Frederic Melton
Carbonara is a classic Italian pasta dish that combines a silky cheese sauce with crisp pancetta and black pepper. While there are many ways to make carbonara, the most authentic recipes call for only a few ingredients: spaghetti, eggs, cheese, ground pepper, and guanciale (a cured fatty pork similar to bacon and pancetta). The cheese is typically a combination of Pecorino Romano and Parmigiano Reggiano, though some recipes call for substituting one for the other, or using Parmesan cheese. The key to a creamy carbonara sauce is in the technique—the cheese, eggs, and bacon drippings are mixed together off-heat to create a silky sauce without the need for heavy cream.
| Characteristics | Values |
|---|---|
| Cheese | Pecorino Romano |
| Parmigiano Reggiano | |
| Parmesan | |
| Grana Padano | |
| Gruyère | |
| Manchego | |
| Gorgonzola | |
| Goat cheese |
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What You'll Learn
Parmigiano Reggiano
While Pecorino Romano is the traditional cheese used in carbonara, Parmigiano Reggiano is a common substitute. It is made from sheep's milk and has a tangy and salty flavour. The use of Parmigiano Reggiano in carbonara is often attributed to its solubility and ability to melt smoothly into the sauce. Chef Michele Casadei Massari, for example, uses only Parmigiano Reggiano in his carbonara recipe, noting that it is "the most soluble hard cheese ever; hence an amazing fit for this recipe".
To use Parmigiano Reggiano in carbonara, it is recommended to grate the cheese and whisk it with egg yolks before combining it with the pasta. The cheese adds a salty flavour and helps to thicken the sauce. It is important to use cheese that is not overly aged, as it may not melt as nicely in the dish.
When making carbonara, it is essential to consider the other ingredients that complement Parmigiano Reggiano. Guanciale, a cured fatty pork similar to bacon or pancetta, is a key ingredient that adds flavour and creaminess to the dish. The pasta used is typically spaghetti, cooked al dente, and tossed with the sauce to create a rich and decadent dish.
While carbonara has many variations, the traditional recipe does not include cream. The addition of cream is considered a modern variation, often employed outside of Italy, that dilutes the flavour and alters the texture of the dish. Authentic carbonara derives its creaminess from the combination of raw egg and starchy pasta cooking water, creating a silky and luxurious sauce.
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Pecorino Romano
The traditional Italian carbonara recipe is made with just five simple ingredients: spaghetti, crispy guanciale, black pepper, Pecorino Romano, and eggs. The secret to an authentic carbonara lies in using high-quality ingredients and proper technique. It is important to avoid overcooking the eggs, as this can result in a scrambled egg-like consistency.
Some variations of the classic carbonara recipe include the addition of cream, garlic, onion, and other vegetables. However, these ingredients are not part of the traditional recipe and are often used outside of Italy.
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Parmesan
Parmigiano reggiano, a premium variety of parmesan, is also used in carbonara. It is made from aged parmesan, which gives it a more complex flavour. It adds saltiness to the carbonara sauce and helps to thicken it.
Carbonara is traditionally made by mixing raw egg with hot pasta and cheese, creating a silky, creamy sauce. The cheese, along with the guanciale (a cured fatty pork similar to bacon and pancetta) and pasta cooking water, contributes to the creaminess of the sauce.
Some recipes for carbonara include additional ingredients such as garlic, black pepper, and vegetables. However, the traditional Italian recipe uses only a few simple ingredients: egg, cheese, and pasta. The key to a successful carbonara is achieving the right creaminess, which can be adjusted with pasta cooking water or heavy cream.
While parmesan is not the most traditional cheese for carbonara, it is a popular substitute for pecorino romano and is often combined with other cheeses to create a unique flavour profile.
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Gran Padano
Grana Padano is an Italian cheese with a hard, granular texture and a rich, savoury flavour. It is made from partially skimmed cow's milk and aged for a minimum of 9 months. The cheese has a sharp, salty taste that can add a bold flavour to the carbonara.
When using Gran Padano in carbonara, it is important to grate the cheese finely so that it melts easily into the pasta. Some people also like to add a small amount of the cheese at the end as a garnish, to add an extra layer of flavour.
While it may not be the most authentic choice, using Gran Padano in carbonara can be a great option for those who are looking for a more affordable or milder-tasting alternative to Parmesan. The cheese has a less pungent flavour than Parmesan, which can make it a better choice for those who are sensitive to strong flavours.
Overall, Gran Padano is a versatile and affordable option for carbonara, and can be a great choice for those who want to add a unique twist to this classic Italian dish.
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Asiago
When making a carbonara, it is important to use high-quality ingredients, as the dish is simple and relies on the quality of the ingredients to make it delicious. The cheese is one of the most important components of the dish, and it needs to be able to melt into a creamy sauce when mixed with the hot pasta and egg.
To make a carbonara with Asiago cheese, start by cooking your pasta according to the package directions until al dente. Meanwhile, heat a large skillet over medium-high heat and add your pancetta or bacon. Cook until the meat is browned and crispy, then set aside. In a separate bowl, mix together your eggs and grated cheese. Add the hot pasta to the egg and cheese mixture, and toss to combine. The heat from the pasta will help to melt the cheese and create a creamy sauce. Finally, add the meat and toss to combine.
Using Asiago cheese in a carbonara can be a great way to add a sharp, pungent flavour to the dish. However, it is important to use it in moderation and to adjust the other ingredients accordingly to ensure that the flavours are balanced.
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Frequently asked questions
The best cheese for an authentic carbonara is a combination of Pecorino Romano and Parmigiano Reggiano. While these two cheeses are similar, using both adds a layer of complexity to the flavours.
Yes, you can use other cheeses in a carbonara, such as Parmesan, Gran Padano, or even a combination of the two. However, your carbonara won't be truly authentic if you don't use Pecorino Romano.
Pecorino Romano is a local cheese that is produced in the Lazio region of Italy, where Rome is located. It is also made from sheep's milk, making it saltier than other cheeses, which helps to season the pasta dish better.
