Penne Alla Carbonara

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Penne Alla Carbonara is an Italian pasta dish that has gained significant popularity among food enthusiasts globally. Originally used in Rome, Italy, in the middle of the 20th century, the term is believed to have derived from the Italian word “carbonaro” which means “charcoal burner”. Penne pasta, guanciale—cured pork cheek—eggs, Pecorino Romano cheese, and freshly ground black pepper make up the conventional recipe.

Cooking the penne pasta in salted boiling water until it reaches an al dente texture starts you. Then, cut the guanciale precisely. Whisk in a separate bowl the eggs, grated Pecorino Romano, and black pepper. To guarantee an even distribution of flavors once the pasta is drained, mix it with the crispy guanciale and its rendered fat. Add the egg mixture right away and vigorously stir to get a creamy sauce without letting the eggs scramble. Add a tiny bit of pasta water to get the desired consistency should it be required.

Among the several variations and conflicts are substituting penne for spaghetti or other pasta shapes, adding cream to accentuate the sauce’s richness, adding garlic or onions for extra flavor, and selecting Parmigiano-Reggiano cheese either instead of or alongside Pecorino Romano.

Penne Alla Carbonara epitribes the Italian cooking philosophy by showing how great food can be created from basic ingredients. Beyond Italy’s borders, the dish is now a basic offering in Italian restaurants all around, having gained great popularity.

Richness and great calorie count define carbonara as an occasional treat rather than a consistent dietary choice. Penne Alla Carbonara’s sophisticated tastes would be best matched with a crisp, dry white wine like Frascati or Pinot Grigio, a light green salad topped with vinaigrette, or a slice of crusty Italian bread.

Penne Alla Carbonara
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Penne Alla Carbonara

Recipe by Travel S HelperCourse: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

570

kcal

Penne alla Carbonara unites simple elements with striking clarity, its appeal resting in the precise balance between hearty pork and silken sauce. In this adaptation of the Roman classic—where spaghetti often reigns—tubular penne captures pockets of creamy emulsion. The cook begins by bringing a voluminous pot of well-salted water to a rolling boil; the distant hiss of bubbling liquid marks the moment when 400 grams of penne slip in, soon to become al dente. Meanwhile, 150 grams of guanciale, cut into slender strips, render in a wide skillet over moderate heat. As the fat cocoons each ribbon of meat, it yields gentle crackles and releases amber droplets that will season the finished dish. Three large eggs, beaten into a smooth custard with 100 grams of finely grated Pecorino Romano, stand ready off-heat, threaded through with generous grinds of black pepper. When the pasta is drawn from its bath—its starch still clinging—each piece is lifted directly into the skillet. The residual heat suffices to transform the egg-cheese mixture into a sauce of creamy consistency, provided that stirring is swift and unremitting; if need arises, a ladle of reserved cooking water returns suppleness to the coating. Authenticity resides in the guanciale’s unadorned richness and the Pecorino’s tang. Should guanciale elude the pantry, pancetta may assume its role, though the flavour will shift toward a milder note. The result, apportioned for four, demands no embellishment: its restraint is its virtue.

Ingredients

  • 400g penne pasta

  • 150g guanciale, cut into small strips (substitute pancetta if unavailable)

  • 3 large eggs

  • 100g Pecorino Romano cheese, finely grated

  • Freshly ground black pepper, to taste

  • Salt, for pasta water

Directions

  • Cook the Pasta - Bring a large pot of salted water to a boil. Add the penne and cook until al dente, according to package instructions. Reserve about 1 cup of the pasta cooking water before draining.
  • Prepare the Guanciale - While the pasta cooks, place the guanciale in a large skillet over medium heat. Sauté until it becomes crisp and golden, about 5-7 minutes. Remove the skillet from heat and set aside.
  • Mix Eggs and Cheese - In a mixing bowl, whisk together the eggs and grated Pecorino Romano until smooth. Season generously with freshly ground black pepper.
  • Combine Pasta and Guanciale - Add the drained penne to the skillet with the guanciale, tossing to combine. The residual heat from the pasta and skillet will help meld the flavors.
  • Create the Sauce - Pour the egg and cheese mixture over the pasta, tossing quickly to coat each piece. The heat from the pasta will cook the eggs gently, creating a creamy sauce. If the sauce is too thick, add some reserved pasta water, a tablespoon at a time, until you reach the desired consistency.
  • Serve - Divide the pasta into serving bowls. Top with additional grated Pecorino Romano and a sprinkle of freshly ground black pepper. Serve immediately.

Notes

  • Ingredient Authenticity - For a traditional carbonara, guanciale is preferred for its rich flavor. If unavailable, pancetta is a suitable substitute. Avoid using smoked bacon, as it alters the authentic taste.
  • Cheese Selection - Pecorino Romano provides a sharp, tangy flavor characteristic of carbonara. While some recipes use Parmesan, sticking to Pecorino ensures authenticity.
  • Avoiding Scrambled Eggs - To prevent the eggs from scrambling, ensure the skillet is off the heat when adding the egg mixture. The residual heat from the pasta will cook the eggs gently.
  • No Cream Needed - Authentic carbonara relies on eggs and cheese for its creamy texture. Adding cream is not traditional and can dilute the rich flavors of the dish.
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