Italy: 5 Ingredient Carbonara

Indulge in the timeless flavours of authentic Italian cuisine with this classic Carbonara recipe. Experience the comfort and satisfaction that comes from a perfectly balanced dish of pasta, eggs, cheese, and savoury pancetta. Step into the culinary traditions of Rome as you prepare this simple yet incredibly flavourful meal. Whether you’re a seasoned home cook or a culinary explorer looking to expand your repertoire, this recipe will transport your taste buds to the heart of Italy. So, gather your ingredients and prepare to create a memorable dining experience with a plate of delicious Carbonara.

Carbonara is a classic Italian pasta dish that originated in the region of Lazio, particularly in Rome. It is a simple yet delicious dish made with a few key ingredients: pasta, eggs, cheese, pancetta or guanciale (Italian cured pork), and black pepper. While there are many variations and debates on the “authentic” way to prepare carbonara, the basic components remain the same.

To make carbonara, start by cooking the pasta, usually spaghetti or fettuccine, in salted boiling water until it reaches the desired tenderness. While the pasta is cooking, you can prepare the sauce.

In a separate pan, pancetta or guanciale is typically cooked until crispy. These cured pork products add a rich, savory flavor to the dish. However, if you cannot find them, bacon can be a suitable substitute.

Next, the sauce is made by whisking together eggs and grated cheese, traditionally Pecorino Romano or Parmigiano-Reggiano, or a combination of the two. The cheese provides saltiness and creaminess to the sauce. The egg mixture is typically seasoned with black pepper.

Once the pasta is cooked, it is drained and immediately added to the pan with the cooked pancetta or guanciale.

Now heat this until it starts to sizzle and turn off the heat.

This step is super important as you dont want to curdle your eggs in the heat. This will result in a mushy texture if the pan is too hot.

The heat from the pasta and the pan will slightly cook the eggs in the sauce. The egg and cheese mixture is then poured over the pasta, and everything is quickly tossed together until the pasta is coated in the creamy sauce.

The result is a luscious, creamy pasta dish with a silky texture and a rich, smoky flavor from the pancetta or guanciale. It’s important to note that the sauce should not be overly heavy or overly runny; it should lightly coat the pasta.

Carbonara is typically served immediately, garnished with additional grated cheese and black pepper. It is enjoyed as a main course and is best served fresh and piping hot.

It’s worth mentioning that there are variations of carbonara that incorporate additional ingredients such as onions, garlic, peas, or mushrooms. However, these additions are not considered traditional in the classic Roman carbonara recipe.

Carbonara has gained popularity worldwide for its simplicity and deliciousness. However, it’s important to note that there are different interpretations of carbonara, and debates can arise regarding the “true” or “authentic” way to prepare it. Nonetheless, the essence of carbonara lies in its creamy sauce, flavorful cured pork, and the combination of eggs and cheese.

5 Ingredient Carbonara

Recipe by dumpedling

0.0 from 0 votes

Course: Uncategorized

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

300

kcal

Ingredients

• 350 g 350 Spaghetti

• 200 g 200 Guanchiale – Skin trimmed

• 3 Large 3 Eggs (1 egg per serving)

• 100 g 100 Grated pecorino Romano cheese

• 1/2 tsp 1/2 Ground black pepper – Adjust to your liking

Directions

• Boil water for the pasta. Use 1 liter (4 cups) of water and 10 g (~1/2 tablespoon) of coarse salt per 100 g (3.50 oz) of pasta.
• Cut guanciale into small pieces and cook in a skillet over medium heat for 2-3 minutes until crispy. Stir occasionally.
•  Prepare the pecorino cream by combining eggs and pecorino Romano cheese in a bowl. Add freshly ground black pepper and mix until creamy.
• Set aside the thick egg and pecorino cheese sauce.
• Add salt to the boiling water and cook the spaghetti until al dente according to the package instructions.
• Drain the cooked spaghetti and place it in the skillet with the guanciale.
• Turn off the heat. Quickly add the eggs and pecorino cream to the hot pasta, stirring well. The residual heat will cook the eggs without forming lumps.
• Pay attention to the consistency. If it’s too runny, add grated pecorino cheese. If it’s too sticky, add 1 or 2 tablespoons of cooking water.
• Now serve with extra grated pecorino cheese and a sprinkle of black pepper