Salve and welcome to a corner of culinary magic at Italy Today Restaurant, captured on italytodayrestaurant.com! I am Chef , poised to guide you through the indulgent simplicity of Spaghetti alla Carbonara—a dish deeply rooted in the heart of Rome, ready to be reimagined in your own kitchen.
Imagine for a moment the cobblestone streets of the Eternal City, where the scent of simmering guanciale mingles with the whispers of history. It’s here that the tale of Carbonara begins, and it’s from here that we draw our inspiration—tender spaghetti enrobed in a velvety cloak of eggs, Pecorino Romano, pepper, and crispy guanciale.
As you embark on this culinary journey with me, picture the eggs, fresh from the farm, waiting to be whisked together with sharp, salty cheese and a twist of black pepper—a harmony of flavors so pure, it needs no embellishment. The guanciale, cured pig’s cheek, sizzles as it renders its flavorful fat, destined to unite with our al dente spaghetti, creating the perfect romance of textures and taste.
At Italy Today Restaurant, we honor the authenticity of Spaghetti alla Carbonara, teaching you to wield these ingredients with the respect they deserve. No cream in sight, just the raw, beautiful essence of four key elements, coming together under your command.
This is a dish of moments: the heat of the pasta gently cooking the egg mixture, the swift toss that ensures every strand is coated without scrambling, the rush to plate and serve while the allure of warmth still beckons.
Whether you’re a seasoned chef or a home cook eager to taste authentic Italian fare, I promise, under my tutelage, you’ll master the symphony that is Spaghetti alla Carbonara. With each twirl of your fork, feel the connection to Italian culture, to family feasts, and to the simple pleasures that define life.
So don your apron, set the table, and prepare yourself for an experience steeped in tradition yet alive with your personal touch. Let’s make every bite speak of passion, finesse, and the joy of Italian cuisine.
Until we meet again, may your dishes brim with gusto and your kitchen echo with the joys of cooking.
Buon appetito from your Chef Alessandro!
Spaghetti alla Carbonara recipe
SPAGHETTI ALLA CARBONARA
Equipment
- 1 pan
Ingredients
- 400 g 14 oz of long pasta (linguine, spaghetti, tagliatelle)
- 250 g 9 oz Pancetta
- 100 g 3.5 oz of Pecorino (or parmesan)
- 5 egg yolks
- Olive oil
- Salt pepper
Instructions
- Cut the Pancetta into matchsticks removing maximum fat and grate Pecorino.
- Cook the pasta in salted boiling water following the indications of the package.
- Whisk the egg yolks with the grated Pecorino and pepper. Relieve the sauce by adding some water from the cooking pasta to make the sauce more fluid.
- Drain the pasta, put in a pan, add the sauce and pancetta and stir well. Adjust seasoning if necessary.
- To finish, sprinkle with grated pecorino cheese and serve immediately.
Video
How to cook Spaghetti alla Carbonara using oven
- Preheat your oven to 180°C (350°F).
- Boil a large pot of salted water and cook the spaghetti until just under al dente (about 2 minutes less than the package instructions). This is important because the pasta will continue to cook in the oven.
- While the pasta cooks, place the guanciale strips in a skillet over medium heat and cook until crispy. Set aside on a paper towel to drain, reserving the fat.
- In a mixing bowl, lightly whisk the eggs, then mix in the grated Pecorino Romano cheese and a generous amount of black pepper.
- Drain the spaghetti (reserve about one cup of pasta water) and, while still hot, quickly mix it with the egg and cheese mixture. Add a bit of the reserved pasta water to help mix if needed. The goal is to coat the spaghetti with the egg-cheese mixture without it scrambling.
- Stir in the cooked guanciale and mix well.
- Transfer the pasta to a greased baking dish, spreading it out evenly. If you have any remaining egg mixture or pasta water, drizzle it on top.
- Sprinkle additional Pecorino Romano over the pasta.
- Bake in the preheated oven for about 15 minutes or until the top is slightly golden and crispy.
- Remove from the oven and let it stand for a couple of minutes.
- Serve with more freshly ground black pepper on top.
Tips for making about Spaghetti alla Carbonara
Cooking Tips
- Choice of Pasta: Use a high-quality, dry spaghetti or other long pasta such as linguine or bucatini to get the best texture.
- Guanciale: The authentic version calls for guanciale—cured pork cheek—which adds a distinct flavor. If it’s not available, pancetta can be a substitute, but avoid bacon if possible, as its smoked flavor diverges from the original recipe.
- Egg Mixture: Use fresh eggs at room temperature. Whisk the eggs with finely grated Pecorino Romano cheese and freshly cracked black pepper.
- Cooking the Eggs: Do not cook the eggs over direct heat; instead, use the residual heat from the cooked pasta and the warmth of the guanciale fat to gently cook the egg mixture. This creates the creamy sauce without scrambling the eggs.
- Timing is Everything: Have the egg and cheese mixture ready to go when the pasta is just about finished. The pasta needs to be hot to cook the eggs and melt the cheese.
Serving suggestions
- Serve Immediately: Timing is crucial. Serve the Carbonara as soon as it’s ready to enjoy the sauce at its creamy peak and to truly savor the warm melding of flavors.
- Cheese on the Side: Offer additional Pecorino Romano or Parmigiano-Reggiano at the table for those who crave a stronger cheesy bite in their pasta.
- Crack of Pepper: Have fresh black pepper available for an extra kick. A few turns of the pepper mill can accentuate the spicy warmth against the creamy sauce.
- Pair with Wine: Although Carbonara is flavorful on its own, a glass of crisp white wine such as Frascati, which is from the Lazio region like Carbonara itself, can complement the richness.
- Minimize Other Flavors: Because Carbonara has a distinct taste, serve light side dishes that don’t compete with the main course, like a leafy green salad with a lemony dressing to cut through the richness.
- Portion Control: The dish is indulgent, so mind the portions to leave diners satisfied yet not overly full, especially if you plan to follow up with a dessert.
- Freshness on Top: A simple garnish like a sprig of parsley can add color and a touch of freshness without overpowering the iconic flavors of the Carbonara.
Top 5 FAQs about Spaghetti alla Carbonara
- What type of pasta is best used for Carbonara? For an authentic Spaghetti alla Carbonara, it’s best to use high-quality, dry spaghetti. However, other long pasta like linguine or bucatini can also work well since they hold onto the sauce effectively.
- Can I substitute guanciale with something else in Carbonara? While guanciale is the traditional choice for its unique flavor, if it’s unavailable you can substitute it with pancetta. Bacon is not recommended as a first choice because its smoky flavor is not typical of the traditional dish.
- Do I need to use cream in Carbonara? No, classic Roman Spaghetti alla Carbonara does not include cream. The creamy texture of the dish comes from the combination of eggs and Pecorino Romano cheese, which creates a silky sauce when mixed with the hot pasta.
- How do I prevent the eggs from scrambling when making Carbonara? To avoid scrambling the eggs, remove the pan from the heat before adding the egg and cheese mixture to the hot pasta. Quickly toss everything together; the residual heat will cook the eggs gently without turning them into scrambled eggs.
- Should Spaghetti alla Carbonara be served with or without additional cheese? Serve Spaghetti alla Carbonara immediately after tossing the pasta with the sauce. You can offer more grated Pecorino Romano or Parmigiano-Reggiano on the side for guests who want a stronger cheesy flavor.
In conclusion, Spaghetti alla Carbonara stands as a culinary icon, a testament to the simplicity and richness of Italian cuisine. Each ingredient in this beloved Roman dish—the al dente spaghetti, crispy guanciale, sharp Pecorino Romano cheese, fresh eggs, and black pepper—works in complete harmony to create a symphony of flavors and textures that are both comforting and decadent.
