Carbonara
Spaghetti carbonara is one of the great classics of Italian cuisine which no-one could live without. A nice plate of spaghetti carbonara is always satisfying and puts you in a good mood! Carbonara was invented as a dish for the charcoal burners who used to bring to work with them, in their knapsacks, simple ingredients with which to make their lunch; the recipe would be an evolution of a Lazio dish involving cheese and pepper, which later became cheese and eggs. According to another version, the recipe was born during the Liberation in WWII, when American soldiers stationed in Italy had with them supplies of bacon and eggs and would ask the innkeepers of the lodgings were they stayed to cook them some pasta with these ingredients. Whatever the true story, it is clear that carbonara is all-Italian and very tasty! Let's try it in this version from our chef: it’s not the original but is just as lovely!
Ingredients
* approximate values per serving
Preparation
For this tasty recipe you should use pork jowl - ‘guanciale’ - but since it is rather difficult to find you can replace it with pancetta. Cut the pancetta into strips and sauté them over low heat to melt the fat. Separately, add 2 egg yolks plus two whole eggs to a bowl and beat lightly before adding the grated pecorino cheese. Continue to beat with a fork to mix the ingredients well. This type of sauce is particularly well-suited to spaghetti: after it is cooked al dente, drain and, while still hot, transfer to the pan where you browned the bacon, then pour over the eggs and cheese mixture, stir quickly, keeping the pan on the flame so that it remains hot. Before serving, grind over plenty of black pepper. This recipe has several variations; we propose two. If you enjoy stronger flavours you can fry a clove of garlic with a tablespoon of oil before adding the bacon; if you prefer a milder sauce, add 2 tablespoons of cream to the eggs and you'll get a much creamier sauce.
Step by step
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Separate 2 eggs and discard the whites
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Combine the egg yolks with the grated cheese and add a little cream
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Add a dash of white wine which will help to avoid the egg curdling when in the pan
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Grind plenty of black pepper
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Cut the pancetta or pork jowl into strips
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Fry the pancetta in a frying pan until crispy
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Mix the cooked pasta with the pancetta in the frying pan
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Add the egg and cheese mixture to the pan off the heat. Serve quickly so as to avoid the formation of ‘scrambled egg’ which might result from excessive cooking
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Here is the pasta carbonara based on a recipe from our chef
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Additional information
Pasta alla Carbonara with smoked bacon
One of the most popular variations of Pasta alla Carbonara is certainly the one made with smoked bacon, an ingredient that is more easily available than guanciale. This substitution does not compromise the final result; on the contrary, it adds a smoky flavor that pairs perfectly with the creaminess of the eggs and the spicy pecorino. To prepare this version, simply follow the traditional recipe, replacing the guanciale with bacon cut into strips. Cooking over low heat allows the fat to melt, creating a rich and flavorful sauce. This variation is ideal for those who want to enjoy a classic dish of Italian cuisine without having to search for particularly difficult-to-find ingredients.
Pasta alla Carbonara without cream
Pasta alla Carbonara without cream is a preparation that enhances the simplicity of the ingredients without the addition of cream, an element that is not part of the traditional recipe. In this variant, the dish maintains its authenticity, as the sauce is made exclusively with egg yolks, spicy pecorino, and pepper. The creaminess comes from the combination of eggs and cheese, which, when mixed with hot pasta, create a perfect emulsion. This version is particularly appreciated by those who want a light dish rich in flavor while keeping the values of Italian cuisine intact. Pasta alla Carbonara without cream is an extraordinary way to enjoy tradition without compromises.
Light Pasta alla Carbonara without added fats
For those who want a lighter Pasta alla Carbonara, it can be prepared without added fats, replacing the guanciale or bacon with a mix of vegetables, such as zucchini or artichokes, which bring freshness and flavor. Using only eggs and pecorino, a light cream is obtained that envelops the pasta without weighing it down. Additionally, one can opt for whole grain or legume pasta for a more balanced nutritional intake. This light version of Pasta alla Carbonara is perfect for those following a careful diet but who do not want to give up the pleasure of a traditional Italian dish. It is an ideal solution for a quick and healthy dinner, to be enjoyed without guilt.
Nutritional benefits of Pasta alla Carbonara and calories
Pasta alla Carbonara, while being a rich dish, also offers some nutritional benefits thanks to the ingredients used. Eggs are an excellent source of high-quality protein, vitamins, and minerals, while spicy pecorino provides calcium and phosphorus. Guanciale or bacon, although fatty, add flavor and contribute to the caloric intake of the dish. On average, a serving of Pasta alla Carbonara contains about 600-700 calories, depending on the quantities used. It is important to consume this dish in moderation, integrating it into a balanced diet rich in fruits and vegetables to maintain a healthy and active lifestyle.
Can Pasta alla Carbonara be frozen?
Freezing Pasta alla Carbonara is not recommended, as the texture of the eggs and cheese may change during the thawing process. Eggs tend to become grainy, and the cream loses its creaminess. If you wish to prepare it in advance, it is better to cook the pasta and store it in the refrigerator for up to two days, adding the sauce only at the time of serving. This way, the freshness of the dish is maintained, and the quality of the ingredients is not compromised. For optimal storage, it is advisable to prepare only the necessary amount for each meal, ensuring a consistently top-notch culinary experience.