"With crispy pork, a velvety sauce, and a punch of black pepper, spaghetti carbonara delivers soothing comfort and big flavor in under 30 minutes. It's a signature Roman dish (in the same family as cacio e pepe) that shines by staying simple. Egg yolks provide the sauce's luscious texture and golden hue; they're cooked gently as you toss them with the hot pasta, so timing and following the order of operations as indicated is key."
"Can I add cream, garlic, or onions?Classic spaghetti carbonara doesn't require any of these ingredients. Keep it simple with eggs, cheese, pork, pasta, and pepper for traditional texture and flavor. How do I avoid scrambled eggs?Remove the pan from the heat before adding the egg and cheese mixture. Gently toss the hot pasta with tongs or a pasta fork while pouring in the mixture, plus a splash of reserved pasta water, until you achieve a smooth, creamy, emulsified sauce."
Spaghetti carbonara pairs crispy, fatty cured pork with an egg-yolk-based, emulsified sauce, sharp cheese, and cracked black pepper for rich, comforting flavor. Egg yolks create a luscious texture and golden color and must be gently cooked by tossing with hot pasta off the heat to avoid curdling. Guanciale is traditional; pancetta or thick-cut bacon work as substitutes, and turkey or beef alternatives are options for nonpork diets. Combining Pecorino Romano and Parmigiano Reggiano balances salt and nuttiness. Reserve starchy pasta water to adjust sauce consistency and serve with a simple salad or on its own.
Read at Bon Appetit
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