New York Times Spaghetti Carbonara Recipe
If you're a fan of Italian cuisine, you've probably heard of spaghetti carbonara. This classic dish originated in Rome and has become a beloved staple in Italian restaurants worldwide. The New York Times Spaghetti Carbonara recipe is one of the most popular versions of the dish, and for good reason. In this article, we'll take a deep dive into the history of spaghetti carbonara, the ingredients needed for the New York Times recipe, and step-by-step instructions for making it at home.
The History of Spaghetti Carbonara
The origins of spaghetti carbonara are somewhat murky, with multiple stories claiming to be the true history of the dish. One theory is that the dish was created during World War II, when American soldiers stationed in Italy would use their rations of bacon and eggs to make a pasta dish. Another legend suggests that carbonara was created by charcoal workers, who would eat the dish for a hearty meal after a long day of work.
Regardless of its origins, spaghetti carbonara has become a beloved Italian dish, with variations found throughout Italy and the world. The New York Times recipe for spaghetti carbonara is a classic version of the dish that highlights the simplicity and deliciousness of the ingredients.
The Ingredients You'll Need
The New York Times Spaghetti Carbonara recipe calls for just six ingredients:
- 1 pound spaghetti
- 8 ounces pancetta or bacon
- 4 large eggs
- 1 cup grated Parmesan cheese
- 1 clove garlic, finely grated
- 1 teaspoon freshly ground black pepper
It's important to use high-quality ingredients for this recipe, as the flavors of the dish are simple and depend on the quality of each ingredient. Look for fresh, high-quality eggs, a good-quality pancetta or bacon, and freshly grated Parmesan cheese.
How to Make New York Times Spaghetti Carbonara
Now that you have your ingredients, it's time to make the New York Times Spaghetti Carbonara recipe. Follow these step-by-step instructions:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions. Reserve 1 cup of the pasta cooking water, then drain the spaghetti.
- Meanwhile, in a large skillet, cook the pancetta or bacon over medium heat until crispy. Use a slotted spoon to transfer the pancetta or bacon to a plate.
- In a medium bowl, whisk together the eggs, Parmesan cheese, garlic, and black pepper.
- Return the skillet with the pancetta or bacon to medium heat. Add the cooked spaghetti to the skillet and toss to coat with the pancetta or bacon fat.
- Remove the skillet from the heat and pour the egg mixture over the spaghetti. Toss quickly and vigorously to combine, using tongs to coat the spaghetti evenly with the egg mixture. Be sure to do this off the heat so that the eggs don't scramble.
- If the pasta seems dry, add some of the reserved pasta cooking water, a few tablespoons at a time, until the desired consistency is reached.
- Divide the spaghetti carbonara among four bowls and serve immediately, topped with additional Parmesan cheese and black pepper if desired.
That's it! The New York Times Spaghetti Carbonara recipe is a simple but delicious dish that can be made in just a few easy steps.
