Craving authentic Italian spaghetti carbonara? Look no further! This traditional carbonara recipe combines tender pasta with rich pancetta, egg yolks and Parmigiano Reggiano cheese for a delightful and authentic Italian breakfast, lunch or dinner!
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About this Recipe
This is one of those dishes that holds a special place in our hearts. We were on our honeymoon in Rome, and had just left the hotel for the day, when we spotted a small street cafe that was absolutely packed. Being us, we had to see what was going on. We made our way to the cafe and began looking around at what everyone was eating. To our surprise, virtually every plate was filled with a delicious looking spaghetti carbonara.
Long story short, we ordered it without a second thought, and it was one of the best breakfasts either of us have ever had. To this day, we still talk about our amazing breakfast at that little cafe on a random sidewalk in Rome. Every time, the beautiful flavor of that authentic Italian spaghetti carbonara comes rushing back. Yum!
Of course, we'll never be able to duplicate that particular recipe. They've probably been cooking carbonara for decades at that cafe. And honestly, we're just happy to have experienced it. But we've researched and tested a bunch of different ways to make carbonara and this authentic Italian spaghetti carbonara recipe is just about as close as we can get to the original.
Make Your Own Pasta or Use Store Bought
This dish starts with, what else, pasta. Making your own pasta is easier than you think. (We'll cover that in a separate post.) But most people will opt for the packaged spaghetti you can find at the grocery store. Either one is absolutely fine. Boil approximately 14 oz of spaghetti noodles in salted water until they reach al dente in texture. Before draining, reserve 1 cup of the cooked pasta water for later use.
Life is a combination of magic and pasta.
~ Federico Fellini
Dice and Cook the Pancetta
Next, dice and cook the Pancetta. If you don't have Pancetta handy, there are a million other substitutes like bacon, ham, prosciutto, salt pork or even sausage. But if you're after the authentic Italian version, Pancetta is the way to go.
Cube the Pancetta into ¼ inch square pieces and add to a large skillet. Cook over medium heat until each piece is crispy and golden brown. Use a slotted spoon to remove the cooked Pancetta from the skillet, making sure to leave the rendered fat in the pan.
Combine Egg Yolks and Parmigiano Reggiano
Now you'll need 4 egg yolks. Separate the yolks from the egg whites and place in a bowl. Add most of the grated Parmigiano Reggiano and a generous pinch of pepper and whisk until combined.
Add Egg and Cheese Mixture to Cooked Pasta
Transfer the drained pasta into the skillet over low heat. Toss the pasta a few times to ensure it's thoroughly coated in the rendered fat. Next add the egg and cheese mixture. This next part is important. Remove the skillet from heat and pour the egg and cheese mixture over the pasta. Toss continually to ensure each strand of pasta is coated in the sauce. The heat of the pasta will cook the egg, but it's important to work quickly to avoid scrambling the eggs.
Add the Cooked Pancetta
If the mixture seems too thick, just use some of the reserved pasta water and add it to the mixture. The high starch content in the water helps emulsify the sauce, making it silky and smooth. Finally, add the cooked Pancetta back into the skillet and toss everything together once more.
Serve immediately after cooking, garnishing each serving with extra Parmigiano Reggiano and freshly cracked black pepper.
What we like about this Recipe!
Nicole - Of course, I love this recipe for the memories. It doesn't get much better than carbonara in Rome. But for practical reasons, I love this dish because it's so versatile. It can truly be eaten for breakfast, lunch or dinner and still be a hit!
Mike - Bacon and eggs are at the top of my list of favorites. Add pasta and cheese and forget about it. If my waistline would allow it, I would eat this authentic Italian Spaghetti carbonara twice a week. (Maybe more to be honest.)
Ingredients
- 14 oz of spaghetti
- 5 oz of Pancetta
- 4 egg yolks
- 1 cup grated Parmigiano Reggiano
- Black crushed pepper, to taste
- 1 tablespoon Salt
Tips and Tricks
- Make sure to save a cup of the pasta water after cooking. You can use it at the end to give the dish a smooth and creamy texture.
- When adding the egg and cheese mixture to the pasta remember to work quickly! Remove the pasta from heat and pour the egg/cheese mixture over the noodles, tossing constantly to avoid scrambling the eggs.
- No Pancetta, no problem. Traditionally, this dish only uses Pancetta, but you can easily get away with bacon, ham, prosciutto, salt pork or even sausage.
- Much like the Pancetta, if you're not a fan of Parmigiano Reggiano you can substitute with a variety of other cheeses. These include Pecorino Romano, Grana Padano, Monterey Jack or Smoked Gouda.
- Separating the egg yolks from the white is super easy, but it still scares people. Check out the quick tutorial video below on how to make the process easy.
FAQ
According to the USDA, cooked food can be stored in the refrigerator, in an airtight container, for 3-4 days.
Yes. This is a crucial step. Don't just turn off the heat, but remove the pan from the burner. Too much heat will scramble the egg mixture.
No. The pasta needs to be hot to cook the egg and cheese mixture completely.
The short answer is, it doesn't need it. When cooked correctly, this recipe is rich and creamy without the added dairy fat.
Related
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Pairing
These are my favorite dishes to serve with authentic Italian spaghetti carbonara:
Authentic Italian Spaghetti Carbonara
Ingredients
- 14 oz of spaghetti
- 5 oz of Pancetta
- 4 egg yolks
- 1 cup grated Parmigiano Reggiano
- Black crushed pepper to taste
- 1 tablespoon Salt
Instructions
- Cook the Pasta: Start by boiling a large pot of salted water according to the instructions of the package. Once boiling, add the spaghetti and cook until it reaches al dente texture. Before draining, remember to reserve about 1 cup of the pasta cooking water for later use, then drain the pasta and set it aside.
- Dice and Cook the Pancetta: While the pasta is cooking, cut the pancetta into small, ¼ inch thick pieces. Heat a large skillet over medium heat, and add the diced meat. Cook, stirring occasionally, until the pieces are nicely crispy and golden. Remove the crispy pieces from the skillet with a slotted spoon, setting them aside on a paper towel-lined plate. Keep the rendered fat in the skillet.
- Whisk the Egg Yolks and Cheese: In a bowl, separate the egg yolks from the whites (the whites can be saved for another recipe or discarded). Add the majority of the freshly grated cheese to the yolks (reserve a small amount for serving), and whisk them together vigorously. Season this mixture with a generous amount of freshly cracked black pepper.
- Combine Ingredients with Cooked Pasta: Transfer the drained, still-hot pasta directly into the skillet with the rendered fat over low heat. Toss the pasta to ensure it's thoroughly coated in the fat. Then, remove the skillet from the heat to prevent the eggs from scrambling in the next step. Quickly pour the egg and cheese mixture over the pasta, tossing continuously to coat the pasta strands evenly and create a smooth, creamy sauce. If the sauce appears too thick, gradually add the reserved pasta cooking water until you reach your desired consistency. Finally, add the crispy pancetta (or guanciale) pieces back into the skillet and toss everything together once more.
- Serve: Dish out the carbonara immediately after mixing, garnishing each serving with the remaining grated cheese and an extra sprinkle of black pepper to taste.
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