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Back to Basics: Spaghetti Carbonara is a ‘soul-warming meal’
Perfect for February’s chill or a special Valentine’s Day meal
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When February’s chill sets in, a hearty, soul-warming meal is in order, and my take on the Spaghetti Carbonara recipe fits the bill perfectly. As the cold winds blow outside, few things are as comforting as a steaming plate of this rich, flavorful pasta. This recipe delivers a creamy, savory experience that’s both easy to make and incredibly delicious. Best of all, it comes together quickly, making it an ideal weeknight dinner when you crave a taste of Italian sunshine without spending hours in the kitchen.
While Spaghetti Carbonara is now a beloved Italian staple, its true origins are a subject of lively debate. Some trace it back to the 1839 Neapolitan cookbook by Ippolito Cavalcanti, which features a similar dish called “Pasta Cacio e Uova,” made with melted lard, beaten eggs and cheese. Another popular theory, stemming from the dish’s name referencing “Carbonaro” (coal burner), suggests it was a simple, hearty meal for men working long hours outdoors. However, the dish's connection to American GIs during the Allied liberation of Rome in 1944 is equally compelling, with stories of soldiers adding their rationed eggs and bacon to local restaurant menus. This theory is supported by the first known printed mention of “Spaghetti Carbonara” in a 1950 La Stampa article, describing it as popular among American servicemen. Whatever the case may be, each of the theories suggests that this simple but heavenly dish gets its name from the coal miners who could easily make it with readily available ingredients: eggs, cheese and guanciale.
Classic carbonara is a pasta dish prepared with guanciale (made from fatty, cured pork cheeks), Pecorino Romano cheese, eggs (usually just egg yolks), salt and pepper. But my take on this also adds ingredients such as heavy cream, onion and garlic, which help to gently smooth the meat and bring all the flavors together nicely for a superb experience.
While purists insist that authentic spaghetti carbonara shuns cream, relying solely on pasta water for its luscious sauce, I take a slightly different approach. My recipe embraces heavy cream, deviating from tradition. The rationale behind pasta water is its starchy contribution, which thickens the sauce and marries the ingredients beautifully. However, I find the starch inherent in the cooked spaghetti sufficient, rendering the extra starchy water unnecessary.
Conversely, I find that using pasta water creates a flat, slightly starchy flavor. The consistency is good, but it could be better. Using heavy cream smooths the sauce, removes the starchy flavor, and doesn’t overpower the egg flavor, which is essential to this dish. For this reason, many people, including myself, choose heavy cream. However, for an authentic Italian flavor, omit the heavy cream and use pasta water after sauteing the pasta.
When it comes to crafting a truly exceptional pasta dish, many culinary enthusiasts will argue that the foundation lies in using fresh, homemade pasta. This particular recipe is no exception; the flavor and texture of homemade pasta undoubtedly elevates the final meal to a new level. However, the reality of our busy lives often dictates that we don’t always have the luxury of time to prepare pasta from scratch.
Recipe
Spaghetti Carbonara
4 servings
Active Time: 25 minutes/Total Time: 25 minutes
Ingredients
8 eggs yolks
3/4 cup heavy cream
1/2 cup Parmesan cheese, grated
1 clove garlic, peeled and grated
1 teaspoon salt
1/4 teaspoon ground pepper, ideally freshly ground
4 servings of spaghetti, fettuccine, or another kind of pasta
2 tablespoons frying oil, adjust if needed
1 medium onion, peeled and finely chopped
1/2 pound bacon (cut into small pieces)*
Final touch:
4 tablespoons Parmesan cheese, grated or shavings
Salt and pepper, ideally freshly ground
Optional: Chives, fresh and finely chopped
* Skip the bacon for a vegetarian option. If you love bacon, you can consider doubling it.
Directions
Cook pasta (follow instructions on the box for cooking store-bought pasta) and then drain water by pouring pasta over a colander. Or prepare and cook homemade pasta. Then drain with a colander.
Important: Do not leave the pasta to rest in a colander. It still is cooking (because of the hot temperature of the pasta), and you can end up with overcooked pasta. Use the pasta immediately in the next steps or place it to cool on a baking sheet if you need more time.
For the egg mixture: Place in a small mixing bowl — egg yolks, heavy cream, Parmesan, garlic, salt and pepper. Whisk together until thoroughly combined (about 1 minute). Put aside for a later step.
Meanwhile, preheat a stir fry pan on medium-high heat with 2 tablespoons frying oil and add onion. Saute until onions are glossy, about 2 to 3 minutes. Add bacon and saute until you reach the degree of cooking you prefer.
Lower the heat to medium and add the cooked pasta. Saute while constantly turning with tongs to ensure the pasta doesn’t stick to the bottom of the pan and the onion and bacon are stirred into it (about 1 to 2 minutes).
Remove the pan from the stove, leaving the pasta, bacon and onion inside the pan. Add egg mixture from earlier. Stir until the sauce nicely coats the pasta (about 30 seconds to 1 minute).
Important: Don’t worry. The egg yolks will cook fully from the heat of the hot pasta and pan as soon as the pasta is coated.
Taste and add salt or pepper if needed.
For plating: Use tongs to place the pasta in the center of the plate (try to create a twist effect during plating).
Sprinkle with grated Parmesan and freshly ground salt and pepper. Serve.
Source: Tom Slepicka
Therefore, the choice is entirely yours: you can either embark on the rewarding journey of creating your own spaghetti or other pasta varieties from scratch (refer to cookinghub.com for detailed recipes and instructions for pasta dough and homemade pasta), or you can opt for the convenience of store-bought pasta. Regardless of your decision, if you choose to make your pasta from scratch, this step should be the first priority in your meal preparation.
Next, cook the pasta and simultaneously prepare the egg mixture, chop and saute the onion and bacon. The goal is to have everything finished at the same time so that the cooked pasta can be added directly to the pan with the onion and bacon. However, if the pasta finishes cooking early, drain it and spread it on a baking sheet or plate to prevent it from overcooking. Alternatively, less experienced cooks can start by preparing the egg mixture, then saute the onion and bacon, and cook the pasta last. This method takes longer but may be less stressful and more enjoyable, while still producing great results.
While the pasta is cooking, prepare the egg mixture by combining egg yolks, heavy cream, Parmesan cheese, garlic, salt and pepper in a small mixing bowl. Whisk these ingredients together until thoroughly combined, which should take about 1 minute, and then set the mixture aside for a later step.
Meanwhile, preheat a stir-fry pan over medium-high heat with 2 tablespoons of frying oil. Add chopped onion and saute until glossy, about 2 to 3 minutes. Then, add bacon and continue to saute until it reaches your desired level of crispness.
When the onion and bacon are sauteed to your liking, lower heat to medium and add the cooked pasta. Saute, constantly turning the pasta with tongs to ensure it doesn't stick to the bottom of the pan and that the onion and bacon are evenly distributed (about 1 to 2 minutes). This step allows us to bring out the best of both worlds. Briefly sauteing perfectly cooked pasta creates a slightly different flavor profile on the outer surface of the noodles while preserving the traditional taste within.
Good to know
- Guanciale is a prized Italian cured meat crafted from pork jowl, boasts a rich, savory flavor and a unique texture derived from its high fat content, which renders beautifully when cooked. This unique ingredient offers a subtle sweetness that sets it apart. However, if guanciale proves elusive, pancetta can be used as a substitute for a comparable, albeit less intense, pork flavor, or bacon can offer a different, smokier alternative.
- The traditional cheese used in carbonara is Pecorino Romano. However, you can use regular store-bought shredded or grated Parmesan, or even the more unique Parmigiano-Reggiano. For a casual meal, I incorporate a generic grated Parmesan into the sauce and then, as a final touch, grate some fresh Parmigiano-Reggiano on top. For special occasions, I use Parmigiano-Reggiano for all steps of the recipe. Ultimately, you should choose what you like best or what you already have on hand.
- While only egg yolks are used in this recipe, do not get rid of the egg whites. You can use them in other recipes such as, for example angel food cake, pavlova, meringue kisses and many more, or just make yourself a quick scramble. You can also freeze them in a food container for later use.
Remove the pan from the stove, leaving the pasta, bacon and onion inside. Add the egg mixture that you set aside earlier. Stir until the sauce evenly coats the pasta, which should take about 30 seconds to 1 minute. Don’t worry, the residual heat from the hot pasta and pan will fully cook the egg yolks as soon as the pasta is coated. Finally, taste and add salt or pepper if needed.
Using tongs, place the pasta in the center of the plate, twisting as you lay on the plate for a refined look. Finish by sprinkling with grated or shredded Parmesan cheese and freshly ground salt and pepper.
Tom Slepicka is the founder of www.cookinghub.com, and is a recipe creator, culinary instructor, chef, and a consultant. You can reach him at tom@cookinghub.com.
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