Is Spaghetti Carbonara Hard to Make?

The answer to this question is actually: it’s not, but it’s down to the technique. Spaghetti carbonara is one of the simplest dishes to make—a mere five ingredients plus some seasoning can yield a delicious dish in less time than it takes the noodles to cook.

But sometimes the simplest dishes are the hardest to get right, and spaghetti carbonara is unequivocally one of those. At its heart, carbonara is simply eggs, bacon, and cheese. Some even add onions, but the traditional recipe doesn’t include them. Traditionally, the recipe uses guanciale (cured cheek meat of a pig), but bacon or pancetta (smoked pork belly) can be used instead. The beauty of carbonara lies in its simplicity and the patience required in handling the ingredients.

Ingredients and Equipment

To make carbonara, you’ll need:

Spaghetti or other pasta of your choice Guanciale, bacon, or pancetta (cubed) Eggs (typically a mix of yolks and whole eggs) Grated Parmigiano-Reggiano, Pecorino Romano, or Grana Padano (or even cheap parmesan from a can) Pepper to taste Salt to taste

Step-by-Step Guide

Preparation

The first step is to prep your ingredients. Cut the bacon or guanciale into small cubes and fry it until it’s nice and crispy. Drain the bacon and reserve a couple tablespoons of bacon grease in the pan. In a separate bowl, combine your eggs with a portion of the grated cheese, and season with salt and pepper as desired.

Pasta Cooking

While the bacon is frying, bring a large pot of water to a boil for the pasta. Cook the pasta according to the package instructions.

Assembling the Carbonara

Once the pasta is ready, reheat the pan with the bacon fat. Add the pasta to the pan, mixing it well. Ensure that the pasta is thoroughly mixed with the bacon and bacon fat. Reserve about 1/2 a cup of pasta water, as it will be necessary.

Take the pasta and dump it into the bowl with the eggs and cheese. Mix it around a bit. Add the reserved pasta water slowly, continually mixing. The goal is to create an emulsion using the starch from the water, the fat from the eggs, and the cheese, which will hold everything together. This process should take about a minute or so.

Conclusion

The resulting pasta is creamy and rich with the flavors of the cured meat and cooked eggs. However, getting the mixture just right can be quite tricky. If the pasta is too hot, the eggs might curdle when added. Conversely, if the pasta is too cool, the eggs may remain raw.

Despite these challenges, making carbonara is still quite enjoyable and satisfying. It’s a dish that’s best when made and eaten on the same day, so it’s often recommended to not make too much unless you have a large crowd to feed.

In summary, while spaghetti carbonara is not particularly difficult to make, mastering the technique can make a world of difference in the final result. Happy cooking!