Spaghetti alla Carbonara
A true carbonara has no cream and can be slightly tricky. The key is to toss the cooked pasta off the heat with cheese, eggs, pepper, and pasta water for a creamy sauce. I like to separate the eggs and present the yolks in pasta nests; each guest stirs their yolk in to cook it and create a creamier sauce. Use the best quality eggs.
A true carbonara has no cream and can be slightly tricky. The key is to toss the cooked pasta off the heat with cheese, eggs, pepper, and pasta water for a creamy sauce. I like to separate the eggs and present the yolks in pasta nests; each guest stirs their yolk in to cook it and create a creamier sauce. Use the best quality eggs.
- Carbohydrate 88.07411566975 g
- Cholesterol 500.34 mg
- Fat 48.786396217292 g
- Fiber 4.18523901407242 g
- Protein 49.615811262 g
- Saturated Fat 16.2949139691763 g
- Serving Size 1 1 Serving (313g)
- Sodium 1665.46038555 mg
- Sugar 83.8888766556776 g
- Trans Fat 15.2473837515882 g
- Calories 993 calories
Step-by-step
- Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts.
- Meanwhile, combine the olive oil and Pancetta in a 12- to 14-inch saute pan set over medium heat, and cook until the Pancetta has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat).
- Cook the spaghetti in the boiling water until just al dente. Scoop out 1 cup of the pasta cooking water and set aside. Drain the pasta.
- Add the reserved pasta water to the pan with the Pancetta, then toss in the pasta and heat, shaking the pan, for 1 minute. Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste, and toss until thoroughly mixed.
- Divide the pasta among four warmed serving bowls. Make a nest in the center of each one, and gently drop an egg yolk into each nest. Season the egg yolks with more pepper and sprinkle the remaining 1/4 cup Parmigiano over the top. Serve immediately.
What happens to emulsified egg-and-cheese sauces in the refrigerator? Starches set, fats separate, and the residual moisture binds tightly to the pasta strands. Traditional Roman pasta dishes featuring raw eggs and hard cheeses do not take well to standard reheating methods. Direct microwave exposure turns the egg protein into scrambled curds instantly, ruining the glossy coating.
Reviving chilled pasta requires controlled thermal energy. Place the cold spaghetti into a skillet over low heat with two tablespoons of water or chicken broth. Cover the pan with a tight-fitting lid to trap steam, allowing the heat to gently penetrate the center of the mass without scorching the bottom. Stir constantly with a silicone spatula once the noodles loosen. This gradual warming melts the congealed Parmigiano-Reggiano and softens the pancetta fat evenly.
For optimal food safety, consume refrigerated egg-based dishes within forty-eight hours, stored in an airtight container at or below 40 degrees Fahrenheit. Freezing is strongly discouraged because the emulsion breaks permanently during the thawing process, leaving behind a watery liquid and spongy protein solids. When planning for secondary meals, cook only the amount needed for immediate service whenever possible.
