Giada's Carbonara Pasta My Way
Indulge in the luxurious flavors of "Giada's Carbonara Pasta My Way," a comforting classic with a refined twist. This recipe combines the rich, creamy essence of traditional carbonara with the bold flavors of both Parmigiano-Reggiano and Pecorino Romano cheeses for a uniquely balanced taste. Crispy guanciale or pancetta lends a delightful savory crunch, while fresh egg yolks and a splash of pasta water create a silky sauce that clings to every strand of al dente spaghetti. Infused with the subtle aroma of garlic and a kick of freshly ground black pepper, this 30-minute dish is perfect for weeknight dinners and elegant gatherings alike. Whether you're a seasoned pasta aficionado or a home cook looking for an authentic Italian experience, this carbonara recipe promises to impress. Serve topped with extra cheese and pepper for the ultimate finishing touch. Keywords: Carbonara pasta recipe, creamy carbonara, authentic Italian carbonara, guanciale pasta.
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Ingredients
- 400 grams spaghetti
- 150 grams guanciale or pancetta
- 4 large egg yolks
- 1 large whole egg
- 60 grams Parmigiano-Reggiano cheese, freshly grated
- 40 grams Pecorino Romano cheese, freshly grated
- 1 clove garlic, smashed
- 2 teaspoons black pepper, freshly ground
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
Directions
Step 1
Bring a large pot of water to a boil and add 1 tablespoon of kosher salt. Once boiling, add the spaghetti and cook until al dente according to package instructions. Reserve 1 cup of pasta cooking water, and then drain the pasta.
Step 2
While the pasta is cooking, prepare the guanciale. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the smashed garlic clove and cook for 1-2 minutes until fragrant, then remove and discard the garlic.
Step 3
Add the guanciale or pancetta to the skillet and cook for 6-8 minutes, stirring occasionally, until crispy and golden. Turn off the heat but keep the skillet warm.
Step 4
In a medium mixing bowl, whisk together the egg yolks, whole egg, Parmigiano-Reggiano, Pecorino Romano, and freshly ground black pepper. Whisk until smooth and creamy.
Step 5
Add the hot, drained pasta to the skillet with the guanciale, tossing to coat the pasta in the rendered fat.
Step 6
Immediately pour the egg and cheese mixture over the pasta while tossing vigorously to combine. The residual heat from the pasta will cook the eggs and create a creamy sauce. Add reserved pasta water, a few tablespoons at a time, if the sauce is too thick.
Step 7
Serve the carbonara immediately, garnished with extra grated cheese and a sprinkle of freshly ground black pepper, if desired. Enjoy your delicious twist on Giada’s Carbonara Pasta!
Nutrition Facts
| Serving size | (794.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2444.9 |
| Total Fat 175.4g | 0% |
| Saturated Fat 67.7g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 1124.7mg | 0% |
| Sodium 5902.4mg | 0% |
| Total Carbohydrate 132.3g | 0% |
| Dietary Fiber 8.6g | 0% |
| Total Sugars 4.7g | |
| Protein 85.6g | 0% |
| Vitamin D 122.8IU | 0% |
| Calcium 1222.7mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 643.2mg | 0% |
Source of Calories