Should carbonara have cream in it?
Italians will be the first to confirm the ‘cream or no cream’ debate with a firm…no. The creaminess of carbonara is thanks to the addition of eggs, and traditionally features no cream whatsoever. Although unorthodox, we do appreciate the way carbonara tastes with a splash of cream; it adds depth, and actually helps to stabilise the eggs in the cooking process. If you want a no-cream version, try Matt Preston’s smoky carbonara recipe. However, this one comes with its own controversy due to the use of cheddar as well as parmesan.
How do you make smooth carbonara sauce?
We have a few tips to make sure your carbonara sauce is super smooth:
- Make sure your eggs are at room temperature! Cold eggs can cause lumps in your pasta sauce, so we recommend letting them sit on the kitchen counter while you prep the rest of the sauce.
- When combining your eggs, cheese and cream, make sure it is whisked thoroughly. This will help achieve a uniform texture.
- Keep your heat on low when adding the egg mixture. Some recipes even call for the heat to be turned off completely, but we suggest lowering it whilst stirring in the mixture, and taking it off the heat once it’s combined. If overcooked, the eggs will scramble.
What is the sauce in carbonara made from?
Classic Italian carbonara sauce is typically made with just 4 ingredients: eggs, black pepper, pecorino Romano (or parmesan), and guanciale (or pancetta). Of course, you can play around with the ingredients to your liking (we added cream and garlic to this one and often use bacon or ham instead of pancetta!)
What type of pasta is used in carbonara?
Commonly spaghetti is used in carbonara. Rigatoni is also widely used, but there are no rules to what pasta to use, so feel free to experiment. We have even been known to use the carbonara method with gnocchi!
FAQs
Carbonara is a classic, 5-ingredient Roman pasta dish made with 5 simple ingredients: pasta, eggs, guanciale, Pecorino Romano cheese and black pepper. It's made by tempering eggs, cheese and starchy pasta cooking water into a luscious creamy pasta sauce. The taste is rich, salty and addictive!
Is carbonara sauce the same as Alfredo? ›
The difference between alfredo and carbonara is that carbonara contains an egg while alfredo sauce does not. Carbonara is usually thinner in consistency than alfredo sauce, using the egg to coat the noodles instead of relying on the cream.
Why is carbonara so creamy? ›
Guanciale – This is a key ingredient in carbonara, and is a cured fatty pork that is similar to bacon and pancetta. It adds adds flavour into the dish and the fat makes the sauce creamy when mixed with the egg and starchy pasta cooking water.
Is carbonara made with pecorino or parmesan? ›
Many traditional carbonara recipes call for Pecorino Romano cheese, but Parmigiano Reggiano is also often used, as well as a combination of the two. The origin of the dish is a source of much debate, and you can read a little about the various origin stories in an article our blog.
What does a traditional carbonara contain? ›
Carbonara is made with guanciale (cured pork), eggs, Pecorino Romano cheese, spaghetti pasta, and lots of black pepper. Italians don't add extra ingredients like cream, milk, garlic, or onions.
What is the trick about carbonara sauce? ›
Whisk Like You Mean It
You're using more egg yolks than whites here, which is what makes carbonara so rich and luxurious. But there's still two eggs-worth of whites in there. Whisking your eggs so that the whites are completely incorporated into the yolks will give your sauce a more uniform texture.
What's the difference between carbonara and Italian carbonara? ›
The Italian version doesn't use cream or ham. It is made with pancetta (pork belly meat that is salt cured, also referred to as Italian bacon), Parmigiano Reggiano or pecorino romano cheese, eggs, and black pepper—called the basics.
Does real carbonara have cream? ›
Yep, that's right, no cream, whatsoever. Mind. Blown. Taste.com.au Food Director, Amira Georgy, confirmed this, saying: “Traditionally, carbonara sauce contains no cream, just eggs and cheese.
What pasta sauce is similar to carbonara? ›
Cacio e uova is essentially Naples' meatless version of carbonara. Its silky sauce is made of eggs—two whole eggs plus an extra yolk keeps everything creamy—and a mixture of grated Parmigiano-Reggiano and Pecorino Romano.
What not to put in carbonara? ›
What not to put in Spaghetti Carbonara? Don't put garlic, cream, milk or butter. It is not needed. It is fine if you want to make a dish with those ingredients, but if you want to learn how to make this dish correctly, use only pecorino, eggs/egg yolks, black pepper, guanciale, and pasta water.
What is the golden rule of cooking a carbonara? The golden rule of cooking carbonara is to never cook the sauce over direct heat once the eggs are added.
What thickens carbonara? ›
Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn't scramble, and everything is coated. Add extra pasta cooking water to keep it saucy (several tablespoons should do it).
Can you buy carbonara sauce in a jar? ›
Dolmio Jar Sauces (Carbonara Pasta Bake 2 x 480g)
What cheese is best for carbonara? ›
Pecorino Romano: This aged sheep's cheese is always traditionally used in the Roman pastas, and its salty, grassy, earthy flavor is absolutely delicious in carbonara. That said, if Pecorino is unavailable at your local grocery store, you can use Parmesan as a non-traditional substitute.
Can I use mozzarella instead of Parmesan in carbonara? ›
My Parmesan cheese clumped up so I would recommend using mozzarella instead and topping/sprinkling with Parmesan instead. I give credit for how easy this is - and it makes a lot, so will feed a family! But flavor was only so-so good for me. I'm glad I tried!
Is carbonara sauce raw egg? ›
Spaghetti alla carbonara is a traditional Italian dish, which the sauce made of raw egg yolks is heated using only the heat of cooked pasta.
Is carbonara eggs or egg yolk? ›
The eggs and egg yolks in this dish are used to coat the pasta and give it a slick, almost creamy, texture. Eggs are stirred in at the end of cook time and cook up while being twirled alongside the hot pasta.
Which ingredient should never be used in traditional carbonara? ›
What not to put in Spaghetti Carbonara? Don't put garlic, cream, milk or butter. It is not needed. It is fine if you want to make a dish with those ingredients, but if you want to learn how to make this dish correctly, use only pecorino, eggs/egg yolks, black pepper, guanciale, and pasta water.
