クリーミーで贅沢なものを、比較的短時間で作りたいときに作る、私の絶対お気に入りのパスタ料理について教えよう。フェットチーネ・カルボナーラは、もう何年も私の定番のコンフォートフードで、ちょうどよくなるまで数え切れないほどこのレシピを微調整してきた。数種類のシンプルな材料が、パスタの一本一本を完璧にコーティングする絹のようなリッチなソースに変身するのは、何か魔法のようだ。
Print
フェットチーネ・カルボナーラ
- Total Time: 35
- Yield: 4 1x
原材料
- 1 フェットチーネ・パスタ1ポンド（スパゲッティでもよいが、幅広の麺が好み）
- 8 ounces パンチェッタまたは良質のベーコン（さいの目切り）8オンス（さいの目切りで約1カップ 1 cup when diced)
- 4 室温に戻した卵（ここが重要!）
- 1 cup freshly grated Pecorino Romano cheese, plus more for serving
- 1/2 cup freshly grated Parmesan cheese
- 4 garlic cloves, minced
- Freshly ground black pepper, and lots of it
- Salt, for the pasta water
- 2 tablespoons fresh parsley, chopped (optional, but adds nice color)
使用方法
- First things first, bring a large pot of generously salted water to a boil. The water should taste like the sea – that’s my mom’s golden rule for pasta water.
- While the water is heating up, grab a large mixing bowl and whisk together the eggs, Pecorino Romano, and Parmesan until well combined. Set this mixture aside. This will become our creamy sauce without using any actual cream! Pretty cool, right?
- In a large skillet (I use my trusty cast iron), cook the diced pancetta over medium heat until it becomes crispy and the fat has rendered, about 8-10 minutes. Oh my goodness, the smell at this point is heavenly.
- When the pancetta is almost done, add the minced garlic and cook for about 30 seconds until fragrant. Be careful not to burn it! Burnt garlic can ruin the whole dish – learned that one the hard way.
- Once the water is boiling, add the fettuccine and cook until al dente according to package instructions, usually about 8-10 minutes. Reserve about 1 cup of the pasta cooking water before draining (I sometimes forget this step and have to quickly scoop some out in a panic).
- Here’s the tricky part – working quickly so everything stays hot: Drain the pasta and immediately add it to the skillet with the pancetta and garlic. Toss everything together so the pasta gets coated with all that pancetta goodness.
- Remove the skillet from the heat (super important or you’ll end up with scrambled eggs!) and quickly pour in the egg and cheese mixture, tossing constantly with tongs to coat the pasta evenly and create a creamy sauce. The residual heat from the pasta will cook the eggs just enough to be safe but still creamy.
- If the sauce seems too thick, add a splash of the reserved pasta water, a little at a time, until you reach your desired consistency.
- Season generously with freshly ground black pepper – carbonara practically demands it!
- Serve immediately in warmed bowls topped with additional grated cheese and the chopped parsley if you’re using it.
Notes
- Use room temperature eggs to prevent them from seizing up when added to hot pasta
- Freshly grated cheese is essential – pre-grated has anti-caking agents that prevent smooth melting
- Pancetta provides authentic flavor, but good quality bacon works as a substitute
- The pasta water should be “as salty as the sea” for proper seasoning
- Removing the pan from heat before adding eggs is crucial to prevent scrambling
- Work quickly when mixing the egg mixture with hot pasta to create the silky sauce
- Reserve pasta water – it’s the secret to adjusting sauce consistency if needed
- Serving immediately in warmed bowls helps maintain the perfect creamy texture
- Traditional carbonara never uses cream – the egg and cheese mixture creates the silky sauce
- Pecorino Romano provides the authentic sharp, salty flavor profile
- The generous black pepper is a signature element of classic carbonara
- Al dente pasta works best as it will continue to cook slightly in the hot sauce
- Prep Time: 15
- Cook Time: 20
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 650
- Sodium: 780mg
- Fat: 30g
- Carbohydrates: 65g
- Protein: 28g
- Cholesterol: 245mg
Can I make Carbonara ahead of time?
Not recommended! Carbonara is a dish best enjoyed immediately. The magic of this recipe is in its immediate preparation – the eggs create a silky sauce that can quickly become grainy or separate if left sitting. If you must prep ahead, cook the pasta and crisp the meat separately, and only mix with eggs right before serving.
Is it safe to eat eggs that aren’t fully cooked?
Great question! The residual heat from the pasta gently cooks the eggs, creating a creamy sauce. However, if you’re concerned about raw eggs, use pasteurized eggs or temper them carefully. For those with compromised immune systems, pregnant women, or the elderly, consider using fully cooked egg alternatives.
What’s the difference between Pecorino Romano and Parmigiano-Reggiano?
While both are delicious Italian hard cheeses, they’re quite different:
Pecorino Romano: Made from sheep’s milk, it’s sharper and saltier
Parmigiano-Reggiano: Made from cow’s milk, it’s nuttier and slightly milder Traditionally, carbonara uses Pecorino Romano, but a blend of both is delicious!
Japanese 
English 
Russian