Name: Carbonara Pasta Recipe
Prep time: 5 min
Yield: 2
Cuisine: Italian
Ingredients: 6.35 oz pasta (spaghetti bucatini rigatoni); 2 egg yolks; 2.12 oz guanciale (a single thick slice); 1.06 oz pecorino romano; 1 tbsp water (from pasta cooking); to taste salt; to taste pepper

Carbonara Pasta Recipe.

There are no words to describe this dish, any phrase would be superfluous, because you cannot describe the poetry on the palate, no matter where in the world you come from, carbonara is one of the excellent pasta dishes of Italian cuisine.

Very few ingredients and strictly only these: pasta (spaghetti or rigatoni)

Guanciale, egg yolks, Pecorino Romano DOP, water, salt, and pepper. Nothing more, otherwise it’s not carbonara.

You’ll also find described how to pasteurize the eggs

Cost: Very economical
Preparation time: 5 Minutes
Portions: 2
Cooking methods: Stovetop
Seasonality: All seasons

477.16 Kcal

calories per serving

Info Close

Energy 477.16 (Kcal)
Carbohydrates 27.93 (g) of which sugars 0.51 (g)
Proteins 14.31 (g)
Fat 33.82 (g) of which saturated 13.57 (g)of which unsaturated 16.86 (g)
Fibers 1.75 (g)
Sodium 1,425.13 (mg)

Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

6.35 oz pasta (spaghetti bucatini rigatoni)
2 egg yolks
2.12 oz guanciale (a single thick slice)
1.06 oz pecorino romano
1 tbsp water (from pasta cooking)
to taste salt
to taste pepper

Carbonara Pasta Recipe

Tools

What we need to prepare

1 Knife
1 Cutting board
1 Pan
1 Pot for pasta
1 Whisk
1 Bowl

Steps

Let’s go into the kitchen

Place a large pot with water and salt on the heat to boil the spaghetti. Meanwhile, carefully clean the guanciale: remove all the rind and some of the pepper.
Cut it into slices about 0.4 inches thick and then into cubes of 0.4 inches, and place it in a pan, let it heat over low heat without making it harden, and especially it should not fry, releasing all the “fat” that will be used to sauté the spaghetti in the pan.
It will take about 2 minutes.
Meanwhile, the water will have come to a boil, cook the spaghetti, or other type of pasta.
Mix the egg yolks with 3/4 of the Pecorino and pepper. Add 1 tablespoon of pasta cooking water to prevent the scrambled egg effect, and mix vigorously with a whisk. The cream must be soft, full-bodied, and velvety.
Drain the super al dente spaghetti directly into the hot pan with the guanciale on the heat, add a bit of pasta cooking water, and mix everything together.
Finally, turn off the heat and move the pan away from the stove and pour the yolk cream over the spaghetti strictly off the heat.
Mix for a few seconds, blend with Pecorino, with 1 – 2 tablespoons of boiling pasta cooking water to promote creaminess and pepper to taste. Here is the Carbonara Pasta Recipe.
Serve it hot on a plate or directly in the pan.
PASTEURIZATION is used to kill bacteria present in raw eggs: those of salmonella.
It is an essential procedure for those who want to prepare all types of recipes with raw eggs
This procedure, egg pasteurization, does not alter its characteristics but simply allows you to use them safely
Heat the eggs in a double boiler to a temperature of 149°F for about 5 minutes. Then the eggs should be cooled immediately by placing them in the fridge until ready to use.
In the case of carbonara, it is necessary to pasteurize only the yolks.
To do this, just add two or three tablespoons of lukewarm water (the one in which you will later boil the pasta works perfectly) to the yolks and pasteurize in a double boiler at 140°F,
beating them slightly with a whisk for a couple of minutes. At this point, even the yolks are ready to use.