How do you store spaghetti carbonara?

Because pasta carbonara contains fresh egg yolks, it is recommended to consume it immediately. If necessary, store leftovers for a maximum of 1 day in the refrigerator in an airtight container. Reheat gently to maintain quality.

Can you eat pasta carbonara when you're pregnant?

During your pregnancy, it is better not to eat traditional pasta carbonara due to the risk of salmonella infection from raw eggs. As long as the dish is thoroughly heated to kill bacteria, you can safely enjoy a pregnancy-safe version.

What is the difference between guanciale and pancetta in a carbonara recipe?

Guanciale is made from pork jowl and is fattier and richer in taste than pancetta (pork belly). For the most delicious pasta carbonara recipe, it is best to use guanciale, as its fat forms the base of the sauce. Can't find it? Then pancetta or a high-quality unsmoked bacon cube is the best alternative.

How do I prevent the egg from scrambling (scrambled egg effect)?

This is the biggest challenge when making your own pasta carbonara. The secret is residual heat. Remove the pan with the pasta carbonara spaghetti completely from the heat (or drain the pasta and mix it in a cold bowl) before adding the egg mixture. By continuously stirring the pasta well, the cheese melts and the egg cooks into a sauce without curdling.

Which pasta is best to use for carbonara?

Traditionally, spaghetti carbonara is the absolute favourite, as the long strands hold the silky sauce perfectly. However, rigatoni or tortiglioni (short, hollow tube pasta) are also often used in Rome, as the crispy pieces of guanciale then remain nicely in the pasta.

Basic recipe Pasta Carbonara

Name: Basic recipe Pasta Carbonara
Cook time: 30 min
Total time: 30 min
Yield: 2P
Ingredients: (do not add cream! Just give that to the cat!); 21 grams of love (A lot of love)

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30min

•

Easy

When you say Rome, you say the original recipe for pasta carbonara. This Italian classic proves that with just a few ingredients, you can create a maximum taste sensation. The secret to this carbonara recipe? A perfect balance of salty Pecorino, spicy black pepper, and crispy guanciale. And absolutely NO cream!! Fancy dazzling in the kitchen tonight with a delicious homemade carbonara? Buon appetito!

Ingredients

What do you need?

Quantity: 2P

160 grams of pasta
3 egg yolks
80 grams of grated Pecorino Romano
2 grams of ground pepper
80 grams of guanciale (salted pork cheek), sliced into 1 centimeter pieces
0 grams of cream (do not add cream! Just give that to the cat!)
21 grams of love (A lot of love)

(do not add cream! Just give that to the cat!)
21 grams of love (A lot of love)

Preparation method

How do you make this?

Heat a cast-iron pan over medium heat and slowly cook the guanciale until the fat becomes soft and melts, and the meat becomes crispy and flavorful. Once it is golden brown, remove the guanciale from the pan and keep it warm. Reserve the melted fat for the rest of the preparation.

Cook the spaghetti in boiling salted water according to the package instructions.

Meanwhile, whisk the egg yolks in a bowl over a bain-marie with half of the pecorino and a tablespoon of the fat released from cooking the guanciale. Let the sauce rest for a moment.

Once the spaghetti is cooked, drain and stir into the egg mixture until it becomes creamy. Add a little hot water if necessary.

Then add the crispy guanciale to the pasta and mix everything well together.

Finally, sprinkle the dish with the remaining pecorino and freshly ground pepper.

Serve the spaghetti carbonara immediately. The spaghetti is best served warm, but not too hot. Enjoy your delicious spaghetti carbonara!