Spaghetti Carbonara

We spent some quality time in Rome with some local cooks, with whom we learned how to master the Roman holy trinity. I know what you’re thinking. What do “the Father, the Son, and the Holy Spirit” have to do with Italian cooking?

The answer is nothing.

In this case, we are not talking about the religious doctrine but three masterful pasta dishes originating in Rome: carbonara, cacio e pepe, and amatriciana.

So, what exactly is carbonara?

Contrary to popular belief, traditional carbonara doesn’t include cream! That’s right – this pasta dish’s luxurious, creamy texture comes solely from eggs, cheese (typically Pecorino Romano or Parmigiano-Reggiano), black pepper, and pasta water. It’s a true testament to the magic of Italian cuisine, where simplicity and quality of ingredients reign supreme.

The History of Spaghetti Carbonara

Its origins are as rich and debated as the dish itself. Some suggest it dates back to the time of the Apennine shepherds in Central Italy, who needed a hearty meal that could be easily prepared and was resistant to spoilage.

Other theories include linking it to the Carbonari (“charcoal burners”), a secret society in the early 19th century, and referring to the generous dash of black pepper used in the recipe, which resembles coal flakes.

Regardless of its origins, spaghetti carbonara has become a symbol of Roman cuisine worldwide. So, roll up your sleeves, and let’s embark on this exciting culinary adventure together!

Need-to-Know

Essential Ingredients for Spaghetti Carbonara

• Spaghetti Noodles
• Whole Eggs
• Pecorino Romano Cheese / Parmigiano Reggiano Cheese
• Guanciale (Pork Jowl or Cheek)
• Pasta Water
• Salt
• Black Pepper

Ratios for the Perfectly Creamy Carbonara

• 1 lb Pasta
• 2 Whole Eggs, 4 Egg Yolks
• 1 cup Cheese
• 3/4 cup Reserved Pasta Water
• 1/4 pound Guanciale

Guanciale Alternatives

I am told by many Roman grandmothers that guanciale (Italian cured meat product prepared from pork jowl or cheek) is the meat of choice for a traditional carbonara.

However, if you can’t find guanciale at your local grocer or butcher, here are some noteworthy alternatives:

• Pancetta: This Italian cured meat is made from pork belly. Pancetta is readily available in many supermarkets and is a common substitute for guanciale. However, it’s a bit fattier and less robust in flavor compared to guanciale.
• Bacon: Regular bacon is also a commonly used alternative. Its smoky flavor profile differs from guanciale, but it still adds a delightful savory richness to the dish. Try to use thick-cut bacon for a similar experience.
• Smoked Bacon: With a more intense flavor profile than regular bacon, smoked bacon can add extra depth to your Carbonara. Its smokiness might not be traditional, but it can certainly provide an interesting and delicious twist to the dish. As with regular bacon, opt for thick-cut smoked bacon to ensure the texture compares to that of guanciale.

Remember, each of these alternatives will slightly change the final taste of your Carbonara. But in the spirit of cooking, it’s all about using what you have, so feel free to experiment!

The Secret to Carbonara Sauce

That indulgently creamy carbonara sauce is what makes this dish so iconic and mouthwatering. Developing the technique to create the perfect sauce is paramount. To do so, there are a few key rules you must follow:

1. Reserve the Pasta Water

One minute before the spaghetti is cooked, use a ladle to reserve 1 cup of pasta water (conservatively) and set aside. Reserving the pasta water at this time will ensure it is full of starch, which is the key ingredient for creating that thick, glossy sauce.

2. Emulsify the Eggs and Cheese

Whole eggs and egg yolks should be whisked vigorously with finely grated Parmigiano Reggiano cheese until the blend becomes an emulsion; that is, it appears as one uniform liquid without visible separation.

3. Toss the Pasta with the Guanciale and Guanciale Fat

Once the hot pasta is drained, add it back to the pot. Toss it with the guanciale and fat.

4. Add Pasta Water and Egg-Cheese-Emulsion to the Spaghetti

Concurrently add the pasta water and the egg-cheese emulsion to the spaghetti (mixed with guanciale and fat). Continue tossing until the spaghetti is well coated with the glossy carbonara sauce. You may slowly add the pasta water and gauge your required amount. Note that the sauce should be slightly more liquid than expected initially because it will continue thickening over time. You may need an extra set of hands for this process.

Eccolo! Four simple yet critical sets to mastering the perfect carbonara sauce!

How to Reheat Carbonara

Reheating spaghetti carbonara the next day can be tricky because the egg in the sauce can scramble if it’s overheated. However, there are a few methods that can help retain the creaminess of your carbonara:

• Stovetop Reheating: This method is preferable as it provides the best control over the heat. Put the leftover carbonara in a pan and warm it over low heat, stirring constantly to prevent the egg from scrambling. If the sauce seems too dry, add a little water to help re-emulsify the pasta and sauce. Make sure to remove it from the heat as soon as it’s warmed to prevent overcooking.
• Microwave Reheating: If you choose to use a microwave, do so with caution to avoid overheating. Put the carbonara in a microwave-safe dish and heat it on a low power setting (about 20-30% of full power) for one minute at a time, stirring after each interval. Repeat until it’s warmed through but not piping hot.
• Oven Reheating: You can use an oven to reheat a larger portion. Preheat your oven to 150°C (300°F), place the carbonara in an oven-safe dish, cover it with aluminum foil to prevent it from drying out, and heat for about 20 minutes or until it’s warmed through.

Remember, carbonara is best enjoyed immediately after it’s made, but these methods will help you revive your leftovers as much as possible while maintaining that delicious creaminess.

What to Serve With It

A well-prepared spaghetti carbonara is a delight in itself: rich, creamy, and packed with flavor. However, pairing it with the right sides can turn a simple meal into a fantastic dining experience. Let’s delve into what you can serve alongside your plate of Carbonara:

• Salads: A fresh, crisp salad can perfectly counter the rich and creamy Carbonara. A classic Italian salad with ripe tomatoes, cucumber, olives, and a light vinaigrette is an excellent choice. You could also consider a rocket (arugula) salad with a lemony dressing for a peppery, tangy contrast. Alternatively, keep it completely traditional and dress with high-quality olive oil and salt.
• Vegetables: Simply roasted or grilled vegetables can be an excellent side to Carbonara. Think along the lines of roasted asparagus, grilled zucchini, or sautéed spinach. They add a touch of brightness to the meal without overwhelming the main dish.
• Bread: A side of Italian bread such as crusty ciabatta, focaccia, or a garlic-infused bruschetta can be delightful. They can be used to mop up any remaining sauce, known in Italy as “fare el scarpetta.”
• Antipasti: An antipasti platter with various cured meats, cheeses, olives, and marinated vegetables can be a fantastic starter to your Carbonara main dish. It sets the mood for an Italian-themed meal and allows for an assortment of flavors and textures.

Remember, the key is to balance the richness of the Carbonara with lighter, fresh sides and add some textural diversity to your meal. These combinations will ensure you and your guests have a well-rounded, delightful Italian culinary experience!

Here are some great recipes:

• Roasted Asparagus and Zucchini
• Italian Pickled Vegetables
• Simple Italian Salad

Wine Pairing

Visit your local liquor store and request a bottle featuring these characteristics to find the perfect pair. Consider a Bardolino from the Veneto region of Italy.

• Color: red
• Notes: sour cherries, strawberries, raspberries, clove, cinnamon, black pepper
• Geography: old
• Structure: medium body and medium acidity