Carbonara Pasta

Ingredients for Carbonara

The quantity of eggs can vary in Carbonara recipes, influencing the silkiness and richness of the sauce. Our rendition calls for two large eggs and four egg yolks.

For the pork, Guanciale is ideal, though pancetta or high-quality thick bacon work well too. In this recipe, I'm using pancetta alongside freshly grated Parmesan cheese. Other cheese options include Pecorino Romano, Parmigiano Reggiano, Grana Padano, and Asiago. Using freshly grated cheese elevates the flavor and texture of your carbonara.

Although unconventional, you could sauté 4 or 5 minced garlic cloves with the pancetta during the last 2 minutes of cooking.

Carbonara vs. Alfredo: What Sets Them Apart?

Traditional carbonara comprises whole eggs, egg yolks, Parmesan cheese, and a splash of pasta water for a rich, creamy sauce without any cream. It also includes pork—pancetta or guanciale (thick-cut bacon can serve as a substitute).

In contrast, Alfredo is a luxurious sauce primarily crafted from butter, Parmesan cheese, and cream.

Is Carbonara Made with Raw Eggs?

The warmth of the pasta adequately cooks the eggs, thickening the sauce without reaching a fully cooked temperature. If you're worried about slightly undercooked eggs, opting for pasteurized eggs is a good alternative.

Carbonara Tips

• Using freshly grated Parmesan is crucial for proper melting into the carbonara sauce.
• Ensure the pork used has enough fat to produce a few tablespoons of drippings.
• Be mindful not to oversalt the cooking water; it will be incorporated into your sauce.

What Causes Dry Carbonara?

A lack of reserved pasta water or insufficient egg yolk might result in dry carbonara. By strictly following the recipe, you'll achieve a creamy, rich sauce without dryness or overcooking.

Additionally, if carbonara sits for too long before serving or is reheated, it can lose its moisture. It's most enjoyable when consumed immediately after cooking.

Ingredients

• Use 4 teaspoons of Diamond kosher salt for the pasta water, and add more to taste if necessary.
  

• 2 large eggs

• 4 large egg yolks

• Approximately 3/4 cup of Parmesan cheese
  

• 1/2 teaspoon freshly ground black pepper, more to taste

• 1 tablespoon olive oil

• Four ounces of pancetta, guanciale, or thick bacon, diced into pieces
  
• Choose from spaghetti, bucatini, or fettuccine, totaling one pound of pasta.

Steps to Make It

01.  Collect the necessary ingredients.

02.  Bring 4 quarts of water and 4 teaspoons of kosher salt to a boil in a large pot over high heat.

03.  In a medium bowl, whisk together the eggs, egg yolks, Parmesan cheese, and black pepper until thoroughly combined. Set aside.

04.  In a deep sauté pan or Dutch oven over medium heat, warm the olive oil. Cook the diced pancetta until slightly crisp, about 4 to 6 minutes. Turn off the burner.

05.  Once the water boils, add the pasta and cook according to the package instructions for al dente pasta.

06.  Set aside about 1 cup of the pasta water, then drain the pasta in a colander.

07.  Add roughly 1/2 cup of the reserved hot pasta water to the pancetta, bringing it to a boil over medium-high heat. Stir in the drained pasta and cook for 1 minute, stirring continuously.

08.  Gradually whisk about 1/4 cup of the reserved hot pasta water into the egg and Parmesan cheese mixture.

09.  Take the pan off the heat. Slowly pour the egg and cheese mixture into the pasta while stirring and tossing constantly with tongs until the sauce becomes silky and coats the pasta. If needed, add more hot pasta water to adjust the sauce's consistency.

10.  Serve the pasta with additional Parmesan cheese and a generous sprinkle of black pepper.

Leftover Carbonara

• Carbonara doesn't hold up well over time, so it's ideal to enjoy it right away. If you happen to have leftovers, gently reheat them on low heat, adding a splash of water to help the sauce loosen. While it'll still taste good, it won't retain that initial silky, creamy texture.

Raw Egg Warning

• Eating eggs that are raw or lightly cooked carries the potential for food-borne illnesses.