Patrick Oconnell
Carbonara is an Italian dish that combines eggs, hard cheese, cured pork, and black pepper into a rich, silky sauce. While the type of cheese used in carbonara is not fixed, freshly grated Parmigiano Reggiano (real Parmesan) is often used, as it is the most soluble hard cheese. However, some people opt for cheaper alternatives such as powdered or grated Parmesan from Kraft.
| Characteristics | Values |
|---|---|
| Type of Cheese | Parmigiano Reggiano (Parmesan), Pecorino Romano, or a mixture of both |
| Cheese Quality | Real, high-quality Parmesan |
| Cheese Texture | Freshly grated |
Explore related products
What You'll Learn
Freshly grated Parmesan is best
While there are many types of cheese that can be used in carbonara, freshly grated Parmesan is considered the best option by many. This is because it adds a superior flavour and texture to the dish. Authentic Italian carbonara recipes often call for freshly grated Parmigiano Reggiano ("real" Parmesan), Pecorino Romano, or a mixture of both. These cheeses are known for their strong flavour and texture, which can be lacking in pre-grated or powdered varieties.
Freshly grated Parmesan is also recommended because it melts better than pre-grated or powdered cheese. This is important in carbonara, as the cheese is used to create a rich, silky sauce that coats the pasta. A high-quality, freshly grated cheese will melt smoothly and blend seamlessly into the sauce, resulting in a creamier and more indulgent dish.
Additionally, freshly grated Parmesan can enhance the overall freshness of the dish. Carbonara is best served immediately, as it can dry out and become difficult to reheat. By using freshly grated cheese, you can ensure that your carbonara tastes bright and flavourful, rather than stale or bland.
While freshly grated Parmesan may be more expensive than pre-grated or powdered options, it is worth the investment for a truly exceptional carbonara. The cheese is a key ingredient in this simple dish, and using high-quality ingredients will significantly impact the final flavour and texture.
When grating your own Parmesan, it is best to use a block of Parmigiano Reggiano that has been aged for around 24 months. Cheese aged for longer may not melt as nicely, affecting the texture of your sauce. Grate the cheese finely and mix it with eggs, black pepper, and a small amount of pasta water to create the signature carbonara sauce.
The Stink Factor: Parmesan Cheese's Pungent Aroma
You may want to see also
Pre-grated Parmesan is not recommended
While making carbonara, it is best to avoid pre-grated Parmesan cheese. This is because freshly grated Parmesan has a superior flavour and texture. Pre-grated Parmesan often does not melt as well as freshly grated cheese, and it may not blend as seamlessly into the carbonara sauce.
Freshly grated Parmesan is made from a large wedge of hard cheese that is grated just before being added to the dish. This ensures that the cheese is of the highest quality and has the best flavour. It also allows the cook to control the consistency and texture of the grated cheese.
On the other hand, pre-grated Parmesan cheese is often made from lower-quality cheese that has been grated into fine pieces. This type of cheese can be more difficult to melt and may not blend as well into the sauce. It can also be more expensive than buying a wedge of Parmesan and grating it yourself.
Additionally, pre-grated Parmesan often contains anti-caking agents and other additives to prevent clumping and extend its shelf life. These additives can affect the taste and texture of the cheese, making it less desirable for use in carbonara.
Using freshly grated Parmesan cheese is the best way to ensure that your carbonara has an authentic flavour and texture. It is worth the extra effort to grate your own cheese for this classic Italian dish.
In summary, while it may be tempting to use pre-grated Parmesan for convenience, it is not recommended for making carbonara. The flavour and texture of freshly grated Parmesan are superior, and it melts better and blends more seamlessly into the sauce. Grating your own Parmesan may require a bit more effort, but it will elevate the taste of your carbonara significantly.
Cheese and Keto: Parmesan's Place
You may want to see also
Parmigiano Reggiano is a popular choice
Parmigiano Reggiano, or "real" Parmesan, is a popular choice of cheese for making carbonara. It is considered a high-quality cheese that adds flavour and helps to thicken the sauce. While classic Italian carbonara is not fixed to a specific type of hard cheese, Parmigiano Reggiano is often used, as well as Pecorino Romano or a mixture of the two.
Parmigiano Reggiano is a good choice for carbonara because it is the "most soluble hard cheese ever", according to Chef Michele Casadei Massari, who uses it in his special version of the recipe. The recipe also calls for duck eggs, which add extra flavour and colour to the dish. It is recommended to use Parmigiano Reggiano that has been aged for 24 months, as cheese aged for longer won't melt as nicely.
When making carbonara, it is important to grate the Parmigiano Reggiano cheese yourself, as pre-grated Parmesan is not suitable for this recipe. Freshly grated Parmigiano Reggiano can be whisked together with eggs and seasoned with black pepper. The cheese can also be shredded and added to the pasta at the end, along with more black pepper.
While Parmigiano Reggiano is a popular choice, it can be quite expensive. Some people may opt for cheaper alternatives, such as powdered or grated Parmesan from a bottle, or buying a wedge of Parmesan and shaving it themselves. However, these options may not melt as well or have the same flavour and texture as freshly grated Parmigiano Reggiano.
The Outer Shell of Parmesan Cheese: To Eat or Not?
You may want to see also
Explore related products
Pecorino Romano is also used
While Parmigiano Reggiano ("real" Parmesan) cheese is commonly used in carbonara, Pecorino Romano is also a popular choice. This is because, unlike Parmigiano Reggiano, Pecorino Romano is a sheep's milk cheese, which gives it a distinct, sharper flavour. It also has a higher melting point than Parmigiano Reggiano, making it a good option for carbonara as it can withstand the heat of the pasta without becoming stringy.
Pecorino Romano is a hard cheese, which is ideal for carbonara as it can be finely grated, creating a creamy texture when mixed with other ingredients. The sharpness of the cheese also adds a strong flavour to the dish, which is why it is often used in combination with Parmigiano Reggiano, creating a more balanced taste. This combination of cheeses is especially popular in classic Italian carbonara recipes, where the cheeses are grated and mixed with eggs, black pepper, and sometimes garlic, to create a rich, silky sauce that coats the pasta.
When making carbonara with Pecorino Romano, it is important to use freshly grated cheese. Pre-grated cheese can affect the texture and flavour of the dish, and may not melt as well when mixed with the other ingredients. The quality of the cheese is also important, and using a good quality, aged Pecorino Romano will enhance the flavour of the carbonara.
While the type of cheese is important, other ingredients in carbonara also play a key role in the final dish. The use of raw eggs, which are gently cooked by the hot pasta, is essential to creating the signature creamy, silky sauce. The type of pasta is also flexible, and carbonara can be served with a variety of long pasta shapes. Additionally, cured pork, such as pancetta or bacon, is typically included, and olive oil is sometimes added as well.
Parmesan Cheese and Keto: A Perfect Match?
You may want to see also
Powdered Parmesan can be used, but it's not as good
While it is possible to use powdered Parmesan in a carbonara, it is generally agreed that freshly grated Parmesan is superior in terms of flavour and texture. One source suggests that, when using powdered Parmesan, a 1:3 ratio of powdered to freshly grated Parmesan should be used to achieve a similar flavour and texture. Another source recommends using shaved Parmesan over grated Parmesan, as it melts better.
Parmesan is a key ingredient in carbonara, so it is worth using high-quality Parmesan for the best results. The cheese adds flavour and helps to thicken the sauce. However, it is important to note that carbonara is a simple dish, and the quality of the ingredients will significantly impact the final product.
Freshly grated Parmesan is often preferred for carbonara because it melts more easily and evenly than pre-grated Parmesan, which can be too dry and not melt properly. The dryness of pre-grated Parmesan can also affect the texture of the sauce, making it lumpy or grainy.
When making carbonara, it is essential to remove the pan from the heat before adding the egg and cheese mixture to avoid scrambling the eggs. Additionally, reserving some of the pasta cooking water and adding it to the sauce can help adjust the consistency and prevent the sauce from becoming too thick.
In summary, while powdered Parmesan can be used in carbonara, it may not produce the same desirable results as freshly grated or shaved Parmesan. Adjustments to the ratio and texture of the cheese may be necessary when using powdered Parmesan to achieve a similar flavour and texture in the final dish.
Kraft Grated Parmesan Cheese: Dehydrated or Not?
You may want to see also
Frequently asked questions
It is recommended to use freshly grated, high-quality Parmigiano Reggiano ("real" Parmesan) cheese for carbonara. While other types of cheese can be used, such as Pecorino Romano or a mixture of the two, pre-grated Parmesan should be avoided.
Yes, you can use cheaper alternatives such as powdered Parmesan (like the green Kraft bottle) or grated Parmesan from a pizza shop. However, the flavour and texture may differ from using "real" Parmesan.
Typically, recipes call for 1 cup of freshly grated Parmesan cheese for carbonara. However, when using powdered Parmesan, a 1:3 ratio of powdered Parmesan to freshly grated Parmesan is recommended.
Yes, while Parmigiano Reggiano is a popular choice, carbonara is not limited to a specific type of hard cheese. You can use other options such as Pecorino Romano or a mixture of Pecorino Romano and Parmigiano Reggiano.
