Carbonara is one of those dishes that has the ability to captivate the hearts and palates of all those that taste it. With its rich sauce and creamy texture, the carbonara is a cherished culinary creation steeped in tradition. This version uses a hearty bucatini pasta with a delightful touch of crispy garlic that adds an extra layer of texture and delicious flavor. The savory allure of this classic pasta dish makes it perfect for an intimate evening for two.
Like many of our favorite dishes, the exact origins of carbonara are subject to debate. The widely accepted theory is that the carbonara emerged in the Lazio region of Italy during the mid-20th century. The dish was created as a hearty and nourishing dish for the coal miners of the area after a hard day of working. Using humble ingredients that were readily available like egg, guanciale (cured pork jowl), pecorino romano, and black pepper, this preparation quickly took off because of its simple yet incredibly delicious sauce. Because of these origins, the name “carbonara” is thought to come from the Italian word “carbone” which means coal.
In Italy pasta is much more than just a food. The origins can be traced over 2,000 years to Ancient Rome and the Etruscan civilization where pasta was made by hand and dried for preservation. As the generations passed, the different regions of Italy each developed their own special shapes that were made to highlight their unique regional tastes.
To honor the authentic roots of carbonara, this dish uses bucatini pasta. I find this shape of pasta to be ideal for the carbonara which should come as no surprise since this pasta shape also originated in the Lazio region of Italy, more specifically in Rome. This traditional Italian pasta is long and hollow, resembling a thick spaghetti with a hole running through the center.
This unique shape captures the sauce within the pasta making each bite a harmonious blend of flavor and texture. Bucatini is best prepared “al dente,” which literally means to the teeth, but what it means for this shape is that it should be flexible and easy to twirl but still have a bite to it. Make sure to save some of the pasta water to make your sauce; the starchy and salty water acts as an emulsifier, a thickener, and adds a bit of seasoning as well.
Traditionally carbonara is made with guanciale, which is pork jowl that is coated in herbs and cured. This process gives it an incredible aromatic flavor in addition to the salty deliciousness from the cured pork. One way to think of it is kind of like a fancy bacon, though that does not really give guanciale its due praise. This deliciously crispy bite adds a burst of flavor to the final dish. When making your carbonara, make sure to remove the guanciale once it is nice and crispy and add it back to the final dish before serving to make sure it doesn’t get soggy and keeps its bite.
What really sets the carbonara apart is the delicious velvety texture of the sauce. Like many foreign dishes that have been through the American wringer, you can find carbonaras on the menu throughout the country that feature a bechamel based cream sauce with romano cheese and bacon. Now, while that does sound delicious in its own right, a true carbonara has no cream and is a much more delicate process than throwing sauce on pasta. Carbonara refers to the method of preparation as much as the sauce that coats the pasta, and egg is an integral part of that process. Egg yolk is mixed with pecorino romano cheese and black pepper.
What I like to do next is to temper this mixture with the pasta water so that I don’t get any scrambled eggs once it hits the hot pasta. Slowly mix in your pasta water to the eggs and cheese. Then the hot pasta goes into a clean pan with a little bit of pasta water and slowly the mixture is added. The residual heat cooks the sauce and as you stir around your pan the sauce comes together to form the rich carbonara. Add the guanciale and continue to stir the pasta until every strand is coated in the delicious sauce.
To elevate the flavors even further and add a little bit of texture, consider adding some toasted garlic chips for a nice finishing touch. Thinly sliced garlic fried to a golden crisp add a delightful crunch and burst of intense flavor to the already flavor-packed dish. Scatter these crispy garlic chips over the top of the carbonara before serving and enjoy as they make themselves at home in the creamy pasta for an unforgettable bite.
This classic Italian dish, rich with history and impressive flavors, is a perfect choice for an intimate evening. The quick preparation and simple ingredients means you can spend time enjoying the night (This also takes away the pressure of ruining an expensive piece of meat in the oven as the time slips away!). It is also a great dish to cook with a partner as the simple steps can be divided at first but then joined together in one harmonious dish.
The robust bucatini pasta enveloped in rich and velvety sauce and sprinkled with morsels of crispy garlic and guanciale makes for a memorable culinary experience. Perfect for a romantic meal, its simple elegance creates an intimate atmosphere in which you will savor each bite while enjoying the company of your loved one. For your next date night, think about turning to the classic carbonara for an indulgent and intimate evening.
