Classic Spaghetti Carbonara
This Roman masterpiece combines simple ingredients to create a creamy, luxurious pasta dish that's surprisingly easy to prepare. The key is in the technique of emulsifying the eggs and cheese with the pasta water.
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Recipe Storyboard: The Art of Carbonara
1
Prep Ingredients
Grate Pecorino Romano and Parmesan cheese. Crack eggs into a bowl and whisk with cheese and black pepper. Dice guanciale or pancetta.
2
Cook Pasta
Bring salted water to boil. Cook spaghetti until al dente, reserving 1 cup of pasta water before draining.
3
Render Fat
Cook guanciale in a pan until crispy. Remove from heat and let cool slightly.
4
Combine
Add hot pasta to the pan with guanciale. Quickly mix in egg mixture, adding pasta water as needed to create a creamy sauce.
5
Serve Immediately
Plate the pasta with an extra sprinkle of cheese and black pepper. The residual heat will finish cooking the eggs perfectly.
Culinary Facts & Tips
Did You Know?
The word "carbonara" comes from "carbone," meaning coal in Italian. Some believe the dish was originally a meal for Italian coal miners.
Authentic carbonara never contains cream - the creamy texture comes from emulsifying eggs and cheese with starchy pasta water.
Pecorino Romano cheese is made from sheep's milk and has been produced in Italy for over 2,000 years.
Guanciale (cured pork cheek) is the traditional meat used in carbonara, though pancetta is an acceptable substitute.
The perfect al dente pasta should have a slight resistance when bitten, translating to "to the tooth" in Italian.
Chef's Tips
Always use room temperature eggs for carbonara to prevent curdling when mixed with hot pasta.
Reserve pasta water before draining - the starchy liquid is essential for creating the sauce's texture.
Work quickly when combining ingredients to ensure the eggs cook gently from the pasta's residual heat.
Use a mix of Pecorino Romano and Parmigiano-Reggiano for balanced flavor - 100% Pecorino can be too salty.
Let the cooked guanciale/pancetta cool slightly before adding eggs to prevent scrambling.
Toss the pasta vigorously to create an emulsion - this technique is called "mantecatura" in Italian cooking.
Serve carbonara in warmed bowls to maintain the perfect temperature and texture longer.
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