Spaghetti Carbonara
My spaghetti carbonara is the perfect date night dish. This Roman classic takes less than 30 minutes to prepare and is so incredibly satisfying. Go make it!
The Secret to Perfect Spaghetti Carbonara
Here is the authentic Roman recipe: a silky-smooth sauce made with eggs and pecorino, and absolutely no cream. But, you know me, I always love to add a fresh twist. I’ve elevated this traditional dish with a zesty lemon gremolata (totally optional).
With just a few ingredients and a matter of minutes, you have everything you need to impress! Go make it!
Why make this recipe?
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Mastering the authentic technique: I’ll show you how to master the true Roman “crema.” By using only the residual heat from the pasta and emulsifying the starchy cooking water with egg yolks and cheese, you achieve an incomparable creaminess that no heavy cream can ever match.
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The gremolata: Traditional carbonara is rich and salty. The addition of lemon and parsley cuts through the fat of the pancetta and balances every bite. It’s the perfect contrast that makes the dish feel much lighter.
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Quick and efficient: This is a restaurant-quality meal that requires very little prep. The time it takes to boil the pasta is exactly the time you need to crisp up the pancetta and whisk your egg mixture.
Tips for a perfect recipe:
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Watch the heat: never mix the eggs and cheese in the skillet while it’s still on the burner. Turn off the heat and move the pan away from the burner before adding the egg mixture. The residual heat from the spaghetti is all you need to melt the cheese and thicken the eggs into a sauce.
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Room temperature eggs: take your eggs out 30 minutes in advance or place them in a bowl of lukewarm (not hot!) water for 5 minutes before starting. This prevents lumps and ensures a smooth sauce.
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Guanciale for the purists: unlike pancetta, which comes from the belly, guanciale (pork cheek) is fattier and has a bolder flavor profile of pepper and herbs. As it renders, the fat becomes translucent, creating a rich and silky emulsion.
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Prioritize the yolks: the secret of Rome’s best restaurants lies in the ratio of egg yolks. This gives the sauce a beautiful golden color and a velvety texture that coats every strand of spaghetti without ever becoming watery.
Bring a large pot of salted water to a boil. Cook the pasta until al dente and reserve 1 cup of the starchy pasta water.
If you want to make the gremolata: in a small bowl, mix the chopped parsley, lemon zest, and salt.
In another bowl, whisk together the 4 egg yolks, the whole egg, and the Pecorino until it forms a thick paste. Set aside.
Cut the pancetta into 1 cm cubes and fry in a small skillet over medium heat for about 3 to 4 minutes, until most of the fat has rendered and the meat is golden brown. Set aside.
Add 2 tbsp (30 ml) of the rendered pork fat into the egg mixture.
Éteindre le feu et retirer la poêle du rond. Égoutter et transférer les pâtes dans la poêle avec la pancetta (ou dans un bol). Verser le mélange d’œufs sur les pâtes. Mélanger vigoureusement en ajoutant l’eau de cuisson petit à petit. La chaleur résiduelle des pâtes va cuire l’œuf doucement pour créer une sauce crémeuse.
Turn off the heat and remove the skillet from the burner. Drain and transfer the pasta into the skillet with the pancetta (or into a large bowl). Pour the egg mixture over the pasta. Toss vigorously while adding the pasta water a little at a time. The residual heat from the pasta will gently cook the eggs to create a creamy sauce.
Bon appetit and enjoy!
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