Spaghetti Carbonara | Carbonara Pasta Recipe Classic Style

Carbonara(Italian: Karbo'na'ra) is a famous classic pasta dish from Rome. Which is made of spaghetti or any kind of pasta, Egg yolk, & combination of pecorino-romano & Parmigiano-Reggiano cheese, and guanciale(cured pork), and black pepper. It is a deliciously smooth non-veg pasta. Carbonara was invented in 1944 by a Bolognese chef. Today I will share with you all a recipe for the Classic Spaghetti Carbonara, and I'm sure you definitely love that recipe.

Can be refrigerated cooked Carbonara?

 I can say no, absolutely not. This pasta is enjoyed when it is freshly made.

How do you avoid scrambling the egg yolk while making carbonara pasta?

You have to wait until any sounds of crackling or sizzling has stopped, Then you have to put cheese & yolk mixture to the carbonara move away from the flame, add a splash of hot pasta water too for a great smooth mix.

Cooking time: 20minutes

Serve portion : 2 persons

Ingredients:

Spaghetti pasta - 200gm

Eggs - 3 egg yolk (no required egg white)

pecorino-romano/Parmigiano-Reggiano cheese - 80gm finely grated use both if you have or you can use 1 of them if you do not have them both.

White wine - 10ml

Crushed black pepper - 1gm

Pasta water hot - 15ml

Guanciale/bacon -  60gm finely chopped

Fresh parsley - 1gm finely chopped use for garnish only

Salt - 1/2 tbsp(only used for boiling pasta)

Oil - 2tbsp (only used for boiling pasta)

Cooking method:

• First, parboil your spaghetti pasta with added salt & oil into the water for exactly 7-8 minutes, for getting the perfect "Al-dente"(85% doneness) pasta.
  
  
  

• Now after the parboil is done strain out the pasta in the bowl and keep aside the pasta and keep pasta water only 15ml enough.

• Now finely chop guanciale/bacon and keep aside.

• And ready grated cheese too.
  
  
  

• Now take a small bowl put egg yolk. And mix with finely grated Pecorino-Romano/Parmigiano-Reggiano cheese together, mix them well keep aside too.

• Heat a saute pan at medium flame, put chopped guanciale/bacon and saute until fat releasing from guanciale/bacon.and become crispy. (you can take out some of the crispy chopped guanciale/bacon for garnish).

  

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• Now you see some of the guanciale/bacon is sticking to the bottom of the saute pan.

• Add white wine to sauteed guanciale/bacon. Now scrape out the proteins which are sticking to the bottom of the pan.

• Now put parboiled spaghetti along with hot pasta water. Mix with cooked crispy guanciale/bacon.

• (Important step)

• Now move away that hot saute pan from the flame. Put cheese and yolk mixture in pasta.

• Now suddenly give it a nice mix until pasta becomes creamy, if you see the pasta and sauce getting very dry add 2 to3 tbsp of hot pasta water and mix it again. (Do not take it back to the flame again for mixing, pasta can be spoiled by curdling the sauce).

• After mixing them you will get the desired creamy Spaghetti Carbonara pasta.

•  Finish with grated pecorino-romano/Parmigiano-Reggiano cheese, crushed black pepper and chopped fresh parsley(optional), crispy chopped guanciale/bacon on top.

• This freshly made Spaghetti Carbonara eat as soon as possible after making it. Do not keep this for later consumption.

This is an authentic & classic Spaghetti Carbonara pasta recipe which I shared with you all. If you wish you can add vegetables or you can make it by using chopped chicken if you want to enjoy a different style, Or you don't like pork at all. Any doubt about the recipe please let me know in the comment section below. please follow my channel for more interesting recipes. check out my other recipes Click here!.