Pasta alla Carbonara: A tutorial

Pasta alla Carbonara (which comes from carbone or coal/charcoal) is one of those dishes that is in my 10 ten list of favorite comfort foods. Because what's not to love about breakfast for dinner, which essentially this "bacon and egg" pasta is?  It is high on my family's list of favorite dishes as well, and makes a perfect last-night snack—especially after (shhh!) drinking too much.

If you google or flip through Italian cookbooks you will find that there are many variations on this theme, but the recipe I am sharing is how I grew up eating and then helping to make this pasta. And it is of my Italian-side-of-the-family's opinion that Pasta alla Carbonara should never contain cream. It's the cheese along with the eggs that gives this pasta sauce its creamy texture. My Italian aunt also doesn't put garlic in hers, but I like it with mine.

In Italy you would use guanciale (cured, unsmoked bacon made from the pig's jowls) to make this, but as that is difficult to find in the states unless you have a good Italian deli near you (or you make it yourself). You can use pancetta or Italian cured but unsmoked bacon (which is available at most large grocery stores or Trader Joe's already pre-diced) or, heck, even regular ole bacon as long as it is not hickory smoked and not maple-flavored.

I now present, some of your ingredients:

3-4 good handfuls or at least 2 cups of grated pecorino romano (my pref) or parmiggiano reggiano cheese, fresh ground pepper (the black "charcoal") and really excellent imported spaghetti. (Not pictured: the pancetta.)

First things first, put a large pot of salted water on to boil.  Be generous with the salt—you are seasoning the pasta.

Then crack 4 eggs into your serving bowl:

Add the cheese to the eggs along with a generous grinding of pepper:

Whisk everything together until well-blended and creamy-looking then...:

Yeah go ahead and add more fresh ground pepper:

Better yet, have a little helper do it:

Set the egg and cheese and pepper mixture aside, and cook the pancetta. In a small saucepan, glug in about 2 tablespoons of olive oil (oh, don't be shy, most Americans use too little olive oil in their pasta sauces by Italian standards). Then add the pancetta and (if you like) 2 smashed cloves of garlic. Heat over medium-hi heat until it looks like this:

The pancetta will start to get crisp and brown in about 5-7 minutes. Once that happens, turn heat to low and let it hang out. Stir every so often so it doesn't burn. If it does, turn off the pan.

By now your pasta water should be boiling. Dump in the pasta and cook for 2 minutes LESS than what the package indicates. Set a timer if you have to. When timer goes off, check it. If it's still too hard, check at 30 second intervals until al dente.

Now you are ready to rock and you need to make sure you work quickly at this point.  Have a colander ready in the sink so you can drain the pasta and immediately dump the drained pasta into the eggs (never rinse the pasta or add cold water to it):

The hot pasta is what will cook the eggs so now toss! toss! toss! quickly, and be sure to scoop down to the bottom of the bowl. Keep the pasta constantly moving for at least 30 seconds so the eggs don't turn into scrambled eggs. (Use tossers, not a whisk.)

Add the hot pancetta and oil and toss again:

If sauce seems too "dry" next time when you make this, add a spoon full of pasta cooking water to the pasta when you first toss it with the egg mixture.  It's a good idea to always reserve a spoon or two no matter what kind of pasta you're making.

The final dish ready to serve. (Serves 4 with leftovers or 6 as a starter course.) Oh yeah, baby.:

Pasta alla Carbonara is a thing of beauty.  And this other little one agrees:

:: :: ::

Check out my other tutorials in this ever-expanding series:
Artichokes
Making fresh pasta

Comments

[emily]

Mmm, pasta carbonara was a favorite growing up. We still make it every once in a while, and I agree - total comfort food.

On a separate note - do you have a pepper grinder that you just love? We're not very happy with our current one, but I can't find much information on what would be a good replacement that won't cost a fortune.

[Abbie]

Mmmm. . . that looks amazing. Pasta alla Carbonara is one of my favorite dishes of all time. I'll have to try making it once end-of-college stress subsides a bit.

[Aimee Greeblemonkey]

oh yum.

[hannah m]

I adore your culinary tutorials. They rock.
My husband will be thanking you after I make this for dinner one night soon.

[Linda]

This is one of my favorites too. I use the garofalo pasta from Costco you recommended and it is the best.

[Kelly R]

Pasta Carbonara is one of my favorites - will have to try your cream-free version soon! Thanks! These tutorials are awesome - keep 'em coming!

[Mini-et-Moi]

And those pictures aren't half bad for someone who had a little too much to drink - unless you made it again for breakfast, that is ;o)

Any suggestions for a pancetta substitute for those of us who don't eat pork?

[dp]

YUM YUM YUM. We probably eat this about once a week because it's sonny's favorite dish.

One thing I found curious about the carbonara I got in Italy was that the eggs were always scrambled. I was acutally surprised it was served that way. Sonny must have ordered it 5 times while we were there and every time it came out like that. He still enjoyed it, but I couldn't eat it like that. Maybe they were just pushing a second rate carbonara on the unsuspecting tourists??

[Christine Lenz]

That looks really yummy...will have to try it out in next week or so....

[Elizabeth Hakk]

Made this last night thanks to your inspiring photos and directions - it came out super ono-licious! :)

[tnrsmama]

Okay, YUM! I made this tonight out of desperation. Two little boys whining like crazy for noodles. I just couldn't stomach noodles with jarred sauce, then I remembered you had this up on your blog. I had to use salt pork instead of the other pork products you recommend because that's all I had on hand. Turned out so good, and loved how fast it was. Now I am sitting down to a little peace and quiet, and my super picky three year old declared "YUMMY NOODLES MOMMY!" and he hasn't whined since. Thanks!

[Holli]

this looks great! can't wait to try it out this weekend.

[HappyHoarfrost]

You must be keyed into the carbonara zeitgeist (though I am all about the universal appeal of bacon)! I have recently seen recipes for carbonara on some of my favorite sites, including Michael Ruhlman's blog. I have to tell you that your photos and tutorial (I've got two little helpers who agree after last night's dinner)trumped the others (sorry, Ruhlman!).

[caitlin]

Love this. I add white wine to the pancetta and garlic oil and let it cook off for a minute or two (I think I learned that from Marcella Hazan's recipe). I also have the same Deruta bow1! Love that too!

[melissaz]

Mmmmmm...

I've been needed new recipes. I've eaten this many times but have never tried to make it. I think I'll have to now that I have such awesome instructions. :)

[CityMama/Stefania]

Emily, I use the French Perfex pepper mill. It's expensive, but it's worth it. My mom still uses the one from my childhood which means it's almost 40 years old. Still works great!
http://www.thekitchenstore.com/023321073355.html

[kimberly/tippytoes]

Thanks for this! I had no idea what to make for dinner then I saw this and luckily had the ingredients. (You know you are Italian when you have pancetta in the house for no particular reason.)My kids loved it.