Description
Classic Italian carbonara from Michael Symon combines creamy eggs, crisp pancetta, and pecorino romano for a Roman-style pasta dish. Rich flavors and silky texture make you crave this simple yet elegant recipe.
Ingredients
Scale
- 5 quarts / 4.7 liters water
- 1 pound / 454 grams dried pasta
- ½ pound / 227 grams diced smoked meat
- ½ pound / 227 grams diced smoked meat
- 4 eggs
- 1 cup / 240 milliliters parmesan cheese, more if desired
- 1 tbsp / 15 milliliters pepper
- 1 tsp / 5 milliliters olive oil
- 1–2 tbsps / 15-30 milliliters salt (pasta water)
- A few sprigs of parsley
Instructions
- Water Preparation: Bring a generously salted large pot of water to a robust boil, preparing the foundation for perfectly cooked pasta.
- Pasta Cooking: Immerse dried pasta into boiling water, cooking until just shy of al dente with a slight resistance when bitten.
- Meat Rendering: Sizzle smoked meat in a spacious skillet over medium-high heat, transforming it into crispy, golden morsels with delicate, caramelized edges.
- Egg Mixture Creation: Whisk eggs vigorously until light and aerated, then integrate freshly ground black pepper, finely chopped parsley, and grated Parmesan cheese into a harmonious blend.
- Sauce Development: Introduce starchy pasta water to the meat-filled skillet, creating a silky liquid base, then lower the heat to prevent rapid cooking.
- Sauce Incorporation: Gently pour the egg and cheese mixture into the skillet, stirring constantly to prevent scrambling and ensure a smooth, creamy consistency.
- Final Tossing: Transfer drained pasta directly into the skillet, thoroughly coating each strand with the luxurious sauce, melding flavors and textures.
- Serving: Plate the carbonara immediately, garnishing with an additional sprinkle of Parmesan cheese, and serve while piping hot to preserve the dish’s creamy essence.
Notes
- Master Timing: Cook pasta 1 minute less than package instructions to maintain perfect texture and prevent overcooking.
- Prevent Egg Scrambling: Continuously stir egg mixture over low heat to create smooth, silky sauce without curdling.
- Pasta Water Magic: Reserve and use starchy water to help sauce bind and achieve creamy consistency.
- Temperature Control: Reduce heat to low when adding egg mixture to avoid accidentally creating scrambled eggs instead of luxurious sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 570
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 220 mg