Carbonara Sauce Recipe

Creamy Carbonara Sauce

Spaghetti Carbonara With Bacon And Basil Authentic carbonara will further enhance your view of Italian cuisine. It is so creamy and has an addictive pork flavor with small pieces of sautéed pork throughout for extra bite. This well-known sauce is all about simplicity. The key to getting it just right is high quality ingredients. In fact, they have to be top notch. Every single ingredient must speak for itself to get the taste, aromatics and texture just right. For this reason, you want to get your hands on high quality guanciale (pork cheek) or pancetta, as well as really fresh garlic, freshly grated cheese and of course the freshest eggs you can find. The thing is, a carbonara sauce recipe is more than just the sauce, you must make the pasta as well because that starchy pasta water is the final ingredient. It helps achieve that signature creaminess and binds the sauce to the pasta. This carbonara sauce recipe tastes incredible on a cool fall or winter day. The pork combined with the richness is so warm and comforting.

Place of Origin: Recipe difficulty:
Italy Medium
Preparation Time: Cook Time:
5 minutes 15 minutes
Yields: 6 servings

Carbonara Sauce Ingredients

  • 1 lb. dried spaghetti
  • 4 large eggs, fresh
  • ½ cup freshly grated parmesan cheese
  • ½ cup freshly grated pecorino cheese
  • 8 oz. guanciale or pancetta, diced
  • 1 garlic clove
  • Olive oil
  • Salt, to taste
  • Black pepper, to taste

How to Make Carbonara Sauce?

Carbonara Sauce Recipe – Step by Step Instructions:

1. Bring a large pot of water to a boil.
2. Generously salt the water. It should taste like sea water.
3. Drop the spaghetti into the boiling water. Cook for about 8 minutes or until al dente.
4. Reserve about ½ cup of the starchy pasta water and drain the pasta. Set aside.
5. Add the eggs and cheese to a bowl. Whisk until well combined.
6. Add the diced guanciale/pancetta to a large pan with the garlic clove and cook over medium heat while stirring for 3-5 minutes or until golden and crispy.
7. Pour in half of the reserved pasta water to deglaze the pan.
8. Add the spaghetti and gently toss for a few seconds.
9. Remove the pan from the heat and add the cheesy egg mixture.
10. Stir quickly to form the sauce and prevent it from curdling. Add more pasta water as needed if the sauce is too thick.
11. Drizzle with a little olive oil if desired, season with salt, black pepper and toss.
12. Remove the garlic.
13. Serve.

User rating: 1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.50 out of 5)
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How to use – Spaghetti a la Carbonara
The recipe says it all. Carbonara sauce is best served with pasta (spaghetti to be more specific). In addition to using spaghetti, always used dry spaghetti. The texture clings to the sauce which makes every bite more satisfying.

Spaghetti carbonara with bacon and basil on a plate

Spaghetti carbonara with bacon and basil on a plate

Homemade Carbonara Sauce is fit for:
GERD diet (make sure to remove the garlic before serving).

Follow the recipe and you will have one incredible meal. The sauce makes the dish! A valuable tip for executing this easy carbonara sauce recipe is bringing the eggs up to room temperature rather than adding them right out of the fridge. Room temperature eggs melt into the sauce and seamlessly melds with the cheese and other ingredients. As for your pork selection, guanciale is best. Pork cheek is extremely flavorful. Although true, pancetta works as well. Bacon can also be used but treat it as a last resort. Bacon is smoked while guanciale and pancetta are not which means a change in the flavor profile.

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Pasta with Carbonara Nutrition Facts

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Category: Pasta sauces, Savory sauces

Origin: Europe, Italy

Diets: GERD diet

Meals: Pasta

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