What could be more delicious for your dinner than this authentic Pasta Carbonara recipe? It’s creamy, cozy, and absolutely mouth-watering!
The answer is nothing. So read everything below and make the recipe!
What is al dente?
How do you tell when the pasta is cooked?
Check the time? Give it a taste? But when you taste it, what are the key things that tell you if it’s done?
When making this authentic Pasta Carbonara recipe or any other kind of pasta in the kitchen, I never check the time. After lots of practice, I just stopped doing that. Now, I give it a taste, and I look for al dente.
Al dente is an Italian term that means ‘to the tooth.’ When we taste to check whether the pasta is cooked, we look for the pasta that is tender but still has a bit of a bite.
It means that the pasta is not overcooked, not mushy, but can stay firm, look good, and give you a texture.
Timing is also very crucial for the pasta. Keep it a minute more in hot water, and your pasta can be overcooked. So taste often and always keep an eye on it.
This term and technique are highly used worldwide, and you can also use it when making the Pasta al Limone (my recipe!).
How to make authentic Pasta Carbonara sauce?
When making other kinds of sauces that do not include eggs, the temperature usually is not that important.
But in this sauce, or any other egg-based sauce (like Hollandaise, the recipe is here), the temperature is not just the key; it’s the most important thing in the world!
You see, this sauce is like a different approach to Hollandaise sauce. We have the butter, the eggs, and starchy water. When we mix them well and use gentle heat, they all come together and create a creamy sauce.
But if we use heat that is higher than 70°C, we will make scrambled eggs mixed in the pasta.
So be careful and always check with the heat.
What do you need to make an authentic Pasta Carbonara recipe?
- A pan
- A pot
- A spatula
- Two bowls and a whisk
- A grater
Make authentic Pasta Carbonara recipe in no time
salt to taste
freshly ground black pepper
- In a pot, pour about 1.5L water, add 1tsp salt and bring it to a boil. Cook spaghetti in simmering water for about 10 minutes until al dente (depends on what says on your spaghetti package).
- Meanwhile, cut pancetta into nice cubes and fry in a pan with the butter until crispy. Then turn off the heat and leave it to cool down. To make the sauce, we need the pan to cool down to 65-70 °C.
- In two separate bowls, whisk the eggs and grate the parmesan.
- When pasta is cooked (al dente), place it in the pan along with pancetta, add whisked egg, ground black pepper, and mix everything until well-combined, and pasta is coated with the sauce, which already a little thickened. P.S. Don’t be afraid about pasta water in the pan. It’s actually a benefit for us because the starch in the water can thicken the sauce.
- Serve in a gorgeous plate with grated parmesan, and enjoy!