Are you craving a truly decadent, yet surprisingly easy, pasta dish? Look no further! This Carbonara recipe, inspired by the queen of effortless entertaining herself, Ina Garten, is guaranteed to become a weeknight favorite and impress even the most discerning pasta connoisseurs. Forget the cream – this authentic version relies on the magic of perfectly cooked pasta, salty pancetta, rich egg yolks, and a generous grating of Pecorino Romano cheese for a creamy, intensely flavorful sauce that clings beautifully to every strand. Get ready to experience the ultimate comfort food, elevated to perfection.
Ingredients: Serves 2
- 8 ounces spaghetti or bucatini
- 4 ounces pancetta, diced
- 2 large eggs + 2 large egg yolks
- 1/2 cup grated Pecorino Romano cheese, plus extra for serving
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
Instructions:
Get started:
- Bring a large pot of salted water to a rolling boil. This is crucial for perfectly cooked pasta!
Cook the pasta:
- Add the pasta and cook according to package directions, until al dente. Reserve about 1/2 cup of the pasta cooking water before draining.
Prepare the sauce:
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta from the skillet and set aside, leaving the rendered fat in the pan.
Whisk the eggs:
- In a medium bowl, whisk together the eggs, egg yolks, Pecorino Romano cheese, and a generous amount of freshly ground black pepper.
Combine and serve:
- Drain the pasta and immediately add it to the skillet with the pancetta fat. Toss to coat.
- Quickly pour the egg mixture over the hot pasta and toss vigorously, using tongs, to create a creamy emulsion. If the sauce is too thick, add a tablespoon or two of the reserved pasta water at a time until you reach your desired consistency.
- Stir in the crispy pancetta.
- Serve immediately, topped with extra Pecorino Romano cheese and freshly ground black pepper.
Tips for the Best Carbonara:
- Use high-quality ingredients: The flavor of this dish relies heavily on the quality of your pancetta, eggs, and cheese. Invest in the best you can find!
- Don't overcook the pasta: Al dente pasta is key for the best texture and to prevent a watery sauce.
- Work quickly: The heat from the pasta cooks the eggs gently, creating a creamy sauce. Don't let the pasta sit for too long before adding the egg mixture.
- Don't add cream: This is an authentic Carbonara recipe, and cream is unnecessary and will dilute the rich flavor of the eggs and cheese.
Variations:
- Spicy Carbonara: Add a pinch of red pepper flakes to the egg mixture for a little kick.
- Mushroom Carbonara: Sauté some mushrooms with the pancetta for an added layer of flavor.
- Vegetarian Carbonara: Replace the pancetta with crispy fried tofu or roasted vegetables.
Nutritional Information (per serving, approximate):
- Calories: Approximately 500-600
- Protein: 25-30g
- Fat: 30-35g
- Carbohydrates: 40-50g
This easy recipe delivers a healthy balance of protein and carbohydrates, making it a satisfying and delicious meal. Enjoy this simple yet impressive dish that's perfect for a quick weeknight dinner or a special occasion. Let us know in the comments how your Carbonara turned out!