What Is Spaghetti Carbonara, Really?

Pasta Carbonara stands as one of the quintessential dishes of Rome, alongside other classics like cacio e pepe, amatriciana, and gricia. Its origins are steeped in mystery and lore, with several intriguing theories suggesting its genesis:

• Some believe it was crafted by Italian charcoal workers (carbonari) who made the dish using their shovels over open flames.

• Another theory posits that the dish’s name derives from the pepper used, which resembles coal dust (“carbone” in Italian), symbolizing its connection to the charcoal workers.

• A popular post-war theory suggests an amalgamation of culinary cultures, where American soldiers in Italy combined their bacon and egg rations with traditional Italian pasta, giving birth to carbonara.

What sets carbonara apart is its unique method of melding eggs, hard cheese (typically Pecorino Romano), cured pork (guanciale being the authentic choice), and a generous amount of black pepper to create a creamy, indulgent sauce without using cream.

In the traditional recipe, raw eggs are tempered by the heat of the freshly cooked pasta, coalescing into a smooth sauce that clings to every strand. For those cautious about raw eggs, opting for pasteurized eggs is a recommended alternative, ensuring the dish retains its creamy texture while addressing food safety concerns.

Trick for Creamy Carbonara

Creating the perfect creamy Carbonara can sometimes seem like a culinary feat, given its reliance on the delicate balance of heat to avoid scrambling the eggs while achieving that silky, rich sauce. However, I’ve honed a trick over time that consistently yields a beautifully creamy Carbonara without fail. The secret lies not just in the ingredients but in the technique.

Reserve Pasta Water: Before draining your cooked spaghetti (or whichever pasta you prefer), reserve a cup of the pasta cooking water. This starchy water is key to creating a smooth, emulsified sauce that clings to your pasta instead of becoming greasy or separating.

Temper the Eggs: Beat your eggs in a mixing bowl with the grated Pecorino Romano (or a mix of Pecorino and Parmesan for a slightly less sharp flavor) and plenty of freshly ground black pepper. Here’s where the trick comes in: Slowly whisk about a quarter cup of the hot pasta water into your egg mixture before adding it to the pasta. This step gently heats the eggs, helping prevent them from scrambling when they come into contact with the hot pasta.

Combine with Pasta Off the Heat: After you’ve drained your pasta, return it to the pot (off the heat) and quickly pour in your tempered egg mixture, stirring vigorously. The residual heat from the pasta cooks the egg, melting the cheese and creating a rich, creamy sauce that perfectly coats each strand. If the sauce seems too thick, add more pasta water, a tablespoon at a time, until you reach your desired consistency.

Add the Cured Pork Last: If you’re using guanciale or pancetta, it should be cooked until just crispy and added to the pasta after you’ve mixed in the egg and cheese mixture. This ensures that its flavor remains potent and that its texture adds a pleasant contrast to the creamy pasta.

Why This Works: This technique works because it controls the temperature that the eggs are exposed to, minimizing the risk of scrambling. The starch in the reserved pasta water emulsifies with the fats from the eggs and cheese, creating a sauce that’s creamy, not clotted, and perfectly coats the pasta.

Using these steps, you can achieve a Carbonara that’s luxurious and velvety, a true homage to the Roman classic. This trick has transformed my Carbonara game, and I’m confident it will elevate yours too.

Pasta Carbonara Recipe

• Author: Eliza Nooman
• Prep Time: 15minutes
• Cook Time: 20 mins
• Total Time: 35mins
• Category: MAIN COURSE
• Cuisine: ITALIAN

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Description

This straightforward Pasta Carbonara recipe can be whipped up in roughly 30 minutes, making it an ideal choice for a weeknight meal. It’s an authentic Italian dish that’s sure to be a hit with the entire family!

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Ingredients

Scale 1x2x3x

• 10 slices bacon , cut into 1/2-inch pieces
• 8 1/2 cups water , divided
• 4 cloves garlic , minced
• 1 lb spaghetti or linguine
• 1 1/4 cups finely grated parmesan cheese , plus more for serving (2 oz)
• 3 large eggs
• 1 large egg yolk
• 1 tsp each salt and pepper , or to taste
• Chopped fresh parsley , for garnish

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Instructions

1. Add bacon and 1/2 cup of the water to a large non-stick skillet and bring to a simmer over medium-high heat.
2. Allow to simmer until water evaporates about 6 – 7 minutes, then reduce heat to medium-low and continue to cook until bacon is brown and crisp, about 6 – 8 minutes longer.
3. Place a fine mesh strainer over a bowl then pour bacon into strainer while reserving about 1 tsp of the rendered fat in pan. Return pan to heat and saute garlic about 30 seconds, until fragrant and lightly golden.
4. Pour into a medium mixing bowl then add 1 Tbsp rendered bacon fat (drippings in bowl set under strainer) to mixing bowl with garlic. Add eggs, egg yolk, parmesan and pepper to garlic mixture and whisk until well combined.
5. Meanwhile, bring 8 cups of water to a boil in a large dutch oven (no more than 8 cups because you want a very starchy water for the sauce). Add spaghetti and salt to boiling water and cook until al dente. While pasta is boiling, set a colander in a large bowl.
6. Carefully drain al dente pasta into colander in bowl, while reserving pasta water in bowl. Measure out 1 cup hot pasta water and discard remaining water. Immediately place pasta in now empty large bowl.
7. Slowly pour and whisk 1/2 cup pasta water into egg mixture, then slowly pour mixture over pasta while tossing to coat. Add bacon and toss to combine. Season with salt if desired.
8. Let pasta rest, tossing frequently, 2 – 4 minutes until sauce has thickened slightly and coats pasta. Thin with remaining 1/2 cup hot pasta water as needed. Serve immediately topped with additional parmesan and parsley.

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Notes

• Use real Parmigiano Reggiano cheese for fresh flavor and only freshly grated. It will melt better and gives this dish a richer flavor. I like to use a zest to grate it. Slightly pack when measuring or use a kitchen scale.
• Be sure you immediately add the hot pasta water into the egg mixture to help cook it (if needed, you could even re-warm the water it in the microwave, but it needs to be very hot).
• If you want a thicker sauce another option I have tried is to toss the pasta with the sauce mixture in a large heat proof bowl set over a pot of simmering water, cooking for only about 1 minute or just until thickened nicely. Careful not to overdue it or it can be gluey.

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Nutrition

• Serving Size: 5 Servings
• Calories: 414
• Sugar: 2g
• Sodium: 761mg
• Fat: 10g
• Saturated Fat: 4g
• Carbohydrates: 58g
• Fiber: 2g
• Protein: 21g
• Cholesterol: 132mg