Italian Recipes

Authentic Italian Carbonara

If you’re in the mood for some great Italian food you definitely need to try this authentic carbonara recipe.

Carbonara is a rich and decadent pasta dish with a delicious pork presence. People have their own methods of making carbonara but authentic carbonara is the only way to go. In addition to being a wonderful representation of Italian cuisine, the dish highlights the value of simplicity along with the use of fresh ingredients. To get the recipe just right, every ingredient must be top quality. This means farm fresh eggs, freshly grated cheese and good guanciale (pork jowls) or pancetta. If you’re having a hard time deciding between the two, remember that guanciale lends an intense pork flavor to the dish and remains soft after cooking while pancetta delivers a pure flavor and crisp texture. Both are a bit of an investment but there are endless culinary uses.

Authentic Italian Carbonara In Post

Ingredients

Serves 4-6

  • 1 lb. dried spaghetti
  • 4 fresh large eggs
  • ½ cup freshly grated parmesan cheese
  • ½ cup freshly grated pecorino-Romano cheese
  • 8 oz. guanciale or pancetta, diced
  • 2 garlic cloves, minced
  • Olive oil
  • Salt, to taste
  • Black pepper, to taste
  • Chopped fresh parsley, for garnish

Directions

  1. Bring a pot of water to a boil.
  2. Generously salt the water. Pasta water should be as salty as the sea.
  3. Cook the pasta for 8-10 minutes or until al dente.
  4. Reserve about a cup of pasta water and drain the pasta.
  5. Whisk the eggs, parmesan cheese, pecorino and some black pepper in a bowl. Set aside.
  6. Add the diced guanciale or pancetta to a large pan and cook over medium heat until brown.
  7. Add the garlic and continue to cook while stirring until softened and fragrant.
  8. Deglaze the pan with about ¼ of the reserved pasta water. Scrape the crispy bits collected at the bottom.
  9. Add the pasta and toss.
  10. Remove the pan from the heat and immediately toss in the egg and cheese mixture.
  11. Quickly stir to form a sauce. Move fast to prevent curdling.
  12. Add more pasta water as needed to loosen up the sauce.
  13. Season to taste with salt and black pepper.
  14. Finish with a drizzle of olive oil and some chopped parsley.
  15. Serve.

This carbonara is exceptional and every bite is so indulgent. For the best results, be sure to bring your eggs up to room temperature before using. Room temperature eggs meld seamlessly with both kinds of cheese and the starchy pasta water to create a sauce that lightly coats the spaghetti. The bits of pork only make it better. Love Italian food? Then you need to try this Pesto Pasta Salad next.

 

Authentic Italian Carbonara

Print Recipe
Serves: 4-6 Cooking Time: Approx 30 Minutes.

Ingredients

  • 1 lb. dried spaghetti
  • 4 fresh large eggs
  • ½ cup freshly grated parmesan cheese
  • ½ cup freshly grated pecorino-Romano cheese
  • 8 oz. guanciale or pancetta, diced
  • 2 garlic cloves, minced
  • Olive oil
  • Salt, to taste
  • Black pepper, to taste
  • Chopped fresh parsley, for garnish

Instructions

1

Bring a pot of water to a boil.

2

Generously salt the water. Pasta water should be as salty as the sea.

3

Cook the pasta for 8-10 minutes or until al dente.

4

Reserve about a cup of pasta water and drain the pasta.

5

Whisk the eggs, parmesan cheese, pecorino and some black pepper in a bowl. Set aside.

6

Add the diced guanciale or pancetta to a large pan and cook over medium heat until brown.

7

Add the garlic and continue to cook while stirring until softened and fragrant.

8

Deglaze the pan with about ¼ of the reserved pasta water. Scrape the crispy bits collected at the bottom.

9

Add the pasta and toss.

10

Remove the pan from the heat and immediately toss in the egg and cheese mixture.

11

Quickly stir to form a sauce. Move fast to prevent curdling.

12

Add more pasta water as needed to loosen up the sauce.

13

Season to taste with salt and black pepper.

14

Finish with a drizzle of olive oil and some chopped parsley.

15

Serve.

Notes

This carbonara is exceptional and every bite is so indulgent. For the best results, be sure to bring your eggs up to room temperature before using. Room temperature eggs meld seamlessly with both kinds of cheese and the starchy pasta water to create a sauce that lightly coats the spaghetti. The bits of pork only make it better

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