Q1: Why is there absolutely no cream in an authentic Carbonara recipe?

The incredible creaminess of an authentic carbonara comes from a beautiful, scientific emulsion . It is a magical combination of the rendered pork fat , the rich egg yolks , the melted cheese , and, most importantly, the starchy pasta water . When these are all tossed together with the hot pasta, they create a sauce that is naturally and unbelievably silky, rich, and creamy without any added dairy cream.

Q2: What is the absolute secret to making a carbonara sauce that is creamy and not scrambled eggs?

The number one secret is heat control . The sauce is made with the residual heat of the hot pasta and the warm pan, off the direct heat of the stove . By adding your egg and cheese mixture to the hot pasta off the heat, and then using the hot (but not boiling) starchy pasta water to temper the eggs and create the sauce, you are gently cooking the eggs into a luscious, creamy custard instead of shocking them into a scrambled mess.

Q3: What is the difference between guanciale, pancetta, and bacon?

Guanciale is the most traditional choice. It is made from cured pork jowl (cheek) and has a very deep, rich pork flavor. Pancetta is a fantastic substitute; it is made from cured pork belly but is unsmoked . Bacon is also made from pork belly but is almost always smoked , which will give your final dish a distinct, smoky flavor that is delicious, but not traditional.

Q4: Can I make this dish ahead of time for a party?

A carbonara is a dish that comes together very quickly and is at its absolute best in the first few minutes after it is made. It is not an ideal dish to make far in advance. However, you can have all your components prepped and ready to go, which makes the final assembly a very quick, 5-minute process.

Q5: Can I use pre-grated cheese from a bag?

It is very, very highly recommended that you grate your own cheese from a block. Pre-grated cheeses are coated in starches (like potato starch or cellulose) to prevent them from clumping in the bag. These starches can prevent the cheese from melting smoothly and can result in a grainy, clumpy sauce.

The Best Authentic & Creamy Spaghetti Carbonara

The Best Authentic & Creamy Spaghetti Carbonara (Easy Recipe!)

A classic recipe for authentic Italian Spaghetti alla Carbonara. This dish features a simple yet rich and creamy sauce made without any cream. The sauce is created by tossing hot, freshly cooked spaghetti with a mixture of raw eggs, freshly grated Parmigiano-Reggiano cheese, and a generous amount of black pepper. Crispy, rendered pancetta and its flavorful fat are mixed in, and the residual heat from the pasta cooks the eggs to create a silky, emulsified coating for the noodles.

Author: Evelyn

Ingredients

2 tablespoons olive oil
8 ounces pancetta or thick-cut bacon, diced
4 large eggs, at room temperature
1 cup freshly grated Parmigiano-Reggiano cheese
1 teaspoon freshly ground black pepper
Kosher salt
1 pound spaghetti
1 cup reserved pasta cooking liquid

Instructions

Bring a large pot of water to a boil and add enough salt so the water tastes like seawater.
While the water is heating, heat the olive oil in a large sauté pan over medium heat. Add the pancetta and cook for about 5 minutes, until it is browned and the fat has rendered. Reduce the heat to the lowest setting to keep warm.
In a large bowl, whisk together the eggs, Parmesan cheese, and black pepper until uniform. Set aside.
Add the spaghetti to the boiling water and cook according to the package directions until al dente.
Before draining the pasta, reserve at least 1 cup of the starchy pasta cooking liquid.
Drain the pasta and immediately transfer it to the large bowl with the egg and cheese mixture.
Add the pancetta along with all the rendered fat from the pan. Toss the pasta vigorously for about 1 minute until the eggs are cooked by the heat of the pasta, creating a creamy sauce. Add splashes of the reserved pasta water as needed to achieve a silky, creamy consistency.
Serve immediately with additional cheese and pepper.

Notes

The key to a creamy, authentic Carbonara is to toss the hot pasta with the egg and cheese mixture *off the heat*. This uses the residual heat of the pasta to cook the eggs gently, preventing them from scrambling.
Using the starchy, salty pasta water is a crucial step to emulsify the sauce, making it creamy and helping it cling to the noodles.
Using room temperature eggs helps to create a smoother sauce and reduces the risk of the eggs scrambling.

Find it online: https://cookupjoy.com/creamy-spaghetti-carbonara/