Спагети Карбонара, вдигнати с клещи от черна тиган. На пастата има видими парченца панчета, настърган пармезан и ръсени ситно нарязани зеленини. Тя е вкусно украсена и поднесена, със забележими пари на сирене, които се стичат надолу, докато клещите я държат въздуха. Фонът е размазан, което подсилва фокуса върху ястието.

Spaghetti Carbonara

5.7k

Cuisine: Italian

Authentic Italian recipe for spaghetti carbonara with guanciale and pecorino.

Difficulty

medium

Time

30 min

Cost

moderate

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Steps

Boil

Put a pot of salted water on the stove and boil the spaghetti.

Cut

Trim the rind off the guanciale and cut it into strips about 1 cm thick.

Fry

Place the guanciale in a non-stick pan and fry for 15 minutes over medium heat.

Prepare

Meanwhile, cook the spaghetti and prepare a mixture of egg yolks, pecorino, and black pepper.

Drain the spaghetti

Drain the spaghetti and add it to the guanciale in the pan.

Add

Turn off the heat and add the egg and pecorino mixture, stirring quickly.

Serve

If needed, add a little pasta cooking water for a creamier sauce and serve with the remaining pecorino and black pepper.

Helpful Questions

Can we use another type of cheese instead of Pecorino Romano?

Yes, you can substitute Pecorino Romano with grated Parmesan cheese or make a combination of both cheeses.

What other type of pasta can be used to make carbonara?

In addition to spaghetti, you can use rigatoni. Spaghetti number 5 or spaghettoni are also good alternatives.

How can I make carbonara creamy without adding cream?

To make carbonara creamier, you can add a little pasta cooking water or use a combination of whole eggs and egg yolks.

Can we store spaghetti carbonara for later consumption?

It is not recommended to store spaghetti carbonara; it is best consumed immediately after preparation.

Author's Tips

The delicious Carbonara was created in 1944 in Rome. This popular recipe combines several ingredients for a quick and easy preparation of tasty spaghetti.

Tips

Use fresh eggs and quality Pecorino Romano for the best flavor.
Always add the pasta cooking water gradually to control the creaminess of the sauce.
When adding the eggs, work quickly with the sauce to avoid scrambling them.
Season with black pepper just before serving for a fresh aroma.

Variations

Substitute spaghetti with rigatoni or another type of pasta for a different taste.
Instead of guanciale, you can use bacon, adding butter or olive oil for more flavor.
Mix Pecorino Romano with parmesan for a milder taste.
Use whole eggs for a creamier texture.
For variety, you can add vegetables like zucchini or artichokes.

Interesting facts about the ingredients

Guanciale is a traditional Italian product made from pork cheeks, which gives Carbonara spaghetti its unique flavor.
Pecorino Romano is one of the oldest types of cheese, originating from Ancient Rome and widely used in Italian cuisine.
Black pepper is one of the oldest and most widely used spices in the world, known for its antioxidant properties.
Spaghetti was popularized outside of Italy in the 20th century, although it has ancient roots in Italian cooking.
Eggs serve not only as a source of flavor but also as a binding element that gives creaminess to the dish.

Serve the Carbonara spaghetti immediately for the best flavor. Endless variations of the recipe are possible according to your taste.

spaghetti carbonara Italian cuisine guanciale pecorino eggs

Nutrition Facts

4 Servings

One serving 200g

Amounts per serving

Calories

550

Fat 22g

Carbs 65g

Fiber 3g

Sugars 3g

Protein 25g

Малина Георгиева