Spaghetti alla Carbonara
Spaghetti alla carbonara (literally "charcoal burners' spaghetti" in Italian) is an Italian pasta dish made with eggs, pecorino romano, guanciale and black pepper. It was created in the middle of the 20th century. Like most recipes, the origins of the dish are obscure but there are many legends. As 'carbonara' literally means 'coal miner's wife', some believe that the dish was first made as a hearty meal for Italian coal miners. Others say that it was originally made over charcoal grills, or that it was made with squid ink, giving it the color of coal. It has even been suggested that it was cr
Source and licence
"Spaghetti alla Carbonara" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Spaghetti_alla_Carbonara, revision 4640105), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Spaghetti_alla_Carbonara&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4640105
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 450 g (1 pound) spaghetti
- 225–500 g (½–1 pound) guanciale or pancetta
- 5 egg yolks
- 178 ml (¾ cup) grated Pecorino Romano cheese
- 178 ml (¾ cup) grated Parmigiano-Reggiano cheese
- 3–4 tablespoons extra-virgin olive oil
- ½ tablespoon freshly-ground pepper
- Salt
Method
- Dice the guanciale or pancetta into 2.5 cm (1-inch) pieces.
- Bring a big pot of water to a boil and add salt to taste when it begins to simmer.
- Cook the spaghetti until it is al dente and drain it, reserving 1 cup of water.
- While spaghetti is cooking, heat the olive oil in a large skillet over a medium-high heat. When the oil is hot, add the pancetta and cook for about 10 minutes over a low flame until the pancetta has rendered most of its fat but is still chewy and barely browned.
- In a bowl, slowly whisk about ½ cup of the pasta water into the egg yolks. Add the grated cheese and mix thoroughly with a fork.
- Strain the spaghetti and transfer it immediately to the skillet with the pancetta. Toss it and turn off the heat.
- Add the egg and cheese mixture to the pasta while stirring in the remaining pasta water to help thin the sauce and create an emulsion.
- Add the pepper and toss all the ingredients to coat the pasta.