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Penne Alla Carbonara

Penne-Alla-Carbonara-Italian-National-Food-By-Travel-S-Helper

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

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 is a variation of the classic Italian pasta dish, traditionally made with spaghetti. It combines al dente penne with a creamy sauce made from eggs, Pecorino Romano cheese, and guanciale (cured pork jowl), all seasoned with freshly ground black pepper. This recipe is easy to prepare and serves four people. The ingredients include 400g penne pasta, 150g guanciale, 3 large eggs, 100g Pecorino Romano cheese, freshly ground black pepper, and salt.

To cook the pasta, bring a large pot of salted water to a boil, then sauté the guanciale in a large skillet over medium heat. Whisk together the eggs and Pecorino Romano until smooth, and season with freshly ground black pepper. Add the drained penne to the skillet and toss to combine. Pour the egg and cheese mixture over the pasta, tossing quickly to create a creamy sauce. If the sauce is too thick, add reserved pasta water.

Penne alla Carbonara is known for its authenticity, with guanciale being preferred for its rich flavor. If pancetta is unavailable, pancetta can be substituted. Pecorino Romano provides a sharp, tangy flavor characteristic of carbonara.

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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