Creamy and cheesy

Carbonara Pasta Make this Masterpiece in 15 Minutes

Name: 15-Minute Pasta Carbonara
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 12 Box of your favorite spaghetti; 1/4 Lb Pancetta or Guancale; 2 Large Egg Yolks; 1/4 Cup Finely grated Pecorino Romano or Parmesan Cheese; 2 Cloves of Garlic; 2 tbsp Coarsely Ground Pepper; Salt to Taste

“Carbonara is a classic Italian pasta dish known for its deliciously creamy texture without using cream. I have been enjoying this dish since I was a child when my Nonna made it for me. Let’s face it, everyone loves pasta, creamy textures, and cheesy dishes.

The origins of Pasta Carbonara date back to around 1944 during World War II. This dish was born out of necessity, as soldiers had limited resources to cook their rations separately. Faced with this challenge, they ingeniously combined eggs, bacon, and pasta in a single vessel, resulting in the creation of the delightful and flavorful Pasta Carbonara that we enjoy today.

Here’s a traditional recipe for you:”

15-Minute Pasta Carbonara

Author: Chef Gianni Cuisine:Italian Courses:Dinner, Sides

Difficulty:IntermediatePrep time: 5 minutesCook time: 10 minutesRest time: minutesTotal time: 15 minutesServings:2 servingsCalories: kcal Best Season:Suitable throughout the year

Description

Pasta Carbonara is a creamy, delicious dish without using any cream

Ingredients

12 Box of your favorite spaghetti
1/4 Lb Pancetta or Guancale
2 Large Egg Yolks
1/4 Cup Finely grated Pecorino Romano or Parmesan Cheese
2 Cloves of Garlic
2 tbsp Coarsely Ground Pepper
Salt to Taste

Instructions

Cook the Pasta:
– Boil a large pot of salted water. Cook the 1/2 box of pasta until al dente according to the package instructions. Remember to save about 1 cup of pasta water before draining.
Prepare the Sauce:
– While the pasta is cooking, heat a large skillet over medium heat. Cook the 1/2 lb pancetta or guanciale until crispy, about 5-7 minutes. Add minced garlic, if using, for the last minute of cooking. Then, remove the pancetta from the skillet and set it aside, leaving the rendered fat in the skillet.
Mix 2 Egg yolks and Cheese:
– In a bowl, whisk together the 2 egg yolks and 1/4 cup grated cheese until well combined. Season with a bit of black pepper.
Combine Pasta and Sauce:
– After draining the pasta (remember to save some pasta water), add it to the skillet with the pancetta fat (heat off or very low to avoid scrambling the eggs). Pour the egg and cheese mixture over the pasta, tossing quickly to create a creamy sauce. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
Finish and Serve:
– Stir in the crispy pancetta. Season with additional black pepper and salt if needed. Serve immediately with extra grated cheese on top, and garnish with chopped fresh Italian parsley if desired.
Tips:
– To achieve a smooth carbonara sauce, combine the hot pasta with the egg mixture off the heat to prevent the eggs from scrambling.
– If you don’t have Pecorino Romano, Parmesan is a good substitute; however, it will give a slightly different flavor.
MANGIAMO!
Enjoy your creamy and flavorful carbonara!

Video

Every time I mention Carbonara to someone, they say, “I tried to make it and ended up with scrambled eggs.” The key is to avoid using too much heat or none at all when adding the sauce to the pasta. Usually, the heat from the pasta and the water is enough to melt the cheese and cook the egg yolks, creating a creamy sauce to enjoy with your pasta. Then add the salty kick from the meat, which will keep your palate entertained.