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One of Rome’s most popular dishes is mixed with thick pan-fried bacon, salt cured pork, or pancetta, a couple of tablespoons of the rendered fat, and a bit of minced garlic. Then, a mixture of eggs, egg yolks, Parmesan, and a little cooking water is added and tossed quickly while the pasta is still very hot, creating a creamy sauce.
One of Rome’s most popular dishes is mixed with thick pan-fried bacon, salt cured pork, or pancetta, a couple of tablespoons of the rendered fat, and a bit of minced garlic. Then, a mixture of eggs, egg yolks, Parmesan, and a little cooking water is added and tossed quickly while the pasta is still very hot, creating a creamy sauce.
RECIPE TIPS
- Bring your eggs to room temperature and use large eggs.
- The key to excellent pasta carbonara is timing. The pasta should be hot when you add the egg mixture and toss it. Try to keep the pasta water hot as well. Have everything you need by the stove, including tongs, pasta water, chopped parsley, egg mixture, and cooked bacon.
- Thick-cut bacon, pancetta, pork jowl, or guanciale are all suitable choices for this pasta.
- Spaghetti, fettucine, linguine, bucatini, and rigatoni are all pastas used in carbonara.
- Don’t forget to reserve 1-2 cups of pasta water. It is great for getting the pasta sauce to your desired consistency. Slide a large bowl under the colander before you drain the pasta, and you can’t forget.
- Turn the heat off before adding the egg mixture to the skillet to keep from scrambling the eggs.
- Store any unused pasta water in a mason jar with a tight-fitting lid for 2-3 days. Use it to reheat leftovers.
- Use fresh grated Parmesan cheese (Parmigiano Reggiano), not the stuff in the canister, as it melts so much better and tastes far superior. Pecorino Romano is just as delicious if available.
- For the ultimate flavor, top the finished dish with finely chopped parsley and a little more freshly grated Parmesan cheese.
- This dish is best served as soon as it is prepared, so try to plan accordingly.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over very low heat, adding a couple of tablespoons of reserved pasta water and tossing to warm.
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