Spaghetti Carbonara - Recipe Diaries (2024)

FAQs

What is the golden rule of cooking a carbonara? ›

The golden rule to silky carbonara is to whisk your egg whites so that they're completely incorporated with the egg yolks. This will create a smooth, velvety sauce. As like any pasta dish, including carbonara, cook the pasta perfectly al dente so that it's soft but still firm, with some bite.

What not to put in Spaghetti Carbonara? Don't put garlic, cream, milk or butter. It is not needed. It is fine if you want to make a dish with those ingredients, but if you want to learn how to make this dish correctly, use only pecorino, eggs/egg yolks, black pepper, guanciale, and pasta water.

Seriouseats has written about this in the past, preferring a 3:1 ratio. With so few ingredients, and the eggs receiving such minimal cooking, ultra fresh eggs will give the best flavor. Seek pecorino. The sheepy sharpness of pecorino is what cuts through the egg fat.

Equally important is that the fat that melts out of the guanciale is required to thicken the carbonara sauce to make it creamy. Basically, what happens is that when the fat from the guanciale and in the egg yolks is mixed with starchy pasta cooking water, it thickens.

Using a large mixing bowl and setting it over the boiling pasta water to create a makeshift double boiler helps prevent you from accidentally scrambling the eggs.

What distinguishes carbonara from other pasta dishes is its technique of combining eggs, hard cheese, cured pork, and black pepper into a rich, silky sauce. This recipe calls for raw eggs that are gently cooked by the hot sauce. If you prefer, you can use pasteurized eggs instead.

Should carbonara have cream? Typically carbonara sauce is only made of eggs, bacon, parmesan, olive oil, seasoning, and sometimes, vegetables. As for cream, Italians will tell you that is a big no no.

Must-have ingredients

that there are only five ingredients: pasta, pork cheek, eggs, cheese and pepper. That's it. A real carbonara does not contain onion, garlic, or cream.

Traditional Carbonara is a pasta sauce that gets its famously smooth, silky texture from the special way eggs (with extra egg yolks added) are cooked in the hot pasta itself. There is also the addition of hard Italian cheeses like Pecorino Romano or Parmigiano-Reggiano that add to the smoothness.

Guanciale is the most commonly used meat for the dish in Italy, but pancetta and pancetta affumicata are also used and, in English-speaking countries, bacon is often used as a substitute. The usual cheese is pecorino romano; occasionally Parmesan, Grana Padano, or a combination of hard cheeses are used.

What is the difference between American and Italian carbonara? ›

The Italian version doesn't use cream or ham. It is made with pancetta (pork belly meat that is salt cured, also referred to as Italian bacon), Parmigiano Reggiano or pecorino romano cheese, eggs, and black pepper—called the basics. The pork is fried in fat, usually olive oil.

Pecorino Romano: This aged sheep's cheese is always traditionally used in the Roman pastas, and its salty, grassy, earthy flavor is absolutely delicious in carbonara. That said, if Pecorino is unavailable at your local grocery store, you can use Parmesan as a non-traditional substitute.

To cook for more, simply add 150g pasta, one egg yolk, 100g guanciale, and 100g cheese per person. Make sure you increase the amount of water and salt, according to the following ratio (100g pasta = 1 litre water + 1 teaspoon salt). Creamy cheesy sauce. Yum!

The trick to silky carbonara is to whisk your egg whites so that they're completely incorporated with the egg yolks. This will create a smooth, velvety sauce.

Now the the trickiest step is adding the egg and cheese mixture to the pasta to create the famous carbonara sauce. I personally find it works best if I add the beaten eggs while the pasta is taken off the burner. This way you get gentle heat that will cook the egg but not curdle it.

Spaghetti alla carbonara is a traditional Italian dish, appreciated and prepared worldwide. In summary, this recipe includes the combination of pasta with cured pork, grated cheese, black pepper and beaten raw eggs (Hosking, 2007).