How to Cook Tasty Classic Carbonara

Classic Carbonara. We all know Carbonara as a Pasta dish with white sauce. Here in the Philippines, we use All-Purpose Cream or milk to make the sauce. Spaghetti alla Carbonara: When it's good, it can make your eyes roll back in your head with pleasure.

Humble ingredients—eggs, noodles, cheese, and pork—combine to create glossy, glorious pasta carbonara. It's the no-food-in-the-house dinner of our dreams. Discover how to make our best spaghetti carbonara recipe. You can cook Classic Carbonara using 5 ingredients and 6 steps. Here is how you cook it.

Ingredients of Classic Carbonara

1. Prepare 100 g of spaghetti.
2. Prepare 50 g of Pancetta.
3. You need 1 of egg.
4. It's 30 g of pecorino romano, grated.
5. Prepare of Freshly ground black pepper.

This cheesy pasta dish is an Italian favourite. A recipe triple-tested by the BBC Good Food team. Carbonara (Italian: [karboˈnaːra]) is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name.

Classic Carbonara instructions

1. Bring a pot of water to the boil add salt (it should be salty like the sea) and cook spaghetti fully, 7-8 minutes..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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 hot 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..

Photo: William Meppem. would make lasagne with cheese sauce instead of the traditional besciamella and nobody seems to bat an eyelid, but cream in carbonara? Did you know that Homemade Hooplah's one year I've tried numerous carbonara recipes over the years, and this is the closest I've found (by far) to making. Паста Карбонара — спагетти с мелкими кусочками бекона (в оригинале, гуанчиале или панчеттой), смешанные с соусом из яиц, сыра пармезан и пекорино романо. I can't eat, think about, dream about, or even remotely consider Pasta Carbonara without thinking of Heartburn, the Meryl Streep/Jack. Spaghetti carbonara was first created in Rome, Italy. This recipe will help you bring some quintessential Italian flavours into your home.