Perfect Spaghetti Carbonara
ID: 13b4e1f7...
A classic Roman pasta dish made with crispy pancetta, egg yolks, pecorino cheese, and plenty of black pepper. It is incredibly rich and creamy without using any cream.
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🍳 요리 흐름
Boil spaghetti in salted water until al dente. → Infuse olive oil with garlic and pancetta skin, then fry sliced pancetta until crispy. → Whisk egg yolks with salt, pepper, and grated Pecorino cheese. → Toss cooked pasta in the pancetta pan off the heat, add pasta water and the egg mixture, then stir quickly into a creamy sauce. → Serve immediately with more cheese and black pepper.
조리 단계
간단한 조리 순서
Boil spaghetti in salted water until al dente. → Infuse olive oil with garlic and pancetta skin, then fry sliced pancetta until crispy. → Whisk egg yolks with salt, pepper, and grated Pecorino cheese. → Toss cooked pasta in the pancetta pan off the heat, add pasta water and the egg mixture, then stir quickly into a creamy sauce. → Serve immediately with more cheese and black pepper.
소개
A classic Roman pasta dish made with crispy pancetta, egg yolks, pecorino cheese, and plenty of black pepper. It is incredibly rich and creamy without using any cream.
단계 1
Bring a large pot of water to a boil, add salt, and cook the spaghetti for 8 to 10 minutes until al dente.
단계 2
Cut the skin off the pancetta. Place the skin in a frying pan with olive oil and a crushed garlic clove over medium heat to infuse the oil.
단계 3
Slice the remaining pancetta into small pieces. Once the garlic and pancetta skin have flavored the oil, remove them from the pan.
단계 4
Add the sliced pancetta to the pan and fry until nice and crispy.
단계 5
In a bowl, whisk together the 3 egg yolks, a pinch of black pepper, a tiny pinch of salt, and grated Pecorino cheese until a thick paste forms.
재료 목록
중요 사항
Traditional carbonara does not contain cream; the creamy texture comes entirely from the emulsion of egg yolks, cheese, and starchy pasta water.
Using the pancetta skin and a whole garlic clove to flavor the cooking oil adds depth to the dish without overpowering it.
Saving some pasta cooking water is essential to control the consistency of the sauce and help melt the cheese smoothly.
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