This classic Roman dish, with its rich history and simple ingredients, has the power to transport you straight to the cobblestone streets of Italy’s eternal city. Today, we’re diving into the art of creating this beloved pasta dish, just as the Romans do.
Ingredients (Serves 2)
- 200g spaghetti
- 100g guanciale (or pancetta if guanciale is unavailable)
- 2 large eggs
- 50g Pecorino Romano cheese, finely grated
- 50g Parmigiano-Reggiano cheese, finely grated
- Freshly ground black pepper
- Salt for pasta water
Equipment
- Large pot for boiling pasta
- Large frying pan
- Mixing bowl
- Cheese grater
- Tongs
Let’s Cook!
- Bring the water to life: Fill a large pot with water and add a generous pinch of salt. Bring it to a rolling boil. This is where our pasta journey begins!
- Prep the heart of the dish: While the water is heating, cut the guanciale into small cubes. Pro tip: Pop the guanciale in the freezer for 10 minutes before cutting – it’ll be much easier to handle!
- Create the golden base: In a large, cold frying pan, add the guanciale cubes. Turn the heat to medium and slowly render the fat, stirring occasionally. This should take about 7-10 minutes until the guanciale is crispy and golden. Turn off the heat and set aside.
- The pasta plunge: Once your water is boiling, add the spaghetti and cook until al dente, usually about 1 minute less than the package instructions. Reserve 1 cup of pasta water before draining.
- The creamy secret: While the pasta cooks, whisk together the eggs, both cheeses, and a generous amount of freshly ground black pepper in a mixing bowl. This is our velvety carbonara sauce in the making!
- The grand finale: Here’s where the magic happens! Add the hot, drained pasta to the pan with the guanciale. Toss quickly to coat the pasta in the rendered fat. Remove the pan from the heat and pour in the egg and cheese mixture, stirring vigorously. The residual heat will cook the eggs, creating a creamy sauce. If it’s too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Serve and savor: Divide the pasta between two warmed plates. Finish with an extra sprinkle of grated cheese and a twist of black pepper.
Tips from a Carbonara Enthusiast
- Never skip the pepper! It’s not just a garnish; it’s an essential flavor component that gives the dish its name “carbonara” (meaning coal-like, referring to the specks of black pepper).
- Resist the urge to add cream. Authentic carbonara gets its creaminess from the emulsion of eggs, cheese, and pasta water.
- Work quickly when adding the egg mixture to prevent scrambling. The goal is a smooth, silky sauce that clings to each strand of pasta.
Mangia!
Serve your Spaghetti Carbonara immediately, perhaps with a crisp green salad on the side and a glass of chilled white wine. As you take your first bite, close your eyes and let the flavors transport you to a quaint trattoria in Rome. Buon appetito!
