"Spaghetti Carbonara" recipe - "Spaghetti alla Carbonara"

“Spaghetti Carbonara” recipe – “Spaghetti alla Carbonara”

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

Total Cost: UK/£ 5.06*

Cost/portion: UK/£ 1.69*

Utensils you will need

One chef knife
One paring knife
One chopping board
One large non-stick frying pan
One large bowl
One small bowl
One zester or grater
One pestle and mortar
One 6lt saucepan
One wooden spatula or silicon spatula
One pasta server
One ladle

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • for the sauce

  • Extra virgin olive oil - 50gr
  • Black pepper corns - 2gr
  • Pecorino Romano cheese - 130
  • in alternative, use Parmigiano cheese or a mix of the two.
  • Guanciale (cheek lard) - 130gr
  • in alternative, use unsmoked pancetta or unsmoked bacon.
  • Egg Yolks - 3 (large)
  • in alternative, you can use one egg yolk per person and add one agg white every 450-500gr of pasta when you cook carbonara for a larger group of people.
  • for the pasta

  • Spaghetti - 270gr

  • Water - 5lt

  • Salt - 45gr

Instructions

  • 1.
    Putting the spaghetti to cook into salted boiling water

    • Extra virgin olive oil - 50gr
    • Water - 5lt
    • Salt - 45gr
    • Spaghetti - 270gr

      Put the saucepan with 5lt of water over a high heat.
      When the water comes to the first boil, put the frying pan with the extra virgin olive oil over a gentle heat (step 1 - pic. A).
      When the water has come to a stable boil, season it with 45gr of salt, then drop in the spaghetti (step 2 - pic. A). Let them soften for a minute, then use a pasta server or a spatula to bend them slightly and let the water cover them completely.
      While preparing the rest of the recipe, you will need to stir spaghetti frequently in the first few minutes so to prevent them from sticking to each other. Spaghetti will have to be strained one minute before they are properly done “al dente”.

      Note about salt and water for pasta

      If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but the commonly unknown result of this is that it will require a longer time to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.

      So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.

      The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.

      Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.

      A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.

      Keep also in mind that longer cooking time require smaller doses of salt whereas quicker cooking will need a larger dose.

  • 2.
    Preparing the black pepper, the cheese and frying the guanciale

    • Black pepper corns - 2gr
    • Pecorino Romano cheese - 130
    • in alternative, use Parmigiano cheese or a mix of the two.

    • Guanciale (cheek lard) - 130gr
    • in alternative, use unsmoked pancetta or unsmoked bacon.

    • The hot extra virgin olive oil in the pan

      While the spaghetti are boiling, finely crush the black pepper corn with pestle and mortar, then grate the Pecorino Romano cheese and set them both aside (step 2 - pic. A).
      Cut the guanciale into thin slices or small cubes: the fat needs to cook through perfectly and become slightly crispy. Add the sliced guanciale to the hot oil and let it fry gently stirring from time to time (step 2 - pic. B).

  • 3.
    Preparing the egg yolks and cheese mixture

    • Egg Yolks - 3 (large)
    • in alternative, you can use one egg yolk per person and add one agg white every 450-500gr of pasta when you cook carbonara for a larger group of people.

    • The grated cheese
    • The crushed black pepper

      Crack the three whole eggs into a small bowl. Wash your hands thoroughly, then pick up each egg yolk with the tips of your fingers, pull it up and let the whites slip through the fingers. Place the egg yolks into a large bowl (step 3 - pic. A).
      Add the grated cheese and the crushed black pepper into the bowl with the egg yolks and set aside (step 3 - pic. B).

  • 4.
    Binding the spaghetti with the guanciale and the fat

    • The fried guanciale in the frying pan
    • The cooked spaghetti
    • One or two ladles of cooking liquor

      Using a pasta server, strain the spaghetti directly into the saucepan with the fried guanciale (step 4 - pic. A).
      Alternatively, collect some cooking liquor into a jug and drain the spaghetti with a strainer, but do not let them dry completely.
      Immediately increase the heat to a high power and add one ladle of cooking liquor. Stir rapidly and let the water and the fat mix together and coat the spaghetti while reducing. If needed, add a second ladle of cooking liquor just to cook the spaghetti perfectly “al dente” (step 4 - pic. B).

      Note about the correct cooking point "al dente”

      “Al dente” literally means “to the tooth”. It indicates the perfect consistency that pasta, or any other food, should have at the end of the cooking process: not too soft and not too hard at chewing. Pasta cooked “al dente” maintains a harder consistency at the centre of the dough sheet which gives the diners a pleasant feeling of “biting” rather than “mushing” something under their teeth..

  • 5.
    Mixing the spaghetti with egg yolks and cheese

    • The pasta and guanciale mixture
    • The egg yolks and cheese mixture
    • 2-3 tbs of cooking liquor

      Take the frying pan away from the heat and immediately drop the pasta and all it’s liquor into the bowl with the egg yolks and the cheese. Stir immediately with a pasta server or a spatula (step 5 - pic. A).
      Then, add 2 or 3 tbs of cooking water and stir again creating a smooth sauce that will coat the speghetti (step 5 - pic. B).

"Spaghetti Carbonara" recipe - "Spaghetti alla Carbonara""Spaghetti Carbonara" recipe - "Spaghetti alla Carbonara""Spaghetti Carbonara" recipe - "Spaghetti alla Carbonara""Spaghetti Carbonara" recipe - "Spaghetti alla Carbonara""Spaghetti Carbonara" recipe - "Spaghetti alla Carbonara""Spaghetti Carbonara" recipe - "Spaghetti alla Carbonara""Spaghetti Carbonara" recipe - "Spaghetti alla Carbonara""Spaghetti Carbonara" recipe - "Spaghetti alla Carbonara""Spaghetti Carbonara" recipe - "Spaghetti alla Carbonara""Spaghetti Carbonara" recipe - "Spaghetti alla Carbonara""Spaghetti Carbonara" recipe - "Spaghetti alla Carbonara"

Instructions

  • 1.
    Putting the spaghetti to cook into salted boiling water

    • Extra virgin olive oil - 50gr
    • Water - 5lt
    • Salt - 45gr
    • Spaghetti - 270gr

      Put the saucepan with 5lt of water over a high heat.
      When the water comes to the first boil, put the frying pan with the extra virgin olive oil over a gentle heat (step 1 - pic. A).
      When the water has come to a stable boil, season it with 45gr of salt, then drop in the spaghetti (step 2 - pic. A). Let them soften for a minute, then use a pasta server or a spatula to bend them slightly and let the water cover them completely.
      While preparing the rest of the recipe, you will need to stir spaghetti frequently in the first few minutes so to prevent them from sticking to each other. Spaghetti will have to be strained one minute before they are properly done “al dente”.

      Note about salt and water for pasta

      If you think you might forget to salt water before adding pasta, you can salt water right after putting it on heat. This can become a safe routine, but the commonly unknown result of this is that it will require a longer time to come to the boiling temperature of 100ºC. It would be better instead to wait for the boiling to start and then carefully add the salt. The addiction of salt at this stage causes a sudden increase of the temperature of the solution for a couple of seconds during which the water increases the bubbling and risks to pour out if the pan’s sides are not sufficiently high.

      So the right pan should be taller than its diameter and capacious enough to contain a good amount of water.

      The minimum ratio between water and pasta is 1lt every 100gr. Although, for small amount of pasta it’s better to use a fairly large and deep pan which will keep the water to temperature also after dropping the pasta in. So that’s why I prefer to use 5lt of water even just to cook a single portion of pasta.

      Another important detail of which to take care, is the right quantity of salt to add to the water. It depends on the quantity of salt the condiment for pasta is going to contain and the cooking time that pasta requires; not only on your personal taste.

      A normal dose of salt is 11-12gr per litre of water and it can be increased to a maximum of 14-15gr for those who like their food to be particularly savoury. When using ingredients which are already salty themselves, like bacon or ham, the dose can be lowered to a minimum of 9-10gr per litre of water, as well as when you know that you will bind pasta with a lot of its own cooking water.

      Keep also in mind that longer cooking time require smaller doses of salt whereas quicker cooking will need a larger dose.

  • 2.
    Preparing the black pepper, the cheese and frying the guanciale

    • Black pepper corns - 2gr
    • Pecorino Romano cheese - 130
    • in alternative, use Parmigiano cheese or a mix of the two.

    • Guanciale (cheek lard) - 130gr
    • in alternative, use unsmoked pancetta or unsmoked bacon.

    • The hot extra virgin olive oil in the pan

      While the spaghetti are boiling, finely crush the black pepper corn with pestle and mortar, then grate the Pecorino Romano cheese and set them both aside (step 2 - pic. A).
      Cut the guanciale into thin slices or small cubes: the fat needs to cook through perfectly and become slightly crispy. Add the sliced guanciale to the hot oil and let it fry gently stirring from time to time (step 2 - pic. B).

  • 3.
    Preparing the egg yolks and cheese mixture

    • Egg Yolks - 3 (large)
    • in alternative, you can use one egg yolk per person and add one agg white every 450-500gr of pasta when you cook carbonara for a larger group of people.

    • The grated cheese
    • The crushed black pepper

      Crack the three whole eggs into a small bowl. Wash your hands thoroughly, then pick up each egg yolk with the tips of your fingers, pull it up and let the whites slip through the fingers. Place the egg yolks into a large bowl (step 3 - pic. A).
      Add the grated cheese and the crushed black pepper into the bowl with the egg yolks and set aside (step 3 - pic. B).

  • 4.
    Binding the spaghetti with the guanciale and the fat

    • The fried guanciale in the frying pan
    • The cooked spaghetti
    • One or two ladles of cooking liquor

      Using a pasta server, strain the spaghetti directly into the saucepan with the fried guanciale (step 4 - pic. A).
      Alternatively, collect some cooking liquor into a jug and drain the spaghetti with a strainer, but do not let them dry completely.
      Immediately increase the heat to a high power and add one ladle of cooking liquor. Stir rapidly and let the water and the fat mix together and coat the spaghetti while reducing. If needed, add a second ladle of cooking liquor just to cook the spaghetti perfectly “al dente” (step 4 - pic. B).

      Note about the correct cooking point "al dente”

      “Al dente” literally means “to the tooth”. It indicates the perfect consistency that pasta, or any other food, should have at the end of the cooking process: not too soft and not too hard at chewing. Pasta cooked “al dente” maintains a harder consistency at the centre of the dough sheet which gives the diners a pleasant feeling of “biting” rather than “mushing” something under their teeth..

  • 5.
    Mixing the spaghetti with egg yolks and cheese

    • The pasta and guanciale mixture
    • The egg yolks and cheese mixture
    • 2-3 tbs of cooking liquor

      Take the frying pan away from the heat and immediately drop the pasta and all it’s liquor into the bowl with the egg yolks and the cheese. Stir immediately with a pasta server or a spatula (step 5 - pic. A).
      Then, add 2 or 3 tbs of cooking water and stir again creating a smooth sauce that will coat the speghetti (step 5 - pic. B).

Rate this recipe

"Spaghetti Carbonara" recipe - "Spaghetti alla Carbonara"
  • 1 People Rated This Recipe

  • Average Rating

    (5 / 5)

No comments yet.

Hi Reader, thanks for sharing your thoughts with us!

Be Social

Related Posts

  • Servings : 4
  • Cook Time : 30 Min
AV_POST_RECIPE_00116_FEATURED
  • Servings : 3
  • Cook Time : 12 Min
Spaghetti with Cetara Anchovies dripping Spaghetti alla colatura di alici di Cetara
  • Servings : 5
  • Cook Time : 15 Min
"Tuna stuffed Tomatoes" recipe - Pomodori ripieni al tonno
  • Servings : 5
  • Cook Time : 30 Min
"Fagioli all'Uccelletto" recipe - Tuscan Beans in Tomato Sauce
  • Servings : 4
  • Cook Time : 25 Min
"Calamarata Pasta with Red Chicory, Walnuts and Gorgonzola Cheese" recipe
  • Servings : 8
  • Cook Time : 80 Min
"Ligurian Chickpeas Zimino Soup" vegan recipe - "Zimino di Ceci alla Ligure"
  • Servings : 4
  • Cook Time : 12 Min
"Spaghetti with Cherry Tomatoes and Lemon spicy sauce" Vegan recipe
  • Servings : 5
  • Cook Time : 10 Min
"Balanzoni: green ravioli with butter and sage" recipe - "Balanzoni al Burro e Salvia"
  • Servings : 3
  • Cook Time : 10 Min
"Taglierini pasta with San Daniele Ham and Poppy Seeds Sauce" recipe
  • Servings : 4
  • Cook Time : 90 Min
"Pappardelle with Tordi Matti Skewers" recipe - "Pappardelle ai Tordi Matti"
  • Servings : 8
  • Cook Time : 30 Min
"Crispy Artichokes Jewish-style" recipe - "Carciofi alla Giudia"
  • Servings : 10
  • Cook Time : 150 Min
"Callara Lamb Stew" recipe - "Pecora alla Callara"
  • Servings : 6
  • Cook Time : 180 Min
"Bolognese Ragù with Green Tagliatelle" recipe
  • Servings : 5
  • Cook Time : 50 Min
"Gratinèed Gnudi with Spicy Tomato Sauce" recipe - Gnudi al Pomodoro Gratinati
  • Servings : 3
  • Cook Time : 12 Min
  • Servings : 6
  • Cook Time : 180 Min
"Chicken Stock" recipe - "Brodo di Pollo"
  • Servings : 4
  • Cook Time : 15 Min
"Spaghetti and Potatoes" recipe - Spaghetti con le patate
%d bloggers like this: