Recipe: Delicious Classic Carbonara

Classic Carbonara. This is not at all the classic Italian Carbonara. Spaghetti alla Carbonara: When it's good, it can make your eyes roll back in your head with pleasure. It lurks there, beckoning, batting its eyelashes on Italian menus.

The recipe is not fixed, with any sort of hard cheese. There is nothing groundbreaking about this pasta. Humble ingredients—eggs, noodles, cheese, and pork—combine to create glossy, glorious pasta carbonara. You can cook Classic Carbonara using 5 ingredients and 6 steps. Here is how you cook it.

Ingredients of Classic Carbonara

1. You need 100 g of spaghetti.
2. Prepare 50 g of Pancetta.
3. You need 1 of egg.
4. It's 30 g of pecorino romano, grated.
5. You need of Freshly ground black pepper.

It's the no-food-in-the-house dinner of our dreams. One of the richest and most popular Italian dishes is also one of it's most deceptively complex. Though the dish only has a handful of ingredients. James Martin's recipe for a classic carbonara uses fresh penne, but dried spaghetti also works well.

Classic Carbonara instructions

1. Bring a pot of water to the boil add salt (it should be salty like the sea) and cook spaghetti fully, 7-8 minutes..
2. While the pasta is cooking, start the pancetta on cold pan and put on medium heat. Starting with a cold pan helps the fat in the pancetta render down. This should take around the same amount of time as cooking the pasta..
3. Whilst the pancetta and spaghetti cook, mix the egg, pecorino and black pepper in a bowl and set aside. This is the final piece of our sauce..
4. Once the pasta is cooked, the pancetta should also be sufficiently browned. You should also have a few tablespoons of fat which rendered out of the meat, which we want to leave in the pan. If the pancetta isn’t brown yet, take the pasta out of the water so it stops cooking and set aside, saving some of the pasta water..
5. Once you’re happy with the browning on the pancetta, add the pasta into the pan with the pancetta and toss so the pasta is coated with the fat. The residual water on the pasta will cause the oil to spit a bit but this is expected. Add in a few tablespoons of pasta water to help the sauce emulsify further. Take off the heat..
6. Finally, we have to let the pasta cool slightly before adding in the egg mixture, otherwise you’ll get scrambled eggs. I like to do this by tossing it for around 15 more seconds after taking off the heat. It should feel hot to the touch but not burn you. Add in the egg mixture and mix into the pasta. The cheese will melt and a cohesive sauce will develop! Finish with more pepper and pecorino to taste..

Spaghetti Carbonara (with Eggs and Bacon) I include a recipe for this well-known dish because most people I know get it completely wrong, either adding milk or cream or letting the eggs become. Carbonara (Italian: [karboˈnaːra]) is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name. Spaghetti Carbonara is a classic Italian dish that has only a few ingredients. Traditionally, carbonara is made using guanciale or pancetta.