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Spaghetti Carbonara

Spaghetti Carbonara
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Pasta Carbonara, an original Italian dish from Rome, is pretty young and flirty, I would say. It was created not so long ago. Why flirty? I can’t explain this –it is just how I feel about this dish. Perhaps, the explanation lies in the cooking technique – how the egg-and-cheese sauce is incorporated into the spaghetti.

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On weekdays, when I need to make a quick and nutritious dinner, my first choice is a pasta dish, and then I think – pasta Carbonara. A pack of pasta, bacon, eggs, and a chunk of Pecorino Romano or Parmesan – these ingredients can be easily found on my pantry/fridge shelves.

Today is a National Pasta Day. And today is Monday, not the easiest day of the week, right? So, my dinner should be simple and stress-free to make. And this will be my Spaghetti Carbonara.

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The original pasta Carbonara from Rome was made with eggs, cheese and cured meat. Since the time when Carbonara crossed Italian border, cream, garlic, green peas, and other vegetables can be also found in this dish.

For the meat, I prefer to use less fatty hunter bacon from a local Polish deli or a deli section in my local grocery store.

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Instructions 

Bring a large pot of generously salted water to a boil over high heat. Add the spaghetti and cook it to al dente.

Meanwhile, make the sauce base. In a bowl, slightly beat the eggs, stir in the cheese.

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In a wide deep pan, heat the olive oil. Add the bacon or pancetta and cook it for 5 minutes until golden brown. Remove from heat and, if using fatty bacon, discard extra fat or set aside for other use.

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Reserve ¼ – ½ cup of pasta water. Slowly, spoon by spoon, add hot pasta water to egg-and-cheese, stirring vigorously – this will help the sauce to become creamy but not to curdle.

Drain the pasta.

Add the spaghetti to the bacon, generously season with freshly ground pepper and stir.

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Slowly and carefully add the sauce to the pasta constantly stirring.

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Serve, sprinkled with fresh parsley.

 

Note:

You can add parsley directly to the sauce.

You can adjust the bacon-eggs-cheese ratio to your taste.

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Print

Spaghetti Carbonara

Author: Nina Phomina
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 to 6
Author Nina Phomina

Ingredients

  • 1 (16 oz) package spaghetti
  • 1 tbsp olive oil
  • 8 oz pancetta, hunter bacon or regular bacon, finely chopped
  • 4 eggs
  • 1/2 cup finely grated Pecorino Romano (or mixture Pecorino Romano and Parmesan) plus optionally, cheese for serving
  • freshly ground black pepper (generously)
  • salt
  • fresh parsley for serving, finely chopped

Instructions

  1. Bring a large pot of generously salted water to a boil over high heat. Add the spaghetti and cook it to al dente.
  2. Meanwhile, make the sauce base. In a bowl, slightly beat the eggs, stir in the cheese.
  3. In a wide deep pan, heat the olive oil. Add the bacon or pancetta and cook it for 5 minutes until golden brown. Remove from heat and, if using fatty bacon, discard extra fat or set aside for other use.
  4. Reserve ¼ - ½ cup of pasta water. Slowly, spoon by spoon, add hot pasta water to egg-and-cheese, stirring vigorously – this will help the sauce to become creamy but not to curdle.
  5. Drain the pasta. Add the spaghetti to the bacon, generously season with freshly ground pepper and stir.
  6. Slowly and carefully add the sauce to the pasta constantly stirring.
  7. Serve, sprinkled with fresh parsley.

Recipe Notes

You can add parsley directly to the sauce.

You can adjust the bacon-eggs-cheese ratio to your taste.

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Cook with pleasure and enjoy the world!



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