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Pasta alla Carbonara Recipe

Pasta alla Carbonara Recipe
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★★★★★

5.2 from 11 reviews

Stanley Tucci’s Pasta Carbonara is a classic Roman dish celebrated for its rich, silky sauce made from eggs, Pecorino Romano cheese, and crispy guanciale. This recipe highlights the traditional approach that emphasizes simple, high-quality ingredients combined with expert technique, resulting in a creamy, flavorful pasta that showcases authentic Italian culinary heritage.

Ingredients

Scale

For the Pasta

  • 12 oz spaghetti
  • Salt, for pasta water

For the Sauce

  • 4 oz guanciale (or pancetta if unavailable), diced
  • 2 large eggs
  • 1 large egg yolk
  • 1 cup grated Pecorino Romano cheese
  • Freshly ground black pepper, to taste

Instructions

  1. Boil the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, following the package instructions to ensure perfect texture.
  2. Cook the Guanciale: While the pasta cooks, heat a skillet over medium heat and add the diced guanciale. Cook until it turns golden and crispy, about 5 to 7 minutes. Remove the skillet from the heat and set aside.
  3. Prepare the Egg Mixture: In a bowl, whisk together the whole eggs, egg yolk, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper until smooth and well combined.
  4. Drain Pasta and Reserve Water: Once the pasta is cooked al dente, reserve about 1 cup of the starchy pasta water and drain the rest.
  5. Combine Pasta and Guanciale: Add the hot pasta directly into the skillet with guanciale off the heat. Toss carefully to combine, allowing the mixture to cool slightly for about 30 seconds to prevent the eggs from scrambling.
  6. Create the Sauce: Pour the egg and cheese mixture over the pasta, stirring vigorously to evenly coat the pasta and create a creamy, silky sauce without curdling the eggs.
  7. Adjust Consistency: If the sauce is too thick, gradually add reserved pasta water, stirring until the sauce reaches the desired smooth and creamy consistency.
  8. Serve Immediately: Plate the pasta carbonara and garnish with additional grated Pecorino Romano cheese and freshly ground black pepper to taste. Serve while hot for the best experience.

Notes

  • Use guanciale for authentic flavor; pancetta is a suitable substitute if guanciale is unavailable.
  • Do not cook the eggs directly on heat to avoid scrambling; the residual heat from pasta and skillet cooks them gently.
  • Reserve pasta water to adjust the sauce consistency as it contains starch that helps emulsify the sauce.
  • Serve immediately for optimal taste and texture.
  • Pecorino Romano cheese provides a sharper, saltier profile than Parmesan and is traditional for carbonara.

Nutrition

Keywords: Stanley Tucci, Pasta Carbonara, Roman pasta, guanciale, Pecorino Romano, Italian cuisine, traditional carbonara, authentic pasta recipes

Find it online: https://bakedbylisa.com/pasta-alla-carbonara-recipe/