Pasta Carbonara

Authentic Pasta Carbonara Recipe from Italy with Egg Yolks and Bacon

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

Introduction

Pasta Carbonara is a classic Italian dish that is loved for its creamy, cheesy sauce and savory pancetta. This dish is simple yet delicious, making it a favorite among pasta lovers.

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 eggs and bacon. Over time, the recipe evolved to include cream and cheese, creating the rich and indulgent sauce that we know today.

Ingredients

2 egg yolks
0.5 cup of heavy cream (optional)
0.75 cup grated parmesan cheese
desired amount of bacon or pancetta
chopped parsley (optional)
additional grated parmesan
salt and black pepper

How to prepare

Dice the bacon and cook it until desired crispness.
Drain the bacon on a paper towel and reserve the bacon grease.
In a bowl, mix 2 egg yolks with 0.5 cup of heavy cream and 0.75 cup of grated Parmesan cheese.
Add salt and pepper to taste.
Cook the noodles and strain them, reserving some of the starchy water.
Put the noodles back in the saucepan and add a teaspoon or two of the bacon grease to coat the noodles. This prevents the cream sauce from soaking into the noodles.
Add the egg mixture to the noodles and combine well.
If the sauce is too thick, add a bit of the reserved starchy water. Adjust according to preference.
Mix in the bacon bits into the sauce and noodles, or sprinkle them on top.
Serve the dish in a bowl or two and sprinkle with additional Parmesan, chopped parsley, and freshly ground pepper to taste.

Variations

Substitute bacon for pancetta for a more authentic flavor.
Add peas or mushrooms for a pop of color and extra flavor.
Use different types of cheese, such as pecorino or Romano, for a unique twist.

Cooking Tips & Tricks

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

- Reserve some of the starchy water from cooking the noodles to help create a creamy sauce.

- Toss the noodles in a bit of bacon grease before adding the sauce to prevent it from soaking into the noodles.

- Adjust the consistency of the sauce by adding more starchy water if needed.

Serving Suggestions

Serve Pasta Carbonara with a side salad or garlic bread for a complete meal.

Cooking Techniques

Be sure to cook the bacon in a skillet over medium heat to ensure it gets crispy.

- Toss the noodles in the sauce immediately after cooking to prevent them from sticking together.

Ingredient Substitutions

Use turkey bacon or vegetarian bacon as a substitute for pork bacon.

- Substitute heavy cream with half-and-half or milk for a lighter sauce.

Make Ahead Tips

Pasta Carbonara is best served fresh, but you can cook the bacon and prepare the sauce ahead of time for a quicker meal.

Presentation Ideas

Serve Pasta Carbonara in a bowl with a sprinkle of parsley and freshly ground pepper on top for a beautiful presentation.

Pairing Recommendations

Pair Pasta Carbonara with a crisp white wine, such as Pinot Grigio, to complement the rich flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 380 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 22g per serving

Saturated Fat: 10g per serving

Proteins

Protein: 15g per serving

Vitamins and minerals

Calcium: 20% of daily value per serving

Iron: 10% of daily value per serving

Alergens

Contains: Eggs, Dairy

Summary

Pasta Carbonara is a rich and indulgent dish that is high in fat and protein. It is a great source of calcium and iron, but may not be suitable for those with egg or dairy allergies.

Summary

Pasta Carbonara is a delicious and comforting dish that is perfect for a cozy night in. With its creamy sauce, crispy bacon, and cheesy goodness, it is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a moth to a flame. It was a warm summer day, and I had been invited to a friend's house for lunch. As I walked into her kitchen, the aroma of sizzling bacon and garlic filled the air, and my mouth instantly began to water.

My friend, Maria, was busy cooking up a storm, her hands moving deftly as she sautéed the pancetta and minced garlic in a skillet. I watched in awe as she added the cooked pasta to the pan, along with a generous amount of grated Parmesan cheese and freshly cracked black pepper. The ingredients came together in a glorious symphony of flavors, and I knew I had to learn how to make this dish for myself.

Maria noticed my interest and smiled knowingly. "Would you like to learn how to make Pasta Carbonara?" she asked.

I nodded eagerly, and she handed me a pen and a notebook. "Write this down," she instructed, rattling off the ingredients and steps in rapid succession. I furiously scribbled down everything she said, determined to recreate this delicious dish in my own kitchen.

As I cooked my first batch of Pasta Carbonara at home, I couldn't help but think back to that fateful day at Maria's house. The flavors were just as heavenly as I remembered, and I knew that this recipe would become a staple in my cooking repertoire.

Over the years, I continued to make Pasta Carbonara for friends and family, each time adding my own twist to the classic recipe. I experimented with different types of pasta, swapped out pancetta for bacon, and even tried adding peas or mushrooms for a bit of variety. But no matter how I changed it up, the essence of the dish remained the same - creamy, savory, and utterly irresistible.

As I shared my version of Pasta Carbonara with more and more people, I began to collect compliments and requests for the recipe. Friends would call me up asking for cooking tips, while family members eagerly awaited the next dinner party where I would serve up my signature dish.

One day, as I was browsing through a stack of old cookbooks at a local flea market, I stumbled upon a dusty tome filled with traditional Italian recipes. Flipping through the pages, I couldn't believe my luck when I came across a recipe for Pasta Carbonara that was almost identical to the one Maria had taught me all those years ago.

I eagerly purchased the cookbook and brought it home, pouring over the pages with a sense of nostalgia. As I read through the recipe, I realized that Pasta Carbonara had a long and storied history, dating back to the days when Italian shepherds would cook up a simple meal of pasta, eggs, and cheese over an open fire.

I learned that the dish had evolved over time, with different regions of Italy adding their own unique ingredients and techniques to create their own version of Pasta Carbonara. Some used cream, others added peas or mushrooms, but all agreed on one thing - the key to a good Carbonara was in the quality of the ingredients and the skill of the cook.

Armed with this newfound knowledge, I continued to perfect my Pasta Carbonara, tweaking and adjusting the recipe until it was just right. I shared my discoveries with friends and family, regaling them with tales of the dish's origins and traditions.

Now, as I stand in my kitchen, stirring a steaming pot of Pasta Carbonara, I can't help but feel a sense of pride and satisfaction. This recipe, which I learned from a dear friend and refined through years of practice and experimentation, has become a cherished part of my culinary repertoire.

And as I sit down to enjoy a plate of creamy, savory Pasta Carbonara, surrounded by loved ones who appreciate the care and passion that goes into each and every bite, I can't help but feel grateful for the journey that led me to this delicious dish. It may have started with a chance encounter in a friend's kitchen, but it has evolved into a lifelong love affair with the art of cooking - a love that I will continue to share with others for years to come.