Carbonara Recipe: Authentic Italian Pasta

Carbonara Recipe: Authentic Italian Pasta

Experience the creamy, indulgent flavors of this authentic Italian Roman Carbonara made with simple ingredients. Silky egg yolk and Pecorino Romano sauce, tossed with al dente pasta and savory halal-approved cured meat. No cream is used, relying instead on the emulsification of egg yolks and starchy pasta water to create a rich, velvety texture. A classic dish perfect for showcasing the harmony of a few high-quality ingredients.

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Course: pasta

Cuisine: Italian

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: servings

Calories: 420kcal

Author: Eva Stoner

Ingredients

12 oz (340g) spaghetti or long pasta
1/2 cup (100g) Pecorino Romano cheese, freshly grated
3 large egg yolks
3 large egg whites
1/4 cup halal-certified Italian-style cold-cut (e.g., lean prosciutto or halal-approved cured meat alternatives)
1/4 tsp freshly ground black pepper
Salt for boiling pasta

Instructions

Cook spaghetti in salted boiling water until al dente, reserving 1/2 cup pasta water.
Meanwhile, sauté halal cold-cut in a pan until crispy. Remove with a slotted spoon and set aside.
In a bowl, mix egg yolks, Pecorino Romano, and black pepper. Whisk until smooth.
Add hot pasta to the bowl, tossing to coat. If the mixture is too thick, add reserved pasta water until creamy.
Fold in the crispy cold-cut and extra black pepper. Serve immediately with additional Pecorino if desired.

Notes

Use al dente pasta for optimal texture.
If unavailable, substitute halal cold-cut with sautéed mushrooms for a vegetarian variation.
Freshly grated Pecorino Romano is essential for authentic flavor. Store leftovers in an airtight container for up to 2 days (not recommended due to egg sensitivity).

Nutrition