Carbonara is one of the most luxurious Italian pasta dishes, and this recipe lets you make it at home quickly and easily.
This creamy Italian pasta dish is what dreams are made of, but many home cooks do not even attempt to make it in their kitchens. I often wondered why that was, as I had never tried to prepare carbonara. You would think pasta in a creamy sauce with smoked ham would be easy. However, the sauce has no cream, and the recipe calls for something named guanciale. Plus, there are uncooked eggs to incorporate into the pasta, which can seem concerning.
Push aside your fears because making a delicious bowl of carbonara is easier than you think. Everything comes together in minutes, allowing you to put a soul-soothing bowl of pasta on the table in less time than you can place a to-go order.
Why You Should Make Carbonara at Home
Busy moms know that making dinner in the shortest time possible means more time spent with your family. You can put a tasty bowl of carbonara on the table in less than 20 minutes.
I remember the first time I had a bowl of spaghetti carbonara at a restaurant. It was a quaint little place with dripping wax candles on the table. They brought a loaf of crusty bread and some olive oil to the table, followed by those delicate strands of pasta dripping with the creamy egg sauce. Every bite was sheer bliss. Today, I make this dish at home using whatever gluten-free pasta I have. This recipe is virtually foolproof in its simplicity. You don’t need to wait for a special occasion to treat yourself to the delectable flavors of pasta carbonara.
How to Prepare Eggs for Carbonara
Do not be tempted by recipes that call for cream in your carbonara sauce. That is not authentic carbonara; you would be doing your meal a disservice. There is nothing like the mouthfeel you get from the richness of pasta strands coated in this dish’s egg and cheese mixture. Once you prepare carbonara the first time and see how easy it is, you will turn to this recipe time and again.
The secret to making carbonara is in the preparation of the eggs. You want to whisk the eggs, cheese, and pepper well in a large bowl. You will add the pasta to this bowl, not vice versa. If you add the egg mixture to the hot pot of drained pasta, you wind up with scrambled eggs, so please prepare the eggs in a bowl large enough to accommodate your pasta.
When you add your drained pasta to the eggs, toss it quickly to coat all the pasta strands. Add your reserved pasta water a little at a time to create the creamy sauce. The eggs “cook” as they coat the hot pasta strands. Make sure to have your eggs ready before the pasta finishes, and do not rinse the pasta.
One last thing – make sure to grate your own Parmesan cheese. Do not use pre-grated cheese; it doesn’t melt as you need it to in this sauce. You can use Parmigiano Reggiano, pecorino romano, or a combination of the two. Freshly grated Parmesan will also work if you cannot get Parmigiano Reggiano.
How to Make Ahead and Store
Italian cuisine often lends itself to making a dish ahead, especially meals like meatballs and spaghetti, lasagna and eggplant Parmesan. However, carbonara is a dish you want to eat immediately after preparation. If possible, serve it in warm bowls to prolong the dish’s creaminess. It is best to make only the amount of carbonara that you will eat right away. If you have leftovers, they can be stored in the fridge in airtight containers for up to 3 days and reheated in a saucepot with 2 – 3 tablespoons of water. Stir continuously while reheating. Carbonara does not freeze well.
Serving Suggestions
Some crusty Italian bread and a vegetable or two on the side is all you need. I recommend Roasted Asparagus and Carrots, as you get two vegetables for the price of one in the dish. Another great duo is Roasted Asparagus and Mushrooms. The richness of this pasta calls for a lighter dessert, something not too heavy. These Italian Pine Nut Cookies are the perfect ending to a delightful meal.
Carbonara
Ingredients
- 8 ounces spaghetti
- 4 ounces guanciale diced
- 2 large eggs
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon black pepper
- Salt for pasta water
Instructions
- Bring a large pot of water to a boil. Add a pinch of salt and the spaghetti. Cook until al dente, about 8 minutes.
- While the pasta cooks, heat a skillet over medium heat. Add the diced guanciale and cook until crispy, about 5 minutes. Remove from heat.
- In a mixing bowl, whisk together the eggs, Parmesan cheese, and black pepper.
- Drain the pasta, reserving 1/2 cup of the pasta water. Add the hot pasta to the bowl with the egg mixture.
- Quickly toss the pasta with the egg mixture, adding a little reserved pasta water if needed to create a creamy sauce.
- Add the crispy guanciale and toss everything together.
- Serve immediately, garnished with additional Parmesan if desired.
Leave a Comment