Recipe of Favorite Classic Carbonara

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, classic carbonara. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Classic Carbonara is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Classic Carbonara is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have classic carbonara using 5 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Classic Carbonara:

1. Make ready spaghetti
2. Make ready Pancetta
3. Make ready egg
4. Make ready pecorino romano, grated
5. Get Freshly ground black pepper

Instructions to make Classic Carbonara:

1. Bring a pot of water to the boil add salt (it should be salty like the sea) and cook spaghetti fully, 7-8 minutes.
2. While the pasta is cooking, start the pancetta on cold pan and put on medium heat. Starting with a cold pan helps the fat in the pancetta render down. This should take around the same amount of time as cooking the pasta.
3. Whilst the pancetta and spaghetti cook, mix the egg, pecorino and black pepper in a bowl and set aside. This is the final piece of our sauce.
4. Once the pasta is cooked, the pancetta should also be sufficiently browned. You should also have a few tablespoons of fat which rendered out of the meat, which we want to leave in the pan. If the pancetta isn’t brown yet, take the pasta out of the water so it stops cooking and set aside, saving some of the pasta water.
5. Once you’re happy with the browning on the pancetta, add the pasta into the pan with the pancetta and toss so the pasta is coated with the fat. The residual water on the pasta will cause the oil to spit a bit but this is expected. Add in a few tablespoons of pasta water to help the sauce emulsify further. Take off the heat.
6. Finally, we have to let the pasta cool slightly before adding in the egg mixture, otherwise you’ll get scrambled eggs. I like to do this by tossing it for around 15 more seconds after taking off the heat. It should feel hot to the touch but not burn you. Add in the egg mixture and mix into the pasta. The cheese will melt and a cohesive sauce will develop! Finish with more pepper and pecorino to taste.

So that’s going to wrap it up with this special food classic carbonara recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!