Homemade Carbonara pasta

Homemade Carbonara pasta is a classic Italian dish that combines the simplicity of ingredients with exceptional flavour. The smooth, creamy sauce created by combining egg yolks, cheese and hot pasta surrounds each bite, creating a harmonious composition. The crunchy pancetta or guanciale adds definition to the dish and the freshly ground pepper enhances the flavour, giving it a slightly spicy touch. Parmesan or pecorino cheese completes the dish with a deep, cheesy aroma.

Preparing Carbonara pasta is simple and quick, making it the perfect choice for any occasion, whether it's an everyday lunch or an elegant dinner. The key to the perfect carbonara is to quickly combine the hot pasta with the egg mixture so that the sauce is smooth and creamy, without curdling. This is a dish that is sure to delight any lover of Italian cuisine with its flavour and aroma, transporting them to the heart of Italy for a moment.

Homemade Carbonara pasta

Portions: 4 Preparation time: 10 minutes Cooking time: 15 minutes 15 minutes

Nutritional values 600 kcal 30g fat

Assessment: 5.0/5

( 1 votes )

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INGREDIENTS

• 400g of pasta (spaghetti, rigatoni)
• 150g pancetta or guanciale
• 4 egg yolks
• 1 whole egg
• 100g grated parmesan or pecorino cheese
• Salt and freshly ground pepper
• 2 tbsp olive oil

INSTRUCTIONS

Preparation of pancetta:

• Finely dice the pancetta or guanciale. Heat the olive oil in a frying pan. Fry the pancetta over a medium heat until crispy, about 5-7 minutes. Set aside.

Cooking pasta:

• Bring salted water to a boil in a large pot and cook the pasta al dente according to the instructions on the packet. Drain, reserving half a cup of the pasta cooking water.

Sauce preparation:

• Mix the egg yolks, whole egg, grated parmesan or pecorino and plenty of freshly ground pepper in a bowl.

Combining ingredients:

• Add the hot pasta to the pancetta in the pan. Remove the pan from the heat and add the egg mixture, stirring vigorously to ensure the sauce evenly coats the pasta. If the sauce is too thick, add a little of the saved pasta water to achieve the desired consistency.

Serving:

• Ladle the pasta onto plates, sprinkle with extra Parmesan and pepper. Serve immediately.

NOTES

• Eggs: Use fresh eggs to make the sauce creamy and safe to eat.
• Pasta: Spaghetti is the traditional choice, but rigatoni will also work well.
• Cheese: Pecorino Romano is more intense than Parmesan, so adjust the amount to your taste.