Looking for a quick weeknight dinner that feels like a treat? This Creamy Bacon Carbonara with an Italian twist is your answer. It combines rich, savory flavors with a touch of elegance, thanks to crispy bacon and a luscious, creamy sauce. Perfect for impressing guests or simply satisfying your own craving for something delectable.
Steps
- Begin by bringing a large pot of salted water to a boil, using 1 tablespoon of salt for every 2 quarts of water.
- As the water heats up, warm olive oil or butter in a sauté pan over medium heat. Add diced pancetta or bacon and cook until crispy, then optionally add minced garlic and cook for another minute before transferring everything to a large bowl.
- In a separate bowl, beat the eggs and blend in half of the grated cheese, setting this mixture aside for later use.
- Once the water is boiling, cook the pasta until it is al dente. Use tongs to transfer the pasta directly from the pot to the bowl containing the pancetta and garlic, making sure it is still dripping wet. Reserve some pasta water for later use.
- Quickly toss the hot pasta with the pancetta and garlic to ensure the pasta’s heat is retained, which will help in creating a creamy sauce with the eggs.
- Add the egg and cheese mixture to the pasta, tossing swiftly to combine. If needed, add some reserved pasta water to maintain a creamy consistency and add salt to taste.
- Serve immediately, garnished with the remaining Parmesan cheese and freshly ground black pepper. Optionally, sprinkle some fresh chopped parsley on top for added flavor.
Ingredients
- 1 tablespoon extra virgin olive oil or unsalted butter
- 1/2 pound pancetta or thick cut bacon, diced
- 1 to 2 garlic cloves, minced (optional)
- 3 to 4 whole eggs
- 1 cup grated Parmesan or pecorino cheese
- 1 pound spaghetti (or bucatini or fettuccine)
- Kosher salt to taste
- Freshly ground black pepper to taste
Nutritional Values
Calories: 2682 | Fat: 186g | Saturated Fat: 66g | Cholesterol: 996mg | Sodium: 2478mg | Carbohydrates: 150g | Dietary Fiber: 6g | Sugars: 6g | Protein: 96g | Vitamin C: N/A | Calcium: 1026mg | Iron: 12mg | Potassium: 1290mg
FAQ
- What is the key to achieving a creamy carbonara sauce?
- The secret lies in quickly stirring the egg mixture into the hot pasta. The pasta should be sufficiently hot to “cook” the eggs into a silky sauce without causing them to curdle.
- Can I use cream in my carbonara?
- While adding cream is not traditional, it’s an option if you want an even creamier sauce. However, many find the dish rich enough with just eggs and cheese.
- What type of meat should I use for carbonara?
- Traditionally, guanciale, a type of cured pork from Italy, is used. However, pancetta or bacon can be excellent substitutes, with pancetta offering a salty flavor and bacon a smoky one.
- How can I prevent the eggs from curdling?
- To avoid the eggs curdling, temper them by whisking in a few tablespoons of reserved hot pasta water before combining with the pasta. This helps create a smooth sauce.
- What kind of cheese is best for carbonara?
- Opt for high-quality Parmesan or pecorino cheese rather than processed alternatives. The choice of cheese significantly impacts the flavor and authenticity of the dish.
Tips
- Prepare in Advance: Since the dish comes together quickly, ensure all your ingredients and tools are ready to go before you start cooking. This helps in managing the timing crucial for perfect carbonara.
- Temper the Eggs: To prevent the eggs from curdling, have them beaten and ready in a bowl. Quickly whisk in a few tablespoons of reserved hot pasta water to temper them before tossing with the pasta.
- Choose High-Quality Cheese: For the best flavor, use authentic, high-quality Parmesan cheese instead of processed cheese. This makes a noticeable difference in the dish’s richness.
- Use the Right Meat: If available, opt for guanciale for a traditional carbonara flavor. If not, pancetta or bacon can be used, keeping in mind that pancetta is saltier while bacon offers a smoky taste.
Equipment
- Large Sauté Pan – If you don’t already have a large sauté pan, you may need one to cook the pancetta or bacon evenly.
- Tongs – Useful for transferring the pasta from the pot to the bowl without draining all the water.
- Pasta Pot with Strainer – A large pot suitable for boiling pasta, preferably with an integrated strainer to make it easier to reserve pasta water.
- Cheese Grater – If you don’t have one, a grater for high-quality Parmesan or pecorino cheese is essential for this recipe.
