Hello, I’m Jane. Today, we’re going to prepare classic carbonara recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Classic Carbonara Recipe
Classic Carbonara is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Classic Carbonara is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook classic carbonara using 5 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Classic Carbonara:
- Make ready 100 g spaghetti
- Take 50 g Pancetta
- Get 1 egg
- Make ready 30 g pecorino romano, grated
- Take Freshly ground black pepper
Steps 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 is going to wrap it up with this exceptional dish classic carbonara recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
