Stanley Tucci Pasta Carbonara Recipe
If you love simple Italian food, you will enjoy this Stanley Tucci Pasta Carbonara Recipe. This dish is creamy, rich, and full of strong flavor. It tastes like real Italian comfort food, but it is very easy to make at home.
Ingredients
- 12 oz spaghetti
- 3 large eggs
- 1 cup freshly grated Parmesan or Pecorino cheese
- 5 oz pancetta or guanciale chopped
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1 cup reserved pasta water
Instructions
Cook the Spaghetti
- Boil water in a large pot with salt. Add spaghetti and cook until soft and ready.
Whisk Eggs and Cheese
- Mix eggs and cheese in a bowl. Whisk until the mixture looks smooth and creamy.
Cook the Pancetta
- Heat a pan on medium heat. Add pancetta and cook until crispy and golden.
Save Pasta Water
- Before draining the pasta, save one cup of hot pasta water. This will help make the sauce creamy.
Drain the Pasta
- Drain the pasta but do not rinse it. Keep it warm because heat helps cook the eggs.
Mix Pasta with Pancetta
- Add the warm pasta to the pan with pancetta. Toss well so the pasta gets coated.
Add Egg Mixture
- Turn off the heat. Pour the egg and cheese mixture over the pasta and mix fast.
Add Pasta Water
- Slowly add some pasta water. Mix until the sauce becomes creamy and sticks to the noodles.
Season with Pepper
- Add lots of black pepper. Mix again for strong and rich flavor.
Serve Warm
- Put the Carbonara in bowls. Add extra cheese or pepper if you want. Serve warm.
Notes
- Use warm pasta to help cook the eggs softly.
- Do not use cream. Real Carbonara uses eggs and cheese only.
- Use Pecorino cheese for a strong flavor.
- Use guanciale for the most traditional taste.
- Add more pasta water if the sauce is too thick.
- Mix fast after adding eggs so they do not scramble.
- Use long pasta like spaghetti or bucatini.
- Add garlic for extra flavor, but it is not traditional.
- Use a non-stick pan to prevent burning the meat.