Pasta Carbonara
Prep Time: 5 minutes
Total Time: 30 mins
Total Calories: 400
Servings: 4-6
THC Content: 21~16mg/serving
About this Recipe
Indulge in the classic Italian comfort dish with our Spaghetti Carbonara recipe. This iconic pasta dish boasts rich flavors of crispy guanciale, creamy Parmesan, and velvety egg sauce, creating a harmony of textures and tastes in every bite. Perfect for a cozy dinner at home or impressing guests with your culinary skills, this recipe brings the essence of Italy straight to your kitchen.
Ingredients
3 tablespoons kosher salt, plus more for seasoning
4 ounces guanciale (salt-cured pork jowl), or pancetta
2.5 ounces finely grated Parmesan or Pecorino Romano cheese
5 large egg yolks
1 large egg
Freshly ground black pepper
1 tablespoons extra-virgin olive oil
1 pound spaghetti, bucatini, or rigatoni (we like rigatoni)
1/4 cup peas(optional)
2 teaspoons chopped parsley for garnish
1 tablespoons infused olive oil (Chefs regular dose)
Recommended Equipment for this Recipe
Instructions for Pasta Carbonara
Simple and delicious, make an elegant dish with minimal ingredients and 30 minutes or less!
Heat 6 quarts of water in a large pot over high heat. Once the water starts to steam, add 3 tablespoons of salt and cover the pot with a lid to bring it to a boil faster.
While waiting for the water to boil, Cut 4 ounces of guanciale into small cubes and finely grate 2.5 ounces of cheese(set aside a quarter of it for later)
In a medium bowl, whisk together 5 egg yolks and 1 whole egg until no streaks remain. Stir in the remaining grated cheese and add several cranks of pepper. Set aside.
Heat 1 tablespoons of olive oil in a large Dutch oven or heavy pot over medium heat. Add the guanciale and cook until crisp around the edges, approx 8–10 minutes. Remove the pot from heat and transfer the guanciale to a small bowl using a slotted spoon.
Pour the fat leftover fat from dutch oven into a heatproof measuring cup, then add about 3 tablespoons back to the pot. Discard any remaining fat.
Cook 1 pound of pasta in the boiling water, stirring occasionally, for 2 minutes less than the package instructions. Just before the pasta is finished, scoop out 2 cups of pasta cooking liquid with measuring cup.
Add 1 cup of reserved pasta cooking liquid to the Dutch oven and bring it to a boil over medium-high heat. Drain the pasta in a colander, then transfer it to the Dutch oven.
Cook the pasta, stirring constantly and vigorously, until al dente and the water is reduced by about half, about 2 minutes. Remove the pot from heat.
Whisk ¼ cup of reserved pasta water into the egg mixture, then very slowly stream it into the Dutch oven, stirring constantly, until the cheese is melted and the egg thickens to form a glossy sauce. Season with salt if needed.
Add in your 1 tablespoon of infused olive oil . If the sauce is too thick you can thin the sauce with the remaining ½ cup of pasta cooking liquid, adding a tablespoonful at a time until it reaches the consistency of heavy cream (you most likely won’t use all of it). Add optional peas.
Mix in the guanciale and divide the pasta among bowls. Top with pepper, the reserved cheese and garnish with parsley. Enjoy!
Cooking Tips From Chef Roilty
Controlled Heat: Maintain a gentle heat when combining the egg mixture with the pasta to prevent scrambling. Remove the pan from direct heat and add the egg mixture slowly, stirring constantly to create a smooth, creamy sauce.
Reserved Pasta Water: Save some of the starchy pasta cooking water before draining. This water helps emulsify the sauce, making it creamier and ensuring it coats the pasta evenly.
Freshly Grated Cheese: Grate the Parmesan or Pecorino Romano cheese just before using it in the recipe. Freshly grated cheese melts more evenly, contributing to a smoother and creamier texture.
Timing is Key: Cook the pasta until it's just shy of al dente before adding it to the sauce. The pasta will continue to cook in the sauce, absorbing the flavors and becoming perfectly tender without becoming mushy.
Proper Emulsification: Whisk the egg mixture thoroughly before adding it to the pasta. Slowly incorporate it into the pasta while continuously tossing to create a silky, creamy sauce that coats each strand of pasta evenly.
Savor the rich and indulgent flavors of our Carbonara recipe, a timeless Italian favorite that promises to delight your taste buds. With its velvety sauce and crispy guanciale, this dish brings the essence of Italy to your table, inviting you to enjoy a truly memorable dining experience.
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Check out more infused recipes from Chef Roilty!
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