View Gallery 2 photos Campanelle Carbonara: A Rich & Flavorful Italian Classic🍝
Description
Campanelle Carbonara: Savory, Creamy, & Irresistible
Carbonara is a classic Italian pasta dish that originates from Rome, specifically from the Lazio region. While its exact history is debated, most food historians believe it emerged in the mid-20th century. Some theories suggest that it was created by Italian coal workers (carbonai), who needed a hearty, energy-packed meal made with simple, readily available ingredients. The name "Carbonara" is thought to be derived from "carbone," meaning coal, possibly referencing either the coal workers or the black pepper sprinkled on top, resembling coal dust.
Another theory connects Carbonara’s popularity to American soldiers in Italy during World War II, who brought their love for bacon and eggs, influencing the evolution of the dish. Traditional Carbonara is always made with guanciale (cured pork cheek), Pecorino Romano cheese, eggs, and black pepper—never with cream, garlic, or onions, which are modern variations.
Over time, different pasta shapes have been used, including spaghetti, rigatoni, and campanelle. While spaghetti is the most traditional, campanelle is an excellent choice due to its ability to hold sauce beautifully. Today, Carbonara remains one of the most beloved Italian pasta dishes worldwide, appreciated for its simplicity, rich flavors, and creamy texture.
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Ingredients
Instructions
Boil the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the campanelle pasta according to package instructions until al dente.
- Reserve 1 cup of pasta water, then drain the pasta.
Cook the Pancetta:
- In a large skillet over medium heat, cook the diced pancetta (or guanciale) until crispy and golden brown (about 4-5 minutes).
- Remove from heat and leave the rendered fat in the pan.
Prepare the Sauce:
- In a bowl, whisk together the eggs, egg yolks, grated Pecorino Romano, and black pepper.
- Slowly whisk in ¼ cup of reserved pasta water to help temper the eggs.
Combine Everything:
- Add the hot drained pasta into the skillet with pancetta and fat, tossing to coat.
- Remove from heat and quickly pour in the egg mixture, stirring vigorously to coat the pasta and create a creamy sauce.
- If needed, add more reserved pasta water one tablespoon at a time to adjust the sauce consistency.
Serve & Enjoy:
- Serve immediately, garnished with extra Pecorino Romano and black pepper.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 550kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 10g50%
- Cholesterol 180mg60%
- Sodium 550mg23%
- Total Carbohydrate 55g19%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 24g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
FAQ
- Can I use other pasta shapes besides Campanelle?
Yes, while Campanelle is an excellent choice for holding the sauce, traditional Carbonara is often made with spaghetti. You can use other pasta shapes such as rigatoni or fettuccine, but Campanelle’s ruffled edges enhance the dish. - What is the difference between pancetta and guanciale in Carbonara?
Guanciale, which is cured pork cheek, is the traditional choice for Carbonara due to its rich, fatty flavor. Pancetta, made from cured pork belly, can be used as a substitute but has a slightly different flavor and texture. - Why doesn’t Carbonara have cream in it?
Traditional Carbonara is made with eggs, Pecorino Romano, and the rendered fat from pancetta or guanciale, creating a creamy sauce without the need for cream. Adding cream is a modern variation, not part of the original recipe. - How do I ensure the Carbonara sauce is creamy?
To achieve the perfect creamy consistency, quickly mix the hot pasta with the egg mixture off the heat. This allows the residual heat from the pasta to cook the eggs gently. You can also add a bit of reserved pasta water to adjust the sauce’s consistency. - What kind of cheese should I use for Carbonara?
Traditional Carbonara calls for Pecorino Romano cheese, which adds a sharp, tangy flavor. However, you can also use Parmesan if you prefer a milder taste. A blend of both cheeses can work well too. - How much pasta water should I reserve for the sauce?
It's important to reserve about 1 cup of pasta water before draining the pasta. This starchy water helps adjust the consistency of the sauce and ensures it coats the pasta evenly. - Can I make Carbonara ahead of time?
Carbonara is best enjoyed immediately after preparing it, as the sauce can separate if stored. The texture may not be the same if reheated, but you can try adding a little reserved pasta water to revive it. - Can I add garlic or onions to Carbonara?
Traditional Carbonara does not include garlic or onions. The rich flavor of the dish comes from the combination of guanciale (or pancetta), eggs, Pecorino Romano, and black pepper. Adding garlic or onions would be considered a modern variation, and not part of the classic recipe.
- Use real Pecorino Romano for authentic flavor.
- Do not cook the eggs directly on heat; residual heat from the pasta will create a creamy sauce.
- Use guanciale instead of pancetta for traditional carbonara.
- Avoid adding cream—real carbonara relies on eggs and cheese for creaminess.
- Work quickly when mixing the sauce to prevent scrambled eggs.
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