kept in an airtight container in the refrigerator for up to 1 day and gently reheated, though the sauce may separate upon reheating.

Useful Properties of the Main Ingredient

Eggs, a key ingredient in Carbonara sauce, are a great source of high-quality protein and contain essential vitamins and minerals, including vitamin D, B vitamins, selenium, and choline.

Interesting Facts

  • Carbonara is a testament to the Italian culinary philosophy of creating sumptuous dishes with a few high-quality ingredients.
  • The dish’s name, “Carbonara,” possibly derives from “carbonaro,” the Italian word for charcoal burner, suggesting it may have been a hearty meal for Italian charcoal workers.
  • Unlike many international adaptations, the authentic Roman Carbonara does not include cream. The creaminess of the sauce is achieved solely through the emulsion of cheese, eggs, and pasta water.

This recipe for pasta Carbonara showcases the elegance of Italian cooking, turning simple ingredients into a luxurious dish that’s both comforting and deeply satisfying.

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