Classic Pasta Carbonara

Classic Pasta Carbonara Recipe - Traditional Italian Dish

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Pasta Carbonara is a classic Italian dish that is loved by many for its creamy and savory flavors. This dish is perfect for a cozy night in or a special dinner with loved ones.

History

Pasta Carbonara is believed to have originated in Rome, Italy. It is said that the dish was created as a way to use up leftover ingredients such as eggs, cheese, and bacon. Over time, Pasta Carbonara has become a popular dish in Italian cuisine and is enjoyed by people all over the world.

Ingredients

16 oz (454 g) spaghetti
1 cup chopped turkey bacon or regular bacon (cut a package of bacon in half and freeze one half for later. The easiest way to chop it is to use scissors on partially frozen bacon.)
0.5 cup chopped onion, red, white, or yellow only
2 to 3 cloves garlic, minced
0.5 tsp dried oregano
2 tbsp all-purpose flour
1.5 cup low-fat milk
0.5 cup low-fat or non-fat sour cream
0.25 cup grated parmesan
0.25 cup chopped fresh parsley leaves
salt and ground black pepper

How to prepare

Cook the spaghetti according to the instructions on the package.
Meanwhile, cook the bacon in a large skillet over medium-high heat until it turns golden brown. Add the onion and garlic and sauté for 3 minutes, until the onion becomes soft.
Add the oregano and cook for 1 minute.
Add the flour and stir to coat the onion.
Add the milk and bring it to a simmer. Cook for 5 minutes, until the sauce thickens, stirring frequently.
Remove from heat and stir in the sour cream, Parmesan, and parsley.
Season with salt and black pepper, according to your taste.
Drain the pasta and toss it with the sauce until it is well coated. Serve warm and plain.

Variations

Add cooked chicken or shrimp for extra protein.
Use different types of pasta such as fettuccine or penne.
Add vegetables such as peas, spinach, or cherry tomatoes for a pop of color and added nutrients.

Cooking Tips & Tricks

Be sure to cook the bacon until it is crispy to add a nice crunch to the dish.

- When adding the flour to the sauce, be sure to stir constantly to prevent lumps from forming.

- To make the sauce extra creamy, you can add a splash of heavy cream.

- For a vegetarian version, you can substitute the bacon with mushrooms or roasted vegetables.

Serving Suggestions

Pasta Carbonara is best served hot and fresh. You can garnish it with extra Parmesan cheese and fresh parsley for added flavor.

Cooking Techniques

Be sure to cook the bacon until it is crispy to add texture to the dish.

- When making the sauce, be sure to stir constantly to prevent lumps from forming.

- Toss the pasta with the sauce off the heat to prevent the eggs from scrambling.

Ingredient Substitutions

You can use pancetta or guanciale instead of bacon for a more traditional flavor.

- Greek yogurt can be used as a substitute for sour cream.

- Pecorino Romano cheese can be used instead of Parmesan for a sharper flavor.

Make Ahead Tips

You can cook the bacon and make the sauce ahead of time and store them in the refrigerator until ready to use. Cook the pasta just before serving for the best texture.

Presentation Ideas

Serve Pasta Carbonara in a large pasta bowl and garnish with extra Parmesan cheese and fresh parsley. You can also serve it with a side salad or garlic bread.

Pairing Recommendations

Pasta Carbonara pairs well with a crisp white wine such as Pinot Grigio or Sauvignon Blanc. A side of garlic bread or a simple green salad complements the dish nicely.

Storage and Reheating Instructions

Leftover Pasta Carbonara can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta in a skillet with a splash of milk or cream and heat over low heat until warmed through.

Nutrition Information

Calories per serving

One serving of Pasta Carbonara contains approximately 400 calories.

Carbohydrates

The carbohydrates in this dish come mainly from the pasta and flour used in the sauce. One serving of Pasta Carbonara contains approximately 60 grams of carbohydrates.

Fats

The fats in this dish come from the bacon, sour cream, and Parmesan cheese. One serving of Pasta Carbonara contains approximately 20 grams of fat.

Proteins

The proteins in this dish come from the bacon, milk, and Parmesan cheese. One serving of Pasta Carbonara contains approximately 15 grams of protein.

Vitamins and minerals

Pasta Carbonara is a good source of calcium, vitamin A, and vitamin D due to the milk and cheese used in the sauce.

Alergens

This dish contains dairy (milk, sour cream, Parmesan cheese) and gluten (pasta), so it may not be suitable for those with dairy or gluten allergies.

Summary

Pasta Carbonara is a rich and creamy dish that is high in carbohydrates and fats. It is a good source of protein and contains essential vitamins and minerals.

Summary

Pasta Carbonara is a delicious and comforting dish that is perfect for a cozy night in. With its creamy sauce, crispy bacon, and savory flavors, it is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day, and I was visiting my friend Maria in her quaint little Italian village. As we sat in her cozy kitchen, sipping on espresso and chatting about life, she suddenly sprung up from her chair and declared, "It's time to make pasta carbonara!"

I watched in amazement as Maria effortlessly cracked eggs into a bowl, grated pecorino cheese, and whisked everything together until it formed a creamy sauce. She then cooked the pancetta until it was crispy, tossed in the al dente pasta, and poured the egg mixture over it all, creating a luscious, velvety coating that clung to every strand.

As I took my first bite of the pasta carbonara, I was instantly transported to a world of rich flavors and comforting textures. It was like nothing I had ever tasted before, and I knew in that moment that I had to learn how to make this dish for myself.

Over the years, I have perfected my own recipe for classic pasta carbonara, drawing inspiration from Maria's traditional method and adding my own unique twist. I have shared this recipe with friends and family, who have all fallen in love with its decadent simplicity.

To make my version of pasta carbonara, you will need the following ingredients:

- 1 pound of spaghetti

- 4 large eggs

- 1 cup of grated pecorino Romano cheese

- 8 ounces of pancetta, diced

- 4 cloves of garlic, minced

- Salt and pepper to taste

- Fresh parsley for garnish

First, bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until it is al dente. While the pasta is cooking, heat a skillet over medium heat and add the diced pancetta. Cook until the pancetta is crispy and golden brown, then add the minced garlic and cook for another minute until fragrant.

In a separate bowl, whisk together the eggs, grated pecorino cheese, and a generous amount of black pepper. Once the pasta is cooked, reserve a cup of the pasta water and drain the spaghetti. Immediately add the hot pasta to the pancetta and garlic mixture, tossing well to coat.

Remove the skillet from the heat and quickly stir in the egg and cheese mixture, using tongs to combine everything evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up. Season with salt and pepper to taste.

To serve, divide the pasta carbonara among plates and garnish with freshly chopped parsley. This dish is best enjoyed immediately, while the sauce is still warm and creamy.

I hope you enjoy making and savoring this classic pasta carbonara as much as I do. It is a dish that never fails to bring a smile to my face and comfort to my soul. Bon appétit!