{"id":"spaghetti-carbonara","url":"https://share.withmise.app/r/spaghetti-carbonara","imageUrl":"https://share.withmise.app/r/spaghetti-carbonara/image","note":"Use plenty of freshly ground black pepper; it is a defining part of the dish’s flavor.","recipe":{"id":"spaghetti-carbonara","language":"en","title":"Spaghetti carbonara","kicker":"Creamy without cream","description":"This quick Italian classic combines spaghetti, crisp pancetta, egg yolks, pecorino, and Parmesan in a glossy sauce made creamy with starchy pasta water. Generous freshly ground black pepper gives it a characteristic bite. The recipe follows the classic no-cream approach, relying on pasta water rather than cream for its creamy texture.","tags":["main-course","italian","pasta","quick","weeknight"],"source":{"name":"Isabella Morrone","url":"https://www.koket.se/spaghetti-carbonara"},"image":{"key":"recipe-images/a722a506abb6b4f413767afd3b54016ccf0d7cb366055b428a600a9f4b17ab09.jpg","alt":"Spaghetti carbonara with pancetta on a blue-and-white plate","credit":"TV4"},"accent":"#8A422B","servings":{"amount":4,"label":{"singular":"portion","plural":"portions"}},"prepTime":{"minutes":5,"approximate":true},"cookTime":{"minutes":15,"approximate":true},"difficulty":"Easy","ingredients":[{"id":"spaghetti","name":"Spaghetti","category":"pantry","amount":400,"unit":"g"},{"id":"eggs","name":"Eggs","detail":"yolks only","category":"dairy","amount":4,"unit":"count"},{"id":"pancetta","name":"Pancetta","category":"meat","amount":200,"unit":"g"},{"id":"pecorino","name":"Pecorino","detail":"finely grated","category":"dairy","amount":30,"unit":"g"},{"id":"parmesan","name":"Parmesan","detail":"finely grated; preferably aged at least 16 months","category":"dairy","amount":30,"unit":"g"},{"id":"black-pepper","name":"Black pepper","detail":"freshly ground","category":"spices","amount":"to taste","unit":"custom"},{"id":"salt","name":"Salt","category":"spices","amount":"to taste","unit":"custom"}],"steps":[{"id":"cook-spaghetti","title":"Cook the spaghetti","result":"par-cooked spaghetti and reserved pasta water","description":"Cook the spaghetti in boiling water according to the package directions, stopping {{time:3 min|short of package time}} before the stated cooking time. Before draining, scoop out about {{measure:3 dl}} of the starchy water, then drain the pasta well.","inputs":["spaghetti"]},{"id":"crisp-pancetta","title":"Crisp the pancetta","result":"crisp pancetta and rendered fat","description":"Cut the pancetta into small pieces, then fry it in a wok or high-sided skillet without added fat until crisp. Lift out the browned pieces and leave the rendered fat in the pan for the sauce.","inputs":["pancetta"]},{"id":"whisk-egg-mixture","title":"Whisk the egg mixture","result":"peppered egg mixture with reserved pepper","description":"Whisk the egg yolks with the finely grated pecorino and Parmesan and plenty of freshly ground black pepper. Reserve a little pepper to adjust the finished dish, and keep whisking until the mixture is smooth and evenly combined.","inputs":["eggs","pecorino","parmesan","black-pepper"]},{"id":"finish-pasta-in-pan","title":"Finish the pasta in the pancetta pan","result":"hot spaghetti in a reduced pancetta sauce","description":"Return the pan with the rendered fat to the heat. Add about {{measure:3 dl}} of the reserved pasta water and bring it to a boil, then add the par-cooked spaghetti and crisp pancetta. Cook for {{time:2-3 min|stirring the pasta}}, stirring continuously, until the starch thickens the liquid into a creamy coating.","inputs":["cook-spaghetti","crisp-pancetta"]},{"id":"finish-carbonara","title":"Toss the carbonara off the heat","result":"creamy carbonara","description":"Take the pan off the heat before adding the egg-and-cheese mixture. Stir and toss until the sauce turns creamy, adding a splash of reserved pasta water if it seems dry. Taste and adjust the seasoning with salt and the reserved pepper, then serve immediately.","inputs":["finish-pasta-in-pan","whisk-egg-mixture","salt"]}],"note":"Use plenty of freshly ground black pepper; it is a defining part of the dish’s flavor."}}