Pasta Carbonara
Pasta dish made with eggs, hard cheese, cured guanciale, and black pepper.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Pasta Carbonara is a relatively modern Roman dish, with its origins debated but generally believed to have emerged in the mid-20th century. Theories range from it being a modified version of 'pasta alla gricia' or influenced by American soldiers stationed in Italy during World War II, who may have requested a dish incorporating bacon and eggs.
Carbonara is a staple of Roman cuisine and has become an internationally recognized and beloved pasta dish. It represents a simple yet satisfying expression of Italian culinary tradition.
Regional Variation
While the classic recipe remains relatively consistent, regional variations exist. The most debated is the use of pancetta versus guanciale (cured pork cheek). Guanciale is considered the more traditional and authentic choice, offering a richer, more pronounced flavor.
No Cream!
Authentic carbonara does NOT contain cream. The creaminess comes solely from the emulsification of the egg yolks, starchy pasta water, and cheese. Adding cream is considered a deviation from the traditional recipe.
Pasta Shape
While spaghetti is most commonly used, other pasta shapes like rigatoni or bucatini can also be used effectively to capture the rich sauce.
Carbonara offers a rich and savory profile built around the interplay of creamy egg yolks, salty cured pork, sharp cheese, and pungent black pepper.
The dominant flavors are the richness of the egg yolk, which creates a silky and luxurious sauce. This is balanced by the saltiness and savory depth provided by the guanciale or pancetta. The Pecorino Romano cheese adds a sharp, salty, and umami element, while freshly ground black pepper contributes a subtle heat and aromatic complexity.
Temperature Control
The most crucial tip is to control the heat. Ensure the pasta is drained and slightly cooled before adding the egg mixture. The residual heat from the pasta will gently cook the eggs without scrambling them. Work quickly and toss vigorously to emulsify the sauce.
Pasta Water is Key
Reserve plenty of starchy pasta water. This liquid gold is essential for creating a smooth and creamy sauce. Add small amounts of pasta water as needed to adjust the consistency.
Fresh Ingredients Matter
Use the freshest eggs possible. The quality of the eggs will directly impact the richness and flavor of the sauce. Freshly grated Pecorino Romano and freshly ground black pepper are also crucial for maximizing the dish's flavor profile.
Salt with Caution
Both the pancetta/guanciale and Pecorino Romano are salty ingredients. Taste the dish before adding any additional salt.
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