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Carbonara

This recipe outlines the creation of a rich and savory Carbonara sauce. It features thinly sliced pancetta rendered to crisp perfection, then combined with butter, garlic, and cream. The sauce is thickened with beaten eggs, Parmesan, and Romano cheeses, seasoned with cracked black pepper for a luxurious and indulgent finish.
Print Recipe
Total Time 20 minutes
Course lunch/dinner
Cuisine Italian
Servings 10 people
Calories 2434.9 kcal

Equipment

  • 1 Large skillet or frying pan
  • 1 Medium Mixing Bowl
  • 1 Whisk
  • 1 Chef's knife
  • 1 Cutting Board

Ingredients
  

Main

  • 60 gram butter
  • 135 gram pancetta sliced thinly
  • 1 clove garlic crushed
  • 1 teaspoon cracked black pepper
  • 300 millilitre cream
  • 2 eggs beaten lightly
  • 1/2 cup 40g finely grated parmesan
  • 1/2 cup 40g finely grated romano

Instructions
 

  • In a large skillet, melt the butter over medium heat. Add the thinly sliced pancetta and cook until crispy and golden brown.
  • Remove the crispy pancetta from the skillet with a slotted spoon and set aside, leaving the rendered fat in the pan.
  • Add the crushed garlic to the skillet with the pancetta fat and sauté for 30 seconds until fragrant, being careful not to burn it.
  • Pour in the cream and bring it to a gentle simmer, allowing it to slightly reduce for about 2-3 minutes.
  • While the cream simmers, in a medium mixing bowl, lightly beat the eggs.
  • Stir the finely grated Parmesan and Romano cheeses into the beaten eggs, mixing well.
  • Remove the skillet from the heat. Gradually whisk a small amount of the hot cream mixture into the egg and cheese mixture to temper the eggs.
  • Pour the tempered egg and cheese mixture back into the skillet with the remaining cream, whisking continuously until the sauce thickens slightly and becomes smooth.
  • Stir in the cracked black pepper and return the crispy pancetta to the sauce.
  • Serve the rich Carbonara sauce immediately.

Notes

This recipe presents a rich, creamy take on Carbonara, diverging from the traditional Roman preparation which relies solely on egg, Pecorino Romano, guanciale/pancetta, and black pepper, emulsified with pasta water, without cream or butter. To achieve the best flavor, render the pancetta slowly until crispy and golden, allowing its fat to perfume the butter. When combining the hot cream mixture with the eggs and cheeses, ensure the pan is off the heat. Whisk continuously to temper the eggs and prevent scrambling, creating a smooth, luscious sauce. Freshly cracked black pepper is paramount; its pungency balances the richness. Note that this recipe focuses solely on the sauce components; typically, Carbonara is served with pasta, which is not included in this ingredient list. If serving with pasta, ensure it is cooked al dente and immediately tossed with the prepared sauce.