Are you craving a truly delicious, yet surprisingly quick and easy weeknight dinner? Look no further than this streamlined version of the classic Pasta Carbonara, inspired by the ever-efficient Rachael Ray! This recipe ditches the heavy cream for a lighter, brighter take on this iconic Italian dish, perfect for busy cooks who don’t want to sacrifice flavor. Get ready to impress your family with this simple yet satisfying homemade meal. It's one of those best recipes that's both healthy and incredibly flavorful. This easy recipe is a true quick dinner idea.
Ingredients:
- 1 pound spaghetti or bucatini
- 6 large eggs
- 1/2 cup grated Pecorino Romano cheese, plus extra for serving
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon freshly ground black pepper, plus extra for serving
- 6 ounces guanciale (cured pork jowl), diced, or pancetta, diced (about 1/2 cup)
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt for pasta water
Instructions:
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Get started: Bring a large pot of salted water to a rolling boil for the pasta. While the water heats, prepare the other ingredients. This is a crucial step for perfectly cooked pasta.
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Cook the guanciale: In a large skillet, cook the guanciale or pancetta over medium heat until crispy. Remove the guanciale from the skillet, leaving the rendered fat in the pan. Set aside the crispy guanciale.
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Sauté the garlic: Add the minced garlic to the pan with the rendered fat and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
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Prepare the egg mixture: In a large bowl, whisk together the eggs, Pecorino Romano cheese, Parmesan cheese, and black pepper until well combined. This creamy mixture is the heart of the carbonara.
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Cook the pasta: Add the pasta to the boiling water and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
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Combine everything: Add the cooked pasta directly to the skillet with the garlic and rendered fat. Quickly toss to coat. Reduce heat to low.
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Create the sauce: Gradually add the egg mixture to the pasta, tossing constantly to prevent the eggs from scrambling. If the sauce seems too thick, add a little bit of the reserved pasta water at a time until you reach your desired consistency. The residual heat from the pasta cooks the eggs.
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Finish and serve: Stir in the crispy guanciale. Serve immediately, topped with extra Pecorino Romano cheese and freshly ground black pepper.
Tips & Variations:
- Don't overcook the pasta: Al dente pasta is key for the best texture in this dish.
- Use fresh eggs: Fresh eggs are essential for creating a creamy sauce.
- Don't be afraid of the pepper: Freshly ground black pepper is a crucial element of authentic carbonara.
- Substitute the meat: For a vegetarian version, omit the guanciale and add sautéed mushrooms or spinach instead.
- Add a touch of heat: For a spicier kick, add a pinch of red pepper flakes to the egg mixture.
- Experiment with cheese: Try using a different hard cheese, such as Asiago or Grana Padano.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 450-500
- Protein: 25-30g
- Fat: 25-30g
- Carbohydrates: 40-50g
This easy carbonara recipe is a great example of delicious dishes you can prepare even on busy weeknights. Enjoy your homemade pasta! It’s a guaranteed crowd-pleaser. Remember to share this best recipe with your friends and family!