Spaghetti alla Carbonara

Previous Next

Cook Time: 15 minutes

Spaghetti alla Carbonara is a classic Italian dish known for its rich, creamy texture and savory flavors. Originating in Rome, this dish combines eggs, cheese, and cured pork to create a velvety sauce that coats the pasta beautifully. The key to a perfect carbonara lies in the technique: ensuring the pasta is hot enough to cook the eggs into a creamy sauce without scrambling them.

Ingredients

• 2 teaspoons olive oil
• 1 pound guanciale (or pancetta, if unavailable), diced
• 1 (16 ounce) package spaghetti
• 3 large eggs
• 10 tablespoons grated Pecorino Romano cheese, divided
• Salt and freshly ground black pepper to taste

How to Make Spaghetti alla Carbonara

Step 1: Heat the olive oil in a large skillet over medium heat. Add the diced guanciale (or pancetta) and cook, stirring occasionally, for about 5 to 10 minutes until it turns golden and crispy. Once done, remove it from the pan and drain it on a paper towel to remove excess oil.

Step 2: In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions, usually for about 9 minutes, until it is tender but still firm to the bite (al dente). Once cooked, drain the spaghetti, but reserve about 1 cup of the pasta water. Return the spaghetti to the pot and let it cool for a few minutes, stirring occasionally.

Step 3: In a separate bowl, whisk together the eggs, half of the grated Pecorino Romano cheese, and a good amount of freshly ground black pepper. The mixture should be smooth and creamy.

Step 4: Pour the egg mixture over the warm pasta. Quickly stir the pasta with a fork or tongs to evenly coat it. The heat from the pasta will cook the eggs, creating a creamy sauce. Be sure to stir continuously to avoid the eggs from scrambling.

Step 5: Stir in the crispy guanciale, ensuring its evenly distributed throughout the pasta. Top with the remaining Pecorino Romano cheese and add more freshly ground black pepper to taste.

Step 6: If the sauce feels too thick, add a small amount of the reserved pasta water, stirring until the desired creaminess is achieved.

Chef's Tips:

• It can be helpful to have someone hold the pot while you stir the pasta quickly to evenly mix in the egg mixture.
• For an extra creamy texture, dont forget to add a bit of the reserved pasta water to loosen the sauce.
• For those who can't find guanciale, pancetta or unsmoked bacon can be used as a substitute.

What to Serve With Spaghetti alla Carbonara

Pair your carbonara with some delicious sides for a complete meal. Here are a few great options:

• Classic Restaurant Caesar Salad
• Roasted Garlic Lemon Broccoli
• Parmesan Brussels Sprouts

How to Store Leftovers

If you have any leftover spaghetti alla carbonara, store it in an airtight in the fridge for up to 3 days. To reheat, do so gently in the microwave or on the stovetop, adding a little water or milk to maintain the creamy texture.

Nutrition Information (per serving)

• Calories: 764
• Total Fat: 28g
• Saturated Fat: 10g
• Cholesterol: 200mg
• Sodium: 1182mg
• Total Carbohydrates: 85g
• Dietary Fiber: 4g
• Total Sugars: 3g
• Protein: 39g
• Calcium: 245mg
• Iron: 5mg
• Potassium: 527mg

Spaghetti alla Carbonara is one of the most iconic pasta dishes in Italian cuisine. Known for its rich and creamy texture, this dish combines a few simple ingredientsspaghetti, eggs, Pecorino Romano cheese, cured pork (guanciale), and black pepperinto a culinary masterpiece. It is traditionally associated with Rome, but its popularity has made it a staple in kitchens worldwide.

Origin of Spaghetti alla Carbonara

The origins of Spaghetti alla Carbonara are somewhat murky, with various theories surrounding its creation. While the exact history remains uncertain, one of the most popular explanations is that the dish was born in the mid-20th century, possibly after World War II. One theory suggests that American soldiers stationed in Italy introduced bacon and eggs to local cooking, leading to the creation of a pasta dish that would eventually become Carbonara. Another theory points to the coal miners in the Lazio region (near Rome), who were called "carbonari," and who supposedly created the dish with easily accessible ingredients such as eggs, cheese, and pork fat. Despite the ambiguity of its origin, Spaghetti alla Carbonara remains deeply tied to Roman culinary traditions.

Regional Variations

While Spaghetti alla Carbonara is most closely associated with Rome, there are slight variations in its preparation depending on the region. The authentic Roman recipe calls for guanciale (cured pork cheek), but in other parts of Italy, pancetta (cured pork belly) or even bacon might be used as substitutes. The type of cheese also varies: the classic choice is Pecorino Romano, but some prefer to mix it with Parmigiano-Reggiano for a milder flavor. In addition, the amount of black pepper can be adjusted based on personal taste, though a generous sprinkling is typical.

How Spaghetti alla Carbonara Differs from Similar Dishes

Spaghetti alla Carbonara is often compared to other pasta dishes like Spaghetti alla Gricia and Fettuccine Alfredo, but it has distinct characteristics. Unlike Fettuccine Alfredo, which is made with butter and cream, Carbonara relies solely on eggs and cheese to create its creamy texture. Additionally, it does not contain garlic or onions, which are common in many pasta dishes. Unlike Spaghetti alla Gricia, which is made with guanciale and Pecorino cheese but lacks eggs, Spaghetti alla Carbonara's richness comes from the combination of these two key ingredients, making it both creamy and indulgent.

Where Spaghetti alla Carbonara Is Typically Served

Spaghetti alla Carbonara is typically served as a main course in both casual trattorias and high-end restaurants across Italy, especially in Rome and the surrounding Lazio region. It is enjoyed as a hearty meal, often accompanied by a glass of white wine, such as Frascati, which is popular in the Lazio area. Outside of Italy, Carbonara has become a favorite dish in Italian restaurants worldwide, often served in homes during family gatherings or dinner parties for its simple yet satisfying flavors.

Fun Facts About Spaghetti alla Carbonara

• Despite its creamy texture, Spaghetti alla Carbonara contains no cream! The creaminess comes from the eggs and cheese.
• The term Carbonara is believed to be derived from the Italian word for charcoal, "carbone," potentially linked to the coal miners in Lazio or the dish's dark color when prepared with black pepper.
• Spaghetti alla Carbonara is often one of the first dishes people attempt to cook when they try Italian cuisine at home, due to its straightforward yet impressive flavor.
• There are many debates within the culinary world about what constitutes an "authentic" Carbonara. Some argue that no cream or garlic should ever be added, while others believe small adjustments can be made to suit modern tastes.

FAQ about Spaghetti alla Carbonara

Comments