Authentic Italian Carbonara Recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
6 servings
-
Calories
737 kcal
-
Course
Main Course
-
Cuisine
Italian
Authentic Italian Carbonara Recipe
Description
The Authentic Italian Carbonara begins with frying pancetta or guanciale to a slightly crisp but tender texture, releasing flavorful drippings. Meanwhile, eggs beaten with grated Parmigiano are prepared into a thick mixture that forms the creamy sauce base. Pasta is boiled until al dente, then quickly added to the pancetta drippings over low heat. Adding the egg and cheese mixture gradually, along with reserved starchy pasta water, emulsifies into a smooth, creamy sauce that clings to each strand.
This dish is characterized by its creamy yet light sauce, balancing the saltiness and crispness of pancetta with the sharp cheese and coarsely ground black pepper. It is best served immediately to enjoy the sauce at its freshest, without the eggs firming up further. Carbonara pairs well as a standalone meal or with a simple salad.
Leftovers can be refrigerated for up to two days but reheating may change the texture as the eggs cook further. Preparing and eating immediately preserves the intended mouthfeel and flavor.
Ingredients
- 4 egg room temperature
- 2 cups Parmigiano Cheese freshly grated; or pecorino cheese
- black pepper coarsely ground
- 1 lb pancetta guanciale, or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square, 16 oz
- 1 lb pasta 454 grams, of choice
Instructions
- Place a large pot of salted water (no more than 2 tablespoon salt per 500 gr pasta) over high heat, and bring to a boil.
- In a mixing bowl, whisk together the eggs until very well combined and smooth. Add the cheese and mix to incorporate. You should have a thick mass once combined.
- Meanwhile, fry bacon in a pan, on the edge of crispness but not too hard. Remove bacon from pan and set aside. Save a couple tablespoons of bacon drippings in pan. Take pan off heat and wait to reuse.
- Add pasta to the water and boil until al dente according to your taste and package directions. Reserve 1/4 cup of pasta water (in case you need it), then drain pasta.
- Add pasta to pan with bacon drippings. Then, a little at a time, add the egg mixture, adding some reserved pasta water if needed for added creaminess. After a creamy texture is achieved add the bacon and incorporate into the pasta and sauce. Save a little bacon for garnish.
- Serve immediately, dressing it with a bit of additional grated cheese and fresh ground pepper.
Notes
- Serve Carbonara immediately to enjoy its creamy texture at peak quality.
- Leftovers can be refrigerated up to two days but may lose sauce creaminess when reheated.
- Reserve some pasta water to adjust sauce consistency without scrambling the eggs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 737 kcal
% Daily Value*
| Calories | 737kcal | 37% |
| Carbohydrates | 59g | 20% |
| Protein | 33g | 66% |
| Fat | 40g | 62% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 1072mg | 45% |
| Potassium | 382mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 288IU | 6% |
| Calcium | 416mg | 42% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
