What’s the simplest pasta dish to make and is sure to wow a crowd? Pasta Carbonara, of course!
Pasta Carbonara is an easy pasta dish that traditionally includes eggs, parmesan cheese, and pancetta. I like to go off script and add heavy cream for an extra creamy sauce, as well as additional spices for a little razzle dazzle.
Ingredients
The traditional recipes calls for pancetta. Pancetta is Italian bacon that can be found at most specialty marts. If you are unable to find pancetta, thick cut pork bacon can be used in its place. Another stable piece of this dish is parmesan cheese. The fresher the cheese, the better. Try to find a block of parmesan cheese that you can grate yourself or pre-grated cheese. When in a pickle you can use shredded cheese but grated is always best .
Pro Tip: Grated cheese melts more smoothly.
What Cheeses Can You Use for Pasta Carbonara?
Can you use any other cheese besides Parmesan? Of course you can! Asiago or Romano would work just as well!
How to Avoid Cooking Your Eggs for Pasta Carbonara?
The egg yolks in this dish serves as the base for your pasta sauce. The yolk and cheese mixture should be added to the pasta immediately after the pasta is drained. The heat from the pasta will help melt the grated cheese. To avoid cooking your eggs during this process, you should add some of the starchy pasta water to the yolk mixture before introducing the eggs to the pasta. This process is known as tempering. Tempering the eggs gradually introduces heat to your eggs so they do not start to cook. While slowly pouring the hot water into the egg mixture, stir constantly. Adding the starchy water will also help thicken the sauce and add a bit of salty flavor.
Pasta Carbonara Leftovers?
This is a definitely a dish best served hot. Unfortunately, this dish does not reheat well. Although it will still be delicious the creaminess of the sauce will not be retained.
Wine Pairing Suggestions for Pasta Carbonara?
Nothing pairs better with an Italian dish than an italian wine to match. The creamy and rich sauce pairs well with white wines. Try a Pinot Grigio. This versatile white wine has crisp flavors that really help to cut through the creamy sauce.
If you are in the mood for red, try Montepulciano. This light and acidic red wine would pair perfectly with the rich sauce and bacon flavors without overpowering it.
Tried this recipe? Leave your reviews in the comments below! Had an amazing spread and want to share that with the ChewingwithChu audience? I would love to see your masterpiece! Share your photos on IG/ IGStory and mention @ChewingwithChu! I will be sure to share them on my page.
Ingredients
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Main Ingredients
- Seasonings/Spices
Instructions
- In a large pot, begin to bring 4-5 quarts of salted water to a boil.
- Gradually add chopped bacon, onions, and garlic to a nonstick skillet over medium- high heat. Cook until bacon is browned, and onions are translucent. Set aside.
- Once water boils, add pasta and cooked until al dente.
- While pasta is boiling, whisk egg yolks, cream, crushed red pepper, black pepper, and grated cheese.
- Once pasta is done, take ½ cup of the pasta water and whisk into the egg mixture. Set aside.
- Remove pasta from heat. Quickly drain the pasta and toss the yolk mixture in the pasta noodles. This should be done rapidly so that eggs do not start to cook.
- Garnish with fresh parsley and grated cheese. Salt to taste and enjoy. Best enjoyed while hot.
