Hello, I’m Joana. Today, I’m gonna show you how to prepare classic carbonara recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Classic Carbonara Recipe
Classic Carbonara is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Classic Carbonara is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have classic carbonara using 5 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Classic Carbonara:
- Prepare 100 g spaghetti
- Get 50 g Pancetta
- Make ready 1 egg
- Make ready 30 g pecorino romano, grated
- Prepare Freshly ground black pepper
Instructions to make Classic Carbonara:
- Bring a pot of water to the boil add salt (it should be salty like the sea) and cook spaghetti fully, 7-8 minutes.
- 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.
- 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.
- 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.
- 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.
- 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 sausage 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.
So that’s going to wrap it up for this exceptional dish classic carbonara recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
