Classic Carbonara: A Rich & Creamy Italian Pasta Recipe
Authentic Italian Carbonara: Creamy, Savory, and Delicious
Master the art of authentic Carbonara right in your own kitchen with this easy-to-follow recipe. This beloved Italian pasta dish is known for its incredibly rich and creamy sauce, achieved through a perfect balance of egg yolks, cheese (though not traditionally included in this simplified version), savory cured pork (pancetta or bacon), and a hint of garlic. We’ve also added a touch of chili pepper for a subtle kick, making it incredibly satisfying. Follow these detailed steps to create a restaurant-quality Carbonara that’s perfect for any occasion.
Main Ingredients- 1 piece Garlic Ham (sliced or cubed)
- 4-5 cloves Fresh Garlic
- 1 Chili Pepper (optional, for a touch of heat)
- 1/2 Onion
- 1 Shiitake Mushroom (or button mushrooms)
- 2 Fresh Egg Yolks
- High-quality Olive Oil
- Spaghetti (approx. 80-100g per serving)
Sauce & Seasoning- 100ml Whipping Cream or Heavy Cream
- A pinch of Freshly Chopped Parsley (for garnish)
- 100ml Whipping Cream or Heavy Cream
- A pinch of Freshly Chopped Parsley (for garnish)
Cooking Instructions
Step 1
First, finely mince the 1/2 onion. Mincing it finely will help it incorporate smoothly into the sauce.
Step 2
Thinly slice or mince the garlic cloves. If you love garlic flavor, feel free to use a bit more. Slicing them thinly as shown in the photo allows you to better appreciate the garlic’s aroma.
Step 3
Trim the stems from the shiitake mushroom (1) and slice it. If you have button mushrooms, those work perfectly too.
Step 4
For a hint of spice, finely chop 1 chili pepper after removing the seeds. If you prefer less heat, you can omit this. Alternatively, a pinch of red pepper flakes can add a nice warmth.
Step 5
Separate 2 fresh egg yolks into a bowl. Slice the ham into bite-sized pieces. Using pancetta or bacon will also add a wonderful depth of flavor.
Step 6
Fill a large pot with water and bring it to a rolling boil. Once boiling, add about 1/2 tablespoon of salt and 1 teaspoon of olive oil to prevent the spaghetti from sticking.
Step 7
In a wide pan, add a generous amount of olive oil and place the sliced ham. Cook the ham over medium-low heat until it’s golden brown and has rendered some of its fat. This slow rendering enhances the flavor.
Step 8
Add the spaghetti to the boiling water and cook for 1-2 minutes less than the package directions suggest for al dente. A good portion size is about what fits in your palm, or roughly the size of a US quarter. Once cooked, drain the pasta, reserving about 1/2 cup of the starchy pasta water.
Step 9
In the same pan used for the ham (you can drain excess fat if needed), add a little more olive oil. Gently sauté the minced garlic over low heat until fragrant. Be careful not to burn the garlic.
Step 10
Once the garlic is fragrant, add the minced onion and sliced mushrooms. Sauté until the onions become translucent. (Ideally, onions and mushrooms are sautéed before adding ham, but it works fine this way too.)
Step 11
When the ingredients are nearly cooked, pour in the whipping cream (or heavy cream) and the chopped chili pepper (if using). Stir well to combine. Once the cream sauce has slightly thickened, add the drained spaghetti and ham to the pan. Toss everything together quickly. Gradually add some of the reserved pasta water to achieve your desired sauce consistency. Reduce the heat to low, then quickly stir in the egg yolks. Mix rapidly to coat the pasta, using the residual heat to cook the yolks gently without scrambling them. Season with salt to taste. Serve immediately, garnished with freshly chopped parsley.
