Pasta Carbonara is an authentic Italian dish consisting of pasta, eggs, hard cheese and black pepper.
The dish originated in Rome. The authentic dish uses guanciale, which is cured hog cheeks and Pecorino Romano cheese. Obviously, I have substituted bacon for the guanciale, but if you can find it use it. Pecorino Romano is sharper than Parmesan, but they are pretty interchangeable. Finally, the original dish does not use garlic. However, I love garlic and it is wonderful with bacon.
So, I guess that I am not giving you an authentic Italian dish, but an Italian dish with American leanings. It’s me, I am the Italian dish with American leanings.
Read through the entire recipe. The final steps must be done while the pasta is still hot enough to cook the eggs.
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| Pasta Carbonara |
Servings: 4-6
Time: Prep Time 10 mins: Cook Time 20 mins, Dinner in 40 minutes
Hardware: A large pot, measuring spoons and cups, a cutting board and a knife, a large skillet, a small bowl, a very large ceramic or glass bowl, a large metal tablespoon, a whisk, tongs
Ingredients
- 1/2-pound thick cut bacon
- 2 garlic cloves
- 5 egg yolks
- ¾ cup grated Pecorino cheese, more for serving
- 16 ounces spaghetti
- Salt
- Fresh ground black pepper
- 2 teaspoons of fresh chopped parsley (optional.
- Put a large pot of salted water on to boil
- Dice the bacon and mince the garlic, set aside. If you are using parsley, chop it now.
- Put the yolks into the small bowl and whisk vigorously, set aside
- While the water is coming to a boil, heat the skillet over medium and slowly cook the bacon until it is crispy. Add the garlic and cook until it is fragrant, for a minute or two. Remove from the heat and place the bacon, garlic, and a good deal of the bacon fat (two tablespoons) into the large bowl.
- The water should be boiling now. Add
the pasta and cook according to the package directions.
- When the pasta has only a minute or two left to boil, begin to rapidly whisk the egg yolks. SLOWLY, add a tablespoon of the boiling pasta water, but never stop moving the whisk. Add another tablespoon of boiling water, whisking the entire time. Do this until you have added 4 tablespoons of boiling water to the yolks. You are tempering the eggs. This way, you won’t get scrambled eggs as you finish the recipe.
- Working quickly, when the pasta is al dente, use the tongs to add it to the bacon. It is okay if you get a little water in the mix.
- Add the egg yolks and cheese and toss the pasta using the tongs. The hot pasta will cook the tempered eggs. If you want a little more sauce, add pasta water, a tablespoon at the time, until you are happy. If you are using parsley toss it in now. Add salt and fresh ground pepper to taste. Serve right away
