Here's a traditional Italian recipe for Pasta Carbonara:
Ingredients:
200 grams spaghetti or bucatini
100 grams pancetta or guanciale (cured pork jowl), cut into small pieces
2 large eggs
50 grams Pecorino Romano cheese, freshly grated (Parmigiano-Reggiano can be used but Pecorino is traditional)
50 grams Parmesan cheese, freshly grated
Freshly ground black pepper, to taste
Salt, for pasta water
Instructions:
Prepare the Ingredients:
In a bowl, whisk together the eggs, Pecorino Romano, and Parmesan until
well combined. Set aside.
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Reserve about 1 cup of the pasta cooking water before draining.
Cook the Pancetta/Guanciale:
While the pasta is cooking, in a large skillet over medium heat, cook the pancetta or guanciale until it's crispy and golden. If it releases a lot of fat, you might want to drain some of it off, but leave enough to coat the pasta (it adds flavor). Remove the skillet from heat once it's done.
Combine Pasta and Pancetta:
Add the drained, hot pasta directly
into the skillet with the pancetta. Toss to combine, allowing the pasta to soak up some of the fat.
Add the Egg and Cheese Mixture:
Here's the tricky part - you want the eggs to thicken into a sauce without scrambling. To do this, make sure the pan is not too hot (if it's too hot, let it cool a bit). Pour the egg and cheese mixture over the pasta, stirring quickly and continuously to distribute the heat evenly. If the sauce seems too thick or the eggs start to cook too fast, add a bit of the reserved pasta water to thin it out and help the sauce coat the pasta evenly.
Season and Serve:
Season generously with freshly ground black pepper. Taste and adjust seasoning if necessary, but remember, the cheese is salty so additional salt might not be needed.
Serve immediately, offering extra grated cheese at the table if desired.
Tips:
Temperature Control: The key to a creamy Carbonara, not a scrambled egg mess, is to control the temperature of the pan when adding the egg mixture. It should be warm but not hot.
No Cream: Traditional Carbonara does not include cream. The creaminess comes from the emulsion of the egg, cheese, and pasta water.
Cheese: Using Pecorino Romano provides a sharp, salty flavor that's more authentic, but Parmesan can be used or mixed in for a milder taste.
Enjoy your Pasta Carbonara! It's a classic dish that, when done right, is both simple and sublime.
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