When it comes to iconic dishes from Rome, few can match the simple elegance and rich flavor of Spaghetti Carbonara. This classic Italian recipe is beloved worldwide for its creamy texture and bold, satisfying taste. It’s a dish that relies on just a handful of high-quality ingredients to deliver a truly memorable meal.
An Irresistible Classic
Why will you fall in love with this Carbonara? It’s all about the harmony of flavors and textures. The salty pancetta, creamy egg yolks, and sharp Parmesan cheese create a symphony in your mouth. Plus, it’s surprisingly easy to prepare, making it perfect for both weeknight dinners and special occasions.
Why You’ll Love This Recipe
This recipe is a delightful blend of simplicity and sophistication. You’ll love it because:
- It’s quick and easy to make with only five ingredients.
- It uses authentic Italian flavors that feel like a trip to Rome with every bite.
- It’s versatile enough to serve as a romantic dinner or a comforting family meal.
Kitchen Equipment You’ll Need
- Large pot for boiling pasta
- Medium frying pan
- Mixing bowl
- Grater for cheese
- Fork for mixing
Ingredients
- 3 large free-range egg yolks
- 40 g Parmesan cheese, plus extra to serve
- 1 x 150 g piece of higher-welfare pancetta
- 200 g dried spaghetti
- 1 clove of garlic
- Extra virgin olive oil
Method
- Put the egg yolks into a bowl, finely grate in the Parmesan, season with pepper, then mix well with a fork and put to one side.
- Cut any hard skin off the pancetta and set aside, then chop the meat.
- Cook the spaghetti in a large pan of boiling salted water until al dente.
- Meanwhile, rub the pancetta skin, if you have any, all over the base of a medium frying pan (or use 1 tablespoon of oil instead), then place over a medium-high heat.
- Peel the garlic, then crush with the palm of your hand, add it to the pan and leave it to flavor the fat for 1 minute. Stir in the pancetta, then cook for 4 minutes, or until it starts to crisp up.
- Pick out and discard the garlic from the pan, then, reserving some of the cooking water, drain and add the spaghetti. Toss well over the heat so it really soaks up all that lovely flavor, then remove the pan from the heat.
- Add a splash of the cooking water and toss well, season with pepper, then pour in the egg mixture – the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy.
- Serve with a grating of Parmesan and an extra twist of pepper.
Tips for Success
- Use the freshest eggs possible for the best texture and flavor.
- Grate your Parmesan fresh to ensure the best melt and flavor.
- Be careful not to scramble the eggs; low and slow is the key.
Additional Tips or Variations
- For a twist, add some peas or asparagus for a pop of color and flavor.
- If you can’t find pancetta, high-quality bacon is a good substitute.
Nutritional Highlights (Per Serving)
This recipe provides a balanced meal with protein from the eggs and pancetta, carbohydrates from the pasta, and healthy fats from the olive oil.
Frequently Asked Questions (FAQ)
Can I use bacon instead of pancetta?
Yes, bacon is a common substitute and adds a similar smoky flavor.
How can I prevent the eggs from scrambling?
Make sure to remove the pan from the heat before adding the eggs and stir continuously.
Conclusion
Now that you know how to make this classic Italian Carbonara with Bacon, it’s time to experience its rich flavors for yourself. Give this recipe a try and let us know how it turned out. We’d love to hear about your culinary adventure in the comments below!