Carbonara

Dec 27, 2020 | Mains, Pasta

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A creamy and classic Italian delight. Carbonara, a quintessential Italian pasta dish, has been capturing the hearts and palates of food enthusiasts for generations. With its simple yet incredibly satisfying combination of ingredients, this dish embodies the essence of Italian cooking: creating magic from a handful of ingredients. In this blog post, we’ll take a deep dive into the world of carbonara, exploring its history, key ingredients, preparation techniques, and tips to master this creamy delight.

The origins of carbonara are shrouded in mystery, with several theories tracing its roots back to different eras of Italian history. One theory suggests that the dish was created by charcoal workers (carbonai) who prepared a hearty meal with ingredients readily available to them. Another story credits the dish to American soldiers stationed in Italy during World War II, who used their rations of eggs and bacon to create a flavorful pasta dish. Regardless of its true origins, carbonara has evolved into a beloved classic that continues to grace tables around the world.

Carbonara’s charm lies in its simplicity. The core ingredients that define this dish include pasta (usually spaghetti or rigatoni), eggs, Pecorino Romano cheese, guanciale (cured pork cheek), and black pepper. The marriage of these elements results in a luscious, velvety sauce that clings to the pasta, creating an unforgettable dining experience.

Carbonara

Carbonara is a typical first course in Roman cuisine. Authentic carbonara comes with many rules – like guanciale must be used instead of pancetta and pecorino instead of parmigiano. But I won't be offended if you use whatever you have on hand. Trust me, it'll still be good. At the end of the day with very little time and ingredients you get a deliciously creamy dish that everyone will love!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main
Cuisine Italian
Servings 4 people

Ingredients
  

  • 400 g pasta
  • 100 g guanciale (or pancetta) cubed
  • 4-5 egg yolks
  • 60 g pecorino cheese (or parmigiano) grated
  • salt and pepper to taste

Instructions
 

  • Bring a large pot of water to boil.
  • In the meantime, place the guanciale in a pan over low-medium heat. Let it cook slowly for about 15 minutes until nicely browned.
  • While the guanciale is cooking, in a bowl whisk the eggs and pecorino until combined. Add pepper and a tablespoon of the pasta water and continue to whisk until very smooth.
  • Boil the pasta until 2 minutes before the suggested cook time.
  • Add the pasta to the pan with the guanciale and turn the heat to the lowest setting. Toss thoroughly.
  • Remove the pan from the heat. Add the egg mixture and toss quickly to combine. Add some pasta water and continue to toss until creamy.
  • Serve immediately!
Keyword italian, Pasta

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