Super Quick Spaghetti Carbonara Recipe (2024)

FAQs

What is the golden rule of cooking a carbonara? ›

The golden rule to silky carbonara is to whisk your egg whites so that they're completely incorporated with the egg yolks. This will create a smooth, velvety sauce. As like any pasta dish, including carbonara, cook the pasta perfectly al dente so that it's soft but still firm, with some bite.

Like recipes for Sunday sauce, recipes and methods for making carbonara vary *wildly* in terms of the number of whole eggs, whites, and yolks used—ranging from as few as two eggs to as many as eight. There is only one thing on which they can all agree: the ratio of pasta to pork and cheese.

For 500 gr of pasta how many eggs, egg yokes and ground cheese do you use for a carbonara? It's 6 portions, so 6–7 egg yolks, a couple large handfuls of pecorino and one of Parmigiano Reggiano, and around 150 grams of guanciale. And pepper to taste.

Equally important is that the fat that melts out of the guanciale is required to thicken the carbonara sauce to make it creamy. Basically, what happens is that when the fat from the guanciale and in the egg yolks is mixed with starchy pasta cooking water, it thickens.

What not to put in Spaghetti Carbonara? Don't put garlic, cream, milk or butter. It is not needed. It is fine if you want to make a dish with those ingredients, but if you want to learn how to make this dish correctly, use only pecorino, eggs/egg yolks, black pepper, guanciale, and pasta water.

Must-have ingredients

that there are only five ingredients: pasta, pork cheek, eggs, cheese and pepper. That's it. A real carbonara does not contain onion, garlic, or cream.

If the sauce is too much liquid, the egg will cook and the result will be dry. Once drained the pasta, put in the same hot pot, add the sauce and stir energically until creamy. If happen to be too liquid because of some water left, I use to give a little heat to the pot. In the end I add guanciale and half of its fat.

Why is there no garlic in carbonara? Because it's an Italian dish, not an Italian-American dish, and Italian cooking does not use garlic as heavily as Italian-American cuisine. You can either make a carbonara, or the same dish with added garlic (just don't call *that* carbonara, it's not).

Should carbonara have cream? Typically carbonara sauce is only made of eggs, bacon, parmesan, olive oil, seasoning, and sometimes, vegetables. As for cream, Italians will tell you that is a big no no.

The use of thermal processing is the most effective method for Salmonella inactivation in preparations containing eggs. Consequently, according to regulatory agencies, it is generally mandatory that these preparations must be completely cooked to a temperature of at least 70 °C.

What kind of cheese is good in carbonara? ›

Pecorino Romano: This aged sheep's cheese is always traditionally used in the Roman pastas, and its salty, grassy, earthy flavor is absolutely delicious in carbonara. That said, if Pecorino is unavailable at your local grocery store, you can use Parmesan as a non-traditional substitute.

Using a large mixing bowl and setting it over the boiling pasta water to create a makeshift double boiler helps prevent you from accidentally scrambling the eggs.

Traditional carbonara sauce is made with whole eggs, not just the yolks. However, some recipes do call for just yolks. In the traditional recipe, the eggs are beaten together with grated Pecorino Romano cheese, black pepper, and sometimes a bit of Parmigiano-Reggiano cheese.

Carbonara is made with guanciale (cured pork), eggs, Pecorino Romano cheese, spaghetti pasta, and lots of black pepper. Italians don't add extra ingredients like cream, milk, garlic, or onions. Try this recipe if you want to make an authentic, creamy carbonara that comes straight from Italy, where I live.

Carbonara (Italian: [karboˈnaːra]) is a pasta dish made with eggs, hard cheese, fatty cured pork, and black pepper. The dish took its modern form and name in the middle of the 20th century. The cheese is usually pecorino romano. Some variations use Parmesan, Grana Padano, or a combination of cheeses.