Authentic Spaghetti Alla Carbonara

 

My mind was blown. Accustomed to the heavy cream sauce of Americanized carbonara, I quickly learned that Italians get quite upset when cream is added to their staple pasta dish, Carbonara.

When I was in Italy, I remember visiting a small cafe for lunch; this was my first time experiencing all that is… authentic Spaghetti Alla Carbonara. Perfectly al dente pasta, intertwined with velvety egg yolks, coupled with bits of crispy pancetta, the subtle heat of freshly ground pepper, and of course, finely grated Parmigiano-Reggiano.

This recipe is just that: no cream, no frills, just simply Authentic Spaghetti Alla Carbonara.

 

Portion: 4 dinner servings

The Ingredients

8 ounces diced pancetta (or guancale, a fattier cut of meat)

4 egg yolks

1 cup finely grated Parmigiano-Reggiano, plus more for garnishing

2 teaspoons coarsely ground pepper

1 lb. spaghetti (or bucatini, a thicker spaghetti)

 

The Steps

Begin cooking pasta. While pasta is boiling, sauté the pancetta in a medium pot for 3-4 minutes until slightly crisp and lightly golden. Turn heat off.

In a medium bowl, combine cheese, coarsely ground pepper, and egg yolks. Whisk 1 1/4 cup pasta water into egg mixture to temper.

Drain pasta. Turn pancetta to low heat, add pasta to the pancetta, and toss.

Remove from heat, and immediately add egg mixture. Toss again.

Plate immediately with more cheese to garnish.

What a game changer!

 

The Steps with Pictures

Begin cooking pasta. While pasta is boiling, sauté the pancetta in a medium pot for 3-4 minutes until slightly crisp and lightly golden. Turn heat off.

In a medium bowl, combine cheese, coarsely ground pepper, and egg yolks. Whisk 1 1/4 cup pasta water into egg mixture to temper.

Drain pasta. Turn pancetta to low heat, add pasta to the pancetta, and toss.

Remove from heat, and immediately add egg mixture. Toss again.

Plate immediately with more cheese to garnish.

What a game changer!

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