It’s another beautiful day in our shared journey through the tantalizing world of Italian cuisine. Let me transport you straight into the heart of Italy with a classic dish that is close to my heart and, I am certain, will soon be close to yours too.
Before we dive into the recipe, I want to share a bit about my love for Italian cuisine. It is a love that blossomed in the rustic kitchens of my Nonna, fueled by the aroma of simmering tomato sauce, the sizzle of fresh ingredients hitting a hot pan, and the hypnotic dance of kneading fresh pasta dough.
Each Italian dish, much like a chapter in a book, tells a unique story. These stories are woven with tradition, infused with love, and steeped in history. They are tales of family gatherings around the dinner table, of long afternoons spent cooking with love and passion, of recipes handed down from generation to generation, each one a cherished heirloom. The beauty of Italian cuisine lies not just in the flavors, but also in the memories it stirs, the emotions it evokes, and the stories it tells.
Today, we are about to embark on a journey to the heart of Rome, through a dish that is as simple as it is sophisticated, as comforting as it is luxurious. It’s a dish that is emblematic of Italian cuisine, a testament to the magic that can occur when humble ingredients are transformed through passion and skill. We’re making Spaghetti alla Carbonara, a pasta dish that, despite its minimal ingredients, delivers maximum flavor.
So, whether you’re a seasoned cook, a culinary enthusiast or a novice in the kitchen, put on your apron and let’s experience the joy of Italian cooking together. Get ready to bring the warmth and flavors of an authentic Italian kitchen into your own home.
Without further ado, let’s embark on our Roman culinary adventure with our delightful Spaghetti alla Carbonara.
Spaghetti Alla Carbonara
Ingredients
- 200 g Spaghetti
- 100 g Guanciale (or Pancetta if you can't find Guanciale)
- 2 large eggs
- 50 g Pecorino cheese, finely grated
- 50 g Parmigiano Reggiano cheese, finely grated
- freshly ground pepper
- salt
Instructions
- Start by bringing a large pot of salted water to a boil.
- While waiting for the water to boil, cut the Guanciale into small pieces and put it into a hot, dry pan. Let it cook slowly, rendering out the fat until it's crispy.
- In a separate bowl, beat the eggs, then add in the Pecorino and Parmigiano cheese. Season with a generous amount of black pepper. Mix well until you have a creamy, well-combined sauce.
- Once the water is boiling, add the spaghetti. Cook until al dente, which usually takes about 9-10 minutes, but always refer to the package instructions for the best result.
- Just before the pasta is ready, scoop out a cup of pasta water and set it aside. You'll use this to adjust the consistency of your sauce later.
- Drain the pasta, but make sure to do it quickly so the pasta is still hot. Save a bit of the pasta water in the pot. This is another trick to keep the pasta hot enough to cook the egg mixture without scrambling it.
- Remove the pan with the Guanciale from the heat. Add the drained spaghetti into the pan, tossing well to coat in the Guanciale fat.
- Still off the heat, add a bit of the reserved pasta water to the pan and then the egg and cheese mixture. Quickly toss everything together. The heat of the spaghetti will cook the egg slightly and melt the cheese. If it's too thick, add a bit more pasta water.
- Serve immediately, with more freshly ground black pepper on top, and an extra sprinkle of Pecorino or Parmigiano cheese if you like.
Enjoy your perfect, creamy (without cream!) Spaghetti alla Carbonara just like they make it in Rome! The beauty of this dish is in its simplicity, letting the high-quality ingredients shine. I hope you savor every bite.
Stay tuned for more Italian culinary adventures. Next time, we’ll be exploring the sun-soaked flavors of the Amalfi Coast. Until then, buon appetito!