Recipe 1. Carbonara
Creamy Carbonara
This creamy, cheesy pasta dish is so rich and satisfying, and I’m going to show you the trick to making it extra creamy. Let’s get started!
Ingredients for Creamy Carbonara (Serves 4)
400g spaghetti (or any pasta you prefer)
150g guanciale (or pancetta if guanciale is hard to find)
2 large eggs
50g Pecorino Romano cheese (freshly grated)
50g Parmesan cheese (freshly grated)
2 garlic cloves (crushed)
Fresh black pepper (to taste)
1 tbsp olive oil
Cream
Salt (for the pasta water)
Step-by-Step Directions
Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Cook the spaghetti according to the package instructions, making sure it’s al dente .
Prepare the Guanciale:
While the pasta cooks, heat 1 tbsp of olive oil in a pan over medium heat. Add the guanciale (or pancetta) and cook until it's crispy and golden brown, around 5-7 minutes. Don’t rush this step, the fat renders out and gives a lovely depth of flavor to the sauce.
Egg and Cheese Mixture:
In a bowl, whisk together the eggs, Pecorino Romano, Parmesan cheese and cream. Add a generous amount of freshly cracked black pepper. This mixture will create the creamy base for your carbonara.
Combine Pasta and Guanciale:
Once the pasta is cooked, reserve about a cup of the pasta cooking water, then drain the pasta. Add the hot pasta directly to the pan with the guanciale. Toss it all together to coat the pasta in the rendered fat.
Make the Creamy Sauce:
Here’s the magic! Remove the pan from the heat and quickly pour in the egg and cheese mixture, tossing vigorously to create a silky, creamy sauce. The heat from the pasta will cook the eggs just enough to form that luscious texture without scrambling them.
Serve:
Plate your carbonara and sprinkle a little more grated cheese and black pepper on top.
Serving Suggestions:
Serve with a simple green salad and garlic bread on the side for a perfect Italian meal.
Serving Quantity: This recipe serves 4 people.
Countries That Harvest the Ingredients:
Pasta – Italy
Guanciale – Italy
Cheeses (Pecorino Romano, Parmesan) – Italy.
Eggs – Japan
Garlic − Japan
Olive oil – Italy
Materials Needed:
Large pot for pasta
Pan for cooking guanciale
Mixing bowl and whisk ( Chopsticks if needed to cook )
Tongs or pasta server for tossing
The instructions in your recipe are crystal clear, despite the level of complexity, and it's beautifully formatted. I like the way you're so explicit in all the steps, not assuming too much about the previous cooking experience of the chef who will attempt this recipe. There's a lot of subtlety and nuance in the recipe, especially in the "Make the Creamy Sauce" step.
ReplyDeleteNote that there are vegan versions of carbonara and I've tried some of them. One of them that's quite decent can be found at: https://www.seriouseats.com/vegan-carbonara-pasta-recipe . As the author of the recipe notes, though, it's really only possible to capture the spirit of the dish rather than replicate its taste and texture faithfully. The vegan recipe showed a tremendous amount of creativity to replicate specific aspects of the dish. For example, the Pecorino Romano, which has a distinctively sharp flavor, is simulated using sauerkraut, which has a similar "lactic tang."
I'm leaving this message on the behalf of Kanngyoku who had trouble posting: "The recipe is so clear and easy to find what i need. There's a lot of ingredient that i've never heard of so it will be fun if i start with finding them in grocery store."
ReplyDeleteThis carbonara recipe looks amazing! I love how well-written and easy to follow the instructions are. The step-by-step breakdown makes it super simple to recreate, even for those who might be new to cooking. The recipe is well-formatted, with clear headings and helpful tips that ensure nothing gets missed. The section on choosing the right pasta and achieving that creamy texture without using cream is especially appreciated.
ReplyDeleteThe ingredients list is straightforward and doesn’t call for anything too hard to find, which makes it really accessible. The tip about cooking the pancetta until it’s crisp is a great one—it really brings out the flavor. The balance of eggs, cheese, and pancetta sounds perfect, and I’m sure the dish would turn out rich and comforting without feeling too heavy.
This recipe definitely seems like one to try, and I’m excited to give it a go soon. Thanks for sharing such a delicious, easy-to-follow recipe!