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Dinner · Italian · Easy
Carbonara
Carbonara is a simple dish. The quality of your ingredients makes or breaks it. I recommend using the best ingredients you can source. Suggestions: bronze…
- 15 min hands-on
- 30 min total
- Serves 4
- about $4–7 a serving
- Pork
- skillet
- large pot
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 4
- 320 gSpaghetti
- 5Eggs
- 150 gGuanciale or Smoked Pancetta (cleaned and cubed)
- Pecorino Romano or Parmigiano-Reggiano (grated)(optional)
Method one step at a time, with timers in the app
- Crack the eggs in a bowl but only add the yolks. Add a generous amount of your preferred grated cheese (Pecorino or Parmigiano) around 35g (you can optionally add a dash of black pepper).
- Fill a pot with water and salt it less than typical pasta water. When it boils, cook the pasta one minute less than advised.
- Fry the preferred pork (Guanciale or Smoked Pancetta) in an iron or nonstick pan (if using a different kind of pan add a dash of extra virgin olive oil) on low to medium heat until the sides are crisp but the insides are chewy.
- While everything is being cooked and fried, beat the eggs manually using a fork until everything is entirely liquid. Remember to watch the time.
- When your pasta is done (-1 minute), drain it and put it in the bowl with eggs. At this step you may consider the timing: if the pasta is too hot you will cook the eggs, and some people don't like it this way, so just wait for a minute. Keep moving and stirring to fully incorporate the eggs. Add guanciale and as many fats remaining in the pan as you want. Keep moving and stirring.⏱ 1 min
- Plate and optionally garnish with the preferred grated cheese and black pepper. Voila.
Allergens, with the fine print read
- ⚠Contains dairy, eggs, gluten.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by Peter Piontek, Ladislao Blanchi, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.