How to Make Real Spaghetti Carbonara | Christine Cushing
Published 2018-09-06
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RECIPE: SPAGHETTI CARBONARA
1 package 400-500 gm spaghetti (1 lb)
Salt to taste
1/2 cup diced pancetta or guanciale (120 g)
Olive oil, optional
¾ cup grated Pecorino Romano cheese (175 ml)
4 whole eggs or 2 whole eggs + 4 yolks for a creamier sauce
Freshly cracked black pepper, to taste
Cook spaghetti in large pot of boiling salted water until al dente, about 7-8 minutes. Drain pasta directly into sauce, reserving a some of cooking liquid to create a creamier sauce and adjust consistency.
Meanwhile, in a large medium skillet, cook pancetta over medium heat until it renders the fat and becomes lightly browned and just crisp. Discard the bacon fat and add a bit of olive oil , if desired. Remove from heat.
In a separate small bowl whisk together the eggs and grated cheese until thoroughly blended. Drain pasta over cooked bacon in skillet and toss. Immediately add the egg and cheese mixture, tossing thoroughly to coat, ensuring pan is off the heat. Add some of the reserved cooking water to create the creaminess in sauce and adjust the consistency. Season with plenty of freshly cracked pepper.
Serve immediately and sprinkle with more cheese if desired.
Serves 4-6
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#carbonara #spaghetticarbonara
All Comments (21)
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This is the most beautiful cooking channel anywhere, ever. Thank you for so generously sharing your divine style and taste.
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This chef knows how to teach. Crystal clear, with nice attitude and well speaker. Like her.
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That's a very good demonstration of carbonara. I see that she did learn something in Rome after all!
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Gorgeous lady my Italian (Roman) colleagues would approve! My boss’s wife gave me her recipe and I was sworn to stick to it...it does have guanciale and I add a bit of pasta water to the beaten eggs and cheese (always pecorino) before adding to the pan. 100% deliciousness and so quick and simple.
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Finally somebody who got information before trying to cook carbonara. True compliments from a carbonara lover!
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Thank you for respecting the real carbonara, Christine! No imitations. You are amazing.
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Ohhh finally an american made the perfect carbonara, congrats from Italy, eating this delicious dish in Rome Trastevere, creates a magical atmosphere...
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I live in Rome and finally someone that knows how to make carbonra, even Gordon Ramsay got it wrong! You passed the carbonara test
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I love to eat spaghetti carbonara. And now I finally can cook it myself. Thanks for the video.
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Thank you for mentioning Guanciale. Best Carbonara tutorial ive seen since Antonio Carluce!
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Love love love love this classy lady. My favorite cooking channel.❤️❤️❤️❤️❤️❤️
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Fantastico! Easily one of the very best cooking channels on the web... a charming chef and excellent instruction!
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Looks delicious and something a novice like me can make. Thank you for sharing this with us.
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Looks so yummy!!!
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Excellent ... and thank you for keeping the recipe traditional.
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Thank you for helping me decide what's for dinner tonite !
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A beautiful movie and a very good, classic recipe. Best Regards!
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By taking the 'wet' pasta and putting it in the pan, you are adding starchy water which makes the oil more 'creamy'. My slight tweak : 1. to boil the pasta in as little water as possible, thus concentrating the starch. 2. Boil just below al dente. 3. Add a few spoon fulls or 1/4 ladle of water in the pan, and cook off for a couple of mins. The 'oiliness' disappears, into a perfect silky 'cream'. Magic :-)
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I have learned so much about cooking from you. Thank you for being an amazing and passionate teacher!
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Hi Christine Oh so yummy I love how you twisted the pasta on to the dish when serving Thanks for sharing
