dhoha123 A masterful blend of pancetta, freshly crushed black pepper, and pecorino cheese, chef Michael Symon carbonara is a gastronomic symphony. The end product has a smooth, flavorful texture that melts in the mouth. Because the word “carbonaro” means “charcoal worker,” the dish’s history is associated with Italian coal miners who enjoyed its filling, hearty core.
Ingredients
- Spaghetti (12 ounces)
- Pancetta (4 ounces, diced)
- Eggs (3 large)
- Pecorino Romano cheese (1 cup, grated)
- Parmesan cheese (½ cup, grated)
- Freshly ground black pepper (2 teaspoons)
How to make Michael Symon Carbonara
Cook the pasta till al dente in a pot of boiling salted water, then drain and leave aside. Crisp the diced pancetta in a skillet until it turns golden brown. In the meantime, beat the eggs, black pepper, Parmesan, and Pecorino Romano together in a bowl. Evenly coat the cooked spaghetti by tossing it into the skillet with the pancetta. Take off the heat and immediately whisk in the cheese and egg combination to get a glossy, creamy finish. Before serving, let the carbonara cool for five minutes.
Recipe Variations
- Blissful Vegetarian Carbonara. Replace pancetta with sautéed mushrooms to add a delicious umami and earthy richness that will appeal to vegetarian palates.
- Seafood-Infused Elegance Carbonara. Succulent seafood, such shrimp or crab, will elevate the meal and give the traditional carbonara an opulent nautical touch.
- Elevated Aroma of Truffle in Carbonara. To add an opulent and aromatic layer to the finished carbonara, indulge in luxury by sprinkling truffle oil over it.
What to serve with Michael Symon Carbonara
- Salad Caprese with Balsamic Vinegar. A bright blend of fresh mozzarella, ripe tomatoes, and basil, topped with a balsamic glaze, offers a delightful combination of sweetness and acidity. With a punch of freshness, this colorful salad functions as a palate-cleanser to counterbalance the rich carbonara.
- Crunchy Garlic Breadsticks. Lightly seasoned with garlic and drenched in olive oil, these golden-brown breadsticks provide a delightful crunch and a burst of garlic flavor. They provide a layer of texture and flavor to the dish, making it into a warming feast that is ideal for dipping into the carbonara sauce.
How To Store This Recipe?
- In The Fridge: To store Michael Symon’s Carbonara, refrigerate it in an airtight container for up to 2 days. Reheat gently to maintain its creamy texture.
- In The Freezer: Avoid freezing as the egg-based sauce may separate. For optimal taste, enjoy Carbonara fresh, refrigerating any leftovers.
- To Reheat: To reheat, warm Carbonara gently on the stove, adding a splash of cream or broth to restore its creamy consistency.
Michael Symon Carbonara Recipe Nutrition Facts
Calories: Spaghetti (12 ounces): Approximately 480 calories Pancetta (4 ounces, diced): Around 480 calories Eggs (3 large): Contributing about 210 calories Pecorino Romano cheese (1 cup, grated): Approximately 420 calories Parmesan cheese (½ cup, grated): Adding around 215 calories Freshly ground black pepper (2 teaspoons): Negligible calorie content Protein: Spaghetti: 42g Pancetta: 16g Eggs: 18g Pecorino Romano cheese: 26g Parmesan cheese: 18g Carbohydrates: Spaghetti: 84g Pancetta: 0g Eggs: 3g Pecorino Romano cheese: 0g Parmesan cheese: 3g Fat: Spaghetti: 2g Pancetta: 40g Eggs: 15g Pecorino Romano cheese: 32g Parmesan cheese: 14g Vitamins and Minerals: Spaghetti: Contains iron and B-vitamins Pancetta: Provides iron and phosphorus Eggs: Rich in vitamin B12 and selenium Pecorino Romano cheese: High in calcium and vitamin A Parmesan cheese: Contains calcium and phosphorus
Try More Recipes:
- Alton Brown Paprika Chicken – The Hungry Pantry
- Bobby Flay Bananas Foster French Toast – The Hungry Pantry
- Coconut Bread Recipe – The Hungry Pantry
- Alton Brown Tomato Tart – The Hungry Pantry
Michael Symon Carbonara
Description
A masterful blend of pancetta, freshly crushed black pepper, and pecorino cheese, chef Michael Symon carbonara is a gastronomic symphony. The end product has a smooth, flavorful texture that melts in the mouth. Because the word “carbonaro” means “charcoal worker,” the dish’s history is associated with Italian coal miners who enjoyed its filling, hearty core.
Ingredients
Instructions
- Cook the pasta till al dente in a pot of boiling salted water, then drain and leave aside. Crisp the diced pancetta in a skillet until it turns golden brown. In the meantime, beat the eggs, black pepper, Parmesan, and Pecorino Romano together in a bowl. Evenly coat the cooked spaghetti by tossing it into the skillet with the pancetta. Take off the heat and immediately whisk in the cheese and egg combination to get a glossy, creamy finish. Before serving, let the carbonara cool for five minutes.
