Classic Pasta Carbonara
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
12 mins
-
Total Time
22 mins
-
Servings
4 people
-
Calories
380 kcal
-
Cuisine
Italian
Classic Pasta Carbonara
Description
This recipe starts by cooking diced pancetta until its fat renders and the meat crisps slightly. Garlic is then cooked gently in the rendered fat to infuse aroma. Meanwhile, pasta is boiled until al dente. A mixture of eggs and freshly grated Parmigiano-Reggiano cheese is prepared in a large bowl, to which the warm pancetta and garlic mixture is added, combining savory richness.
When the drained hot pasta is stirred into the egg and pancetta mixture, residual heat gently cooks the eggs, thickening them into a creamy sauce without scrambling. Adding reserved pasta water adjusts the sauce to a smooth, silky texture. Fresh black pepper adds a warming bite, and chopped parsley lends a fresh herbal note.
This pasta is best served immediately to enjoy the combination of tender pasta coated in a creamy, flavorful sauce accented by crisp pancetta and fragrant garlic.
Careful seasoning is important as the pancetta and cheese already contribute saltiness. Use freshly ground pepper liberally for depth of flavor. You may use Parmesan or Pecorino-Romano as alternatives to Parmigiano-Reggiano.
Ingredients
- 8 ounces pancetta diced, or quality slab bacon
- 5 cloves garlic minced
- 1 lb bucatini or spaghetti, dry
- 4 egg
- ¾ cup Parmigiano-Reggiano cheese freshly grated, or Parmesan or Pecorino-Romano
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- ¼ cup flat-leaf parsley chopped, fresh
Instructions
- Bring a pot of salted water to a boil to cook the pasta.
- Heat a large skillet over medium heat.
- Add the pancetta to the skillet. Cook until the fat has rendered, about 4 minutes.
- Drain excess fat...there should be about 2 tablespoons left in the skillet.
- Add the garlic and cook until golden, about 5 minutes.
- Meanwhile, add the pasta to the boiling water and cook following package directions (usually, about 9 - 12 minutes for al dente).
- Add the eggs and cheese to a large pasta bowl and mix thoroughly.
- Add the cooked pancetta/garlic mixture to the egg/cheese mixture and stir to combine.
- Once ready, drain the pasta, but be sure to reserve about 1 cup of the pasta liquid.
- Immediately add the pasta to the egg/cheese/pancetta mixture and fully incorporate.
- Add salt and pepper to taste, about 1 teaspoon salt and ½ teaspoon pepper.
- Mix in half of the parsley.
- Add about a ½ to ¾ cup of the pasta water to thin the sauce a little.
- Plate the pasta and garnish with additional cheese and parsley.
Notes
- Be cautious with salt since pancetta and cheese add saltiness; adjust seasoning accordingly.
- Freshly ground black pepper enhances the flavor and provides characteristic warmth.
- Parmigiano-Reggiano cheese can be substituted with Parmesan or Pecorino-Romano per preference.
- Watch the recipe video for visual guidance to achieve the creamy sauce without scrambling the eggs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 3g | 1% |
| Protein | 20g | 40% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 214mg | 71% |
| Sodium | 741mg | 31% |
| Potassium | 226mg | 5% |
| Fiber | 0.2g | 1% |
| Sugar | 0.4g | 1% |
| Vitamin A | 721IU | 14% |
| Vitamin C | 6mg | 7% |
| Calcium | 261mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
