Pasta carbonara is a cornerstone dish of Italian cuisine. According to the legend, it was invented by chef Renato Gualandi, who made it in 1944 for American troops in Rome to lunch on. With a creamy consistency and a deliciously smoky and peppery aftertaste, Carbonara is the number one pasta dish both inside and outside of Italy. It’s a must try dish when visiting Rome, but you can prepare this delicious recipe at home as well.
The pasta carbonara recipe below was shared with us by Ele Trois, the restauranter behind Melbourne’s Sassy Italian Restaurant. The recipe is a customer favorite at this top-rated Italian restaurant in Melbourne, Australia.
The recipe is made with fettuccine pasta. We chose fettuccine pasta specifically to get the maximum infusion of the flavors. Pancetta is typically used in a traditional carbonara which elevates the salt & sweetness taste to the pasta. We use the yolk of the egg combined with parmesan to create a creamy texture to preserve the traditional method of Italian cooking, says Ele Trois.
Enjoy this delicious pasta carbonara recipe!
- 180 grams Fettuccine pasta (homemade preffered)
- 50 grams sliced pancetta
- 1 small shallots sliced
- 1 tsp minced garlic
- 1 tbsp grated parmesan
- 150 ml vegetable stock
- 50 ml egg wash
- 1 tbsp parsley (chopped)
- 50 grams pecorino (shaved to garnish)
- drizzle of olive oil
- salt and pepper to taste
- In a medium hot pan, add some olive oil.
- Once the pan is hot, place in pancetta, and cook until brown.
- Add shallots and garlic to the pan and cook for 30 seconds.
- Deglaze pan with vegetable stock and reduce by half.
- Add grated parmesan and allow to melt.
- In a separate saucepan or pot, bring lightly salted water to a boil. Cook your fettuccine pasta until it's al dente.
- When your pasta is suitably al dente, use tongs or a fork to lift the fettuccine out of the water and add to pan.
- Off the heat, add chopped parsley and egg wash, stir and toss continuously until egg wash starts to thicken.
- Once it’s thickened, turn of the heat.
- Serve in a bowl and garnish with shaved pecorino and drizzle with olive oil.