Pasta Carbonara: Indulge in a Classic (VIDEO)

This is a classic pasta carbonara recipe made the traditional Italian way, without a single drop of cream, yogurt, creme fraiche, etc... It solely relies on the proper way of using egg and cheese to make a luscious, creamy carbonara sauce.

Simple, quick, full of flavor, with only few ingredients so you can deliver the meal to your table in less than half an hour. You can feel feel free to invite an Italian grandma for a meal... without any doubt, this is a true Italian way of cooking.

https://youtu.be/F4e-99d03B0

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Please Do Not Use Cream

Outside of the region where this dish was born, a lot of recipes, I call them a “cheat Carbonara sauce” because they add cream into carbonara sauce, for various reasons. I see cream and butter are the most powerful weapon in a restaurant world. Chefs love to enrich the flavor without hesitating to deal with an egg mess. If you don’t use the proper way to introduce egg into a hot liquid, you can end up with a bowl of scrambled eggs and dried spaghetti sitting on top.

I am always respecting the region and having the classic way is my goal here is not exception.

What do I need to Make Pasta Carbonara?

Guanciale – This is a key ingredient in carbonara, and is a cured fatty pork that is similar to the very familiar to us bacon and pancetta. But unlike pancetta... Pancetta that comes from the pork belly, guanciale comes from a cheek. And it adds flavor into the dish and the fat makes the sauce creamy when mixed with the egg and starchy pasta cooking water.

Pecorino Romano - This Italian cheese, made from sheep’s milk, is sharp, salty, and adds a rich, distinctive flavor to this sauce. Pecorino Romano's saltiness and crumbly texture contrast beautifully with the creamy sauce formed by eggs, making it a staple in authentic carbonara recipes.

Whole eggs – The egg combined with the guanciale fat is what makes the stunning creamy carbonara sauce that the world is obsessed with. There’s no need for cream for a creamy sauce! See section above for why. Use best quality eggs if you can with a high content of the egg yolk.

Spaghetti – While you can use any long pasta, the most common type used is spaghetti. Fresh or Dry is up to you. Check out this recipe for fresh pasta.

Pepper – Freshly ground black pepper is the key here.

No salt in sauce – The pasta cooking water is salted so it flavors the spaghetti as it cooks. And the carbonara sauce gets salt from the cured meats and cheese.

Garlic, optional – While not strictly traditional, garlic is a popular addition and it does add extra flavor into it. Use one clove (no need to chop, just cut in half to release the fragrance) in your pan with cured meats, later feel free to fish it out.

Olive oil - Extra Virgin olive oil, good quality is the key, I have been using this one for more than 10 years and have never been disappointed. It's just for a garnish, really no need for it, but I love pretty food, and olive oil is a beautiful finishing for any Italian dish.

Substitutions that Are Acceptable

However, if Guanciale is not available, use any a pork-based deli meat.

Such as: Ham from the hind leg of the pig, Prosciutto which refers to dry-cured ham.

But in the video I used a combination of Capicola and Uncured Bacon to bring more of that well needed pork fat in this dish.

What is Capicola?

Capicola, also known as coppa or capocollo, is a traditional Italian cured meat made from the muscle running from the neck to the fourth or fifth rib of the pork shoulder. It's seasoned with spices such whole black pepper, paprika, and sometimes garlic, then cured and air-dried. Capicola is known for its tender, marbled texture and robust flavor, combining a balance of lean and fatty meat. It’s commonly sliced thin and enjoyed on charcuterie boards, in sandwiches, or as a pizza topping.

Also, the other big part for carbonara sauce is a cheese, and traditionally used is Pecorino Romano.

However, if you don't have on hand, or you not a big on sheep cheese, feel free to sub with a good quality Parmesan (Parmigiano-Reggiano) – this what I used in the video.

Or Asiago – cheese can vary in flavor depending on how long it’s aged, but aged Asiago has a similar sharpness and can be grated like Pecorino Romano. Use a small amount, as it can be quite strong.

Try More Pasta Dishes

Super Green Spaghetti with Goat Cheese

Squid Ink Fresh Pasta with Simple Seafood Sauce

Homemade Pasta with Inna's Creamy Sauce

Ley's do it..

Prep time: 5 minutes

Making time: 20 minutes

Total time: 25 minutes

Author: Inna of innichkachef.com 

Serves: 4-6 portions

Ingredients

100 gram capocollo (or other dried cured meat, see note above)

100 gram uncured bacon

1 clove garlic (cut in half)

453 gram (1 lb. ) dried spaghetti

100 grams Pecorino Romano or Parmesan (please grind yourself)

4 extra large eggs

Salt (to season water for the spaghetti)

1-2 teaspoons freshly ground black pepper

2-4 tablespoons extra virgin olive oil (optional for finishing)

Directions

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• In a large skillet over medium heat, cook the capocollo and bacon, until crispy, about 4-5 minutes. Add garlic in the last minute if desired. Remove from heat.

• In a mixing bowl, whisk the eggs and grated cheese together until smooth. Set aside. When whisking eggs, add tiny pinch of salt, its helps to break the egg whites and bind everything much easier.

• Boil salted water in a pot and cook the pasta until it’s al dente. Reserve 1 cup of pasta water, then drain. Or use kitchen tongs to drag pasta from a boiling pot into the pan with fried cured meats.

• Add the hot, drained pasta to the skillet with cured meats. Toss to coat the pasta in the rendered fat.

• Slowly add the egg-cheese mixture, tossing the pasta quickly to coat it without cooking the eggs into a scramble.

• Add a little reserved pasta water if needed to reach a creamy consistency.

• Season with black pepper to taste. The cheese and pancetta should add enough salt.

• Plate the pasta immediately and sprinkle with extra cheese and pepper if desired.

  ENJOY a creamy, authentic carbonara! Serve with a glass of white wine.