Authentic Italian Carbonara: Classic Recipe with Eggs, Pancetta, Parmesan

Introduction

Italian carbonara is a classic pasta dish that originated in Rome. It is known for its creamy sauce made from eggs, pancetta (Italian bacon), and Parmesan cheese. This recipe is a traditional version that will transport you to the streets of Italy with every bite.

Ingredients

• 8 ounces of spaghetti
• 4 ounces of pancetta, diced
• 2 cloves of garlic, minced
• 2 large eggs
• 1/2 cup of grated Parmesan cheese
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, cook the pancetta over medium heat until crispy. Add the minced garlic and cook for another minute.
3. In a mixing bowl, whisk together the eggs, Parmesan cheese, salt, and black pepper.
4. Add the cooked spaghetti to the skillet with the pancetta and garlic. Remove from heat and immediately pour in the egg mixture, tossing continuously to coat the pasta evenly.
5. The heat from the pasta will cook the eggs and create a creamy sauce. If the sauce appears too thick, add a splash of pasta cooking water to loosen it up.
6. Serve the carbonara immediately, garnished with fresh parsley and an extra sprinkle of Parmesan cheese.

Tips and Variations

• If you cannot find pancetta, you can use bacon as a substitute.
• Feel free to experiment with different types of cheese, such as Pecorino Romano or Asiago, in place of Parmesan.
• To prevent the eggs from scrambling in the sauce, make sure to remove the skillet from heat before adding the egg mixture.
• While fresh pasta is traditionally used in carbonara, you can also use dried pasta if that's what you have on hand.

Conclusion

With its rich and creamy sauce, authentic Italian carbonara is a beloved dish worldwide. This recipe captures the essence of traditional carbonara and is sure to impress your family and friends. Buon appetito!

F.A.Q.S.

1. Can I use bacon instead of pancetta?

Yes, you can use bacon as a substitute for pancetta in this recipe. However, keep in mind that the flavor and texture may vary slightly.

2. Can I substitute Parmesan cheese with another type of cheese?

Absolutely! While Parmesan cheese is the classic choice for carbonara, you can experiment with other hard cheeses like Pecorino Romano or Asiago.

3. How do I prevent the eggs from scrambling in the sauce?

To prevent the eggs from scrambling, make sure to remove the skillet from heat before adding the egg mixture. The residual heat from the pasta will cook the eggs slowly, creating a creamy sauce.

4. Is it necessary to use fresh pasta for this recipe?

While fresh pasta is traditionally used in carbonara, you can also use dried pasta if that's what you have on hand. Just make sure to cook it al dente according to the package instructions.