Exquisite Homemade Spaghetti Carbonara

Introduction

Indulge in the sumptuous and timeless classic of Spaghetti Carbonara, a dish that epitomizes the essence of Italian culinary tradition. This rich and creamy pasta dish, hailing from Rome, has captivated the taste buds of food enthusiasts worldwide. Our recipe for Homemade Spaghetti Carbonara is crafted with precision and care, ensuring that every bite delivers an explosion of flavors. Prepare to be transported to the heart of Italy as we guide you through the history, ingredients, and meticulous steps to create this culinary masterpiece.

Ingredients

To create an authentic Homemade Spaghetti Carbonara, gather the following ingredients. The key to a perfect Carbonara lies in using the finest quality ingredients, ensuring a harmonious blend of flavors.

For the Spaghetti Carbonara

  • Spaghetti: 400 grams (14 oz)
  • Guanciale (Cured Pork Cheek): 200 grams (7 oz), diced
  • Egg Yolks: 4 large
  • Whole Eggs: 1 large
  • Pecorino Romano Cheese: 100 grams (3.5 oz), finely grated
  • Parmesan Cheese: 50 grams (1.75 oz), finely grated
  • Black Pepper: Freshly ground, to taste
  • Salt: To taste

Optional Ingredients for Variation

  • Garlic: 1 clove, minced (for those who prefer a hint of garlic)
  • Parsley: Fresh, chopped (for garnish)

Step-by-Step Instructions

1. Preparing the Ingredients

Begin by preparing all the ingredients. Dice the guanciale into small, even pieces. In a large mixing bowl, combine the egg yolks and the whole egg. Beat them together until well mixed. Add the finely grated Pecorino Romano and Parmesan cheeses to the egg mixture, and blend until smooth. This mixture will form the creamy base of your Carbonara sauce.

2. Cooking the Spaghetti

Fill a large pot with water and bring it to a rolling boil. Add a generous amount of salt to the boiling water. The water should be as salty as the sea to ensure the pasta is well-seasoned. Add the spaghetti to the boiling water and cook until it is al dente. This typically takes about 8-10 minutes, but refer to the package instructions for exact timing. Stir occasionally to prevent the spaghetti from sticking together.

3. Sautéing the Guanciale

While the spaghetti is cooking, heat a large skillet over medium heat. Add the diced guanciale to the skillet and sauté until it becomes crispy and golden brown. This should take about 5-7 minutes. The guanciale will render its fat, creating a rich base for the sauce. If you prefer a subtle garlic flavor, add the minced garlic to the skillet during the last minute of cooking the guanciale. Be careful not to burn the garlic, as it can become bitter.

4. Combining the Ingredients

Once the spaghetti is cooked to al dente, reserve about 1 cup of the pasta cooking water. This starchy water will be used to adjust the consistency of the sauce. Drain the spaghetti and immediately transfer it to the skillet with the crispy guanciale. Toss the spaghetti in the skillet to coat it with the rendered fat.

5. Creating the Carbonara Sauce

Remove the skillet from the heat to prevent the eggs from scrambling when added. Pour the egg and cheese mixture over the hot spaghetti, stirring quickly and continuously to create a creamy sauce. The residual heat from the pasta will gently cook the eggs, resulting in a silky, luscious sauce. If the sauce appears too thick, add a small amount of the reserved pasta cooking water, a little at a time, until you reach the desired consistency.

6. Seasoning and Serving

Season the Spaghetti Carbonara with freshly ground black pepper to taste. The pepper adds a subtle spiciness that complements the richness of the sauce. Taste the dish and adjust the seasoning with salt if necessary, keeping in mind that both the guanciale and cheese are quite salty.

For an extra touch of freshness, garnish the Carbonara with chopped fresh parsley. Serve the pasta immediately, ensuring that each plate is generously coated with the creamy sauce and adorned with crispy guanciale.

Nutrition Information

Servings: 4

Nutritional Information per Serving:

  • Calories: 700 kcal
  • Protein: 28 grams
  • Carbohydrates: 72 grams
  • Fat: 32 grams
  • Saturated Fat: 12 grams
  • Cholesterol: 310 mg
  • Sodium: 920 mg
  • Fiber: 3 grams
  • Sugar: 3 grams

Conclusion

Mastering the art of Homemade Spaghetti Carbonara allows you to bring a taste of Italy into your kitchen. This recipe, with its rich history and decadent flavors, is sure to impress both family and friends. The combination of creamy egg-based sauce, salty guanciale, and sharp Pecorino Romano creates a dish that is both comforting and luxurious. Whether enjoyed as a weeknight dinner or a special occasion meal, Spaghetti Carbonara is a timeless classic that celebrates the beauty of simple, high-quality ingredients. Buon appetito!

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