When it comes to Italian cuisine, few dishes evoke the essence of Rome quite like pasta carbonara. Traditionally crafted with eggs, cheese, pancetta, and pepper, this beloved dish has seen numerous variations over the years. One delightful twist incorporates tomatoes and additional cheese, enhancing the flavors and texture. Here’s how to create a delightful version of carbonara, complete with tomatoes and a rich, cheesy profile.
Ingredients
400g spaghetti or rigatoni
150g pancetta, diced (or guanciale for authenticity)
1 medium onion, finely chopped
2 cloves garlic, minced
200g canned tomatoes (or fresh if in season)
100g grated Pecorino Romano cheese
100g grated Parmesan cheese
4 large eggs
Salt and black pepper to taste
Olive oil for cooking
Fresh basil for garnish (optional)
Cooking Method
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. Prepare the Sauce Base:
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced pancetta and cook until crispy, about 57 minutes. If using guanciale, follow the same method for that authentic flavor.
Add the chopped onion and cook until translucent, approximately 34 minutes, then add the minced garlic and sauté for an additional minute.
3. Incorporate Tomatoes:
Pour in the canned tomatoes and stir to combine. Let this cook for about 5 minutes, allowing the flavors to meld. You can crush the tomatoes lightly with a spoon for a smoother sauce. Season with salt and black pepper.
4. Mix in the Eggs and Cheeses:
In a separate bowl, whisk together the eggs, grated Pecorino Romano, and half of the Parmesan. Ensure the mixture is well combined.
5. Combine Everything:
Once the pasta is cooked and drained, add it to the skillet with the sauce. Toss well to coat the pasta in the flavorful mixture. Remove from heat.
Quickly pour the egg and cheese mixture over the hot pasta, stirring vigorously to create a creamy sauce without scrambling the eggs. If needed, tweak the consistency with reserved pasta water.
6. Serve:
Dish out the carbonara into bowls and top with the remaining Parmesan, a sprinkle of freshly cracked black pepper, and fresh basil if desired.
Conclusion
This carbonara with tomato and cheese is an excellent way to celebrate Roman cuisine’s heart and flavor. Each bite balances the richness of cheese and pancetta with the fresh acidity of tomatoes, making it a delightful and satisfying dish. Perfect for family dinners or a special occasion, this pasta showcases the beauty of simplicity in Italian cooking. Buon appetito!