Carbonara
Tender strands of pasta, swirled with creamy eggs, two types of cheese, and crisp bacon. This classic carbonara isn’t just comforting, it’s incredibly easy and ready in under 30 minutes.
This recipe was written for the Arizona Republic.
Is it carbonara or pasta carbonara? The correct term for this prized Roman dish is simply carbonara, or pasta alla carbonara, which both refer to the preparation of the dish – pasta in an egg-based sauce with cheese and cured pork (traditionally guanciale, but pancetta and bacon are often substituted). Saying both pasta and carbonara is a bit redundant, but surely acceptable.
What are the origins of carbonara? Legend has it, pasta alla carbonara originated during WWII when American soldiers based in Rome took hometown staples (bacon and eggs) and crafted a sauce for pasta (with a little help from Italian cooks).
From humble beginnings to a fancy feast. Carbonara may have roots as soldier’s sustenance, but it’s evolved into a fashionable meal. Carbonara is loaded with cheese, speckled with cured pork, and it’s creamy without the need for cream. How is that possible? It all comes down to chemistry – we use hot pasta and hot pasta cooking water to transform raw eggs into a sublime, satiny sauce. As the eggs heat up, the egg proteins thicken and become creamy enough to coat the noodles. Save the heavy cream for Alfredo sauce; it’s not necessary here.
Here’s what you need to make this quick-and-easy carbonara
- Pasta. Long pasta noodles are the most traditional choice for carbonara, so choose spaghetti, linguine, fettuccine, or bucatini. And don’t forget to reserve some pasta cooking water when draining the pasta (I place a ladle in my colander so I won’t forget).
- Cheese. We use two types of Italian cheese in the sauce – parmesan and pecorino Romano. Why do we use both? Because they deliver different flavor profiles. Pecorino Romano is made from sheep’s milk, and it has a distinct, sharp, pungent flavor. Parmesan cheese comes from cow’s milk and it’s milder, and a bit nuttier. The two cheeses perfectly complement each other in the sauce.
- Bacon or pancetta. The traditional meat for carbonara is cured pork jowl, or guanciale. Since guanciale isn’t easy to find outside of Italy, it’s common to use bacon or pancetta instead. I prefer thick-sliced bacon for this carbonara; the little smoky nuggets add great texture to the dish.
- Eggs. As mentioned above, eggs are used to create a creamy sauce without the need for cream. We use 3 large egg yolks and 1 large egg for the sauce. For the best results, make sure your eggs are room temperature before starting the recipe; room temperature eggs integrate better.
- Parsley. Italian parsley is the classic garnish for carbonara. The fresh herb adds a burst of color and flavor to an otherwise colorless dish.
Make sauce, not scrambled eggs
To prevent your eggs from overcooking when they meet the hot ingredients, whisk 1 to 2 tablespoons of the hot pasta water into the egg mixture before tossing it with the pasta. Tempering the eggs in this way will thwart little bits of cooked egg in the sauce (while still delicious, the goal is a creamy sauce, not a lumpy one). To further ensure your sauce is creamy, mix the egg mixture and pasta in a large, shallow bowl (versus a deep one); this prevents heat from concentrating in the bottom of the bowl and overcooking your eggs. Pro tip: I like to preheat my serving bowl by filling it with hot water before adding the pasta mixture (as instructed below).
Enjoy dinner ASAP. When the pasta is tossed with the eggy cheese sauce, the noodles quickly soak up every drop. For this reason, this dish is best served right away. Have leftovers? Never fear, carbonara is still delicious when reheated in a large saucepan with a little water. To store leftovers, transfer your carbonara to an airtight container and refrigerate for up to 3 days. I do not recommend freezing carbonara.
Carbonara
Ingredients
- 1 large egg, plus 3 large egg yolks, room temperature
- 1/3 cup 1 ounce grated or shredded pecorino Romano
- 1/3 cup 1 ounce grated or shredded parmesan cheese, or Parmigiano Reggiano
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 4 ounces thick cut bacon, or pancetta, or guanciale, diced
- 12 ounces spaghetti
- Chopped fresh Italian parsley for serving
Instructions
- Fill a large, shallow serving bowl with hot water and set aside.
- In a medium bowl, whisk together the egg, egg yolks, pecorino Romano, and parmesan cheese. Season with a pinch of salt and a liberal amount of black pepper. Set aside.
- Heat the oil in a large skillet over medium heat. Add the bacon and cook until the fat is rendered, and the bacon is crisped to your liking. Remove the pan from the heat and, if necessary, drain away excess bacon grease until you have about 1 tablespoon left. Set aside.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions, until al dente.
- Drain the pasta, reserving 1 cup of the pasta cooking water. Whisk 1 to 2 tablespoons of the pasta cooking water into the egg mixture.
- If necessary, reheat the skillet of bacon of over medium-low heat.
- Drain the serving bowl of hot water and immediately add the spaghetti, bacon, egg mixture, and 1/2 cup of the remaining pasta cooking water. Toss to combine, adding more pasta water if necessary for creaminess.
- Top with parsley and serve.