Spaghetti Carbonara: a Modern Roman Classic Ready in 20 Minutes
Surprisingly easy and perfectly decadent
RSVP to join us in cooking spaghetti carbonara on Wednesday May 12, 2021 at 6 p.m. PDT. You can check out the recipe for a grocery list. If you can’t make it, there will be a video on YouTube of the session for you to reference. Hope to see you there!
There has always been this transcendental experience within the first bite of a carbonara dish, reminding me of the (somehow?!) forgotten experience of the last time I had carbonara. The creamy sauce coating each strand of spaghetti and the rich and smoky guanciale nuggets dispersed throughout, surprising me like little crunchy pork gushers. The sharp and savory sauce filled with aged Pecorino Romano and Parmigiano Reggiano rounding out the dish. The black pepper giving depth.
I could probably go on and on describing what it’s like to experience carbonara, but I’ll let the dish speak for itself. It’s quick and easy with the right techniques, and it’s packed with flavor.
Along with amatriciana, cacio e pepe, and gricia, carbonara is one of four well-known Roman pastas. They all pull from the same general set of ingredients including Pecorino Romano, guanciale, and black pepper. Spaghetti works great with carbonara, but so does, well, any pasta if you ask me. Try bucatini or rigatoni if you’re feeling curious.
I take donations for the cooking classes to help me cover costs around the software and gear I use, as well as food costs. If you can afford it and feel like my classes have provided value to you, I’d appreciate a donation. Usually, people donate anywhere from $15 to $50 for a class. If you can’t afford it, or just don’t want to spend that money, don’t worry about it. It’s my gift to you. If you’d like to make a donation you can find the “Support the Host” button in the event page as seen below.
