by Jolina | | | 74 Comments
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Do you watch Criminal Minds? Then you’re in for a treat. This is based on David Rossi’s carbonara recipe!
(Do you love recipes based on books and movies? You will love this Treacle Tart – Harry Potter’s Favourite!)
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How do you make traditional carbonara sauce?
Are eggs in carbonara cooked?
Secret to creamy carbonara
Easy carbonara recipe
David Rossi’s Carbonara Recipe (Copycat)
Remember that episode where Rossi had the team over at his house and taught them how to cook carbonara (how geeky do I sound right now)?
I’ve always wanted to make that and after a significant amount of searching I found a recipe in a French fan page that they claimed was from Joe Mantegna himself (yes, I may have too much time on my hands).
I’ve since tweaked it here and there and it is fabulous! No cream, just eggs, pancetta and lotsa cheese. And guess what else? I cooked it! Not Red, me. (Ok, I may have had some help with chopping, slicing and such.)
It’s practically the only thing I can cook (insert: big proud smile right here). So let’s step into the world of BAU for a moment and bask in the deliciousness that is this carbonara.
How do you make traditional carbonara sauce?
I grew up eating creamy carbonara. And by that I mean carbonara made with cream. I only recently found out that this is very, very wrong.
Traditional carbonara has no drop of cream in it. So what makes it so creamy?
Are eggs in carbonara cooked?
Egg yolks (and not cream) are what make traditional carbonara dreamy and creamy.
You guys know I have raw egg issues (check out my Eggless Key Lime Pie and my Eggless Tiramisu) so I can understand your hesitation.
The first few times I made this I ended up scrambling the eggs; I was so eager to pour the eggs into the hot pan and let them sit a little to cook.
What I’ve found is the residual heat from the pasta/pan will cook them so have no fear.
And you shouldn’t let the egg mixture sit at all; you need to quickly toss the pasta so the egg mixture coats everything and doesn’t turn into a scrambled mess.
Secret to creamy carbonara
Also, don’t throw away the pasta water. I did the first time – I know, rookie mistake.
What you want to do is pour about a quarter cup into your pasta, continue mixing until you get the creaminess you want (not too much though, we don’t want it soupy).
Related: Sweet and Salty Filipino-Style Spaghetti
Easy carbonara recipe
Once you’ve done that you’ll have this amazing dish that’s so quick to prepare it’s perfect for those busy weeknights. It’s so good too it’s great for when you have company over.
Looking to make a chicken dish? Try this delicious chicken carbonara.
Hope you give it a try, whether you’re a fan of Criminal Minds
or not (this past season was weird TBH). It is awesome and hey, if I can cook it you absolutely most definitely can!
(And if you have leftover pancetta, you can make delicious pasta and peas or penne al baffo.)
Happy cooking!
Did you try David Rossi’s carbonara recipe? I’d love to hear from you in the comments section below.
David Rossi’s Carbonara Recipe (Copycat)
Author: Jolina
Are you a Criminal Minds fan? This is based on David Rossi’s carbonara recipe from that episode where he had the team over and gave them cooking lessons!
5 from 7 votes
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Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine Italian
Servings 6 people
Calories 515 kcal
Ingredients
- 1 lb pasta you can use your favourite pasta: spaghetti, fettuccine, linguine or bucatini
- ½ lb pancetta diced
- 1 cup chopped onions
- olive oil for frying
- ½ cup grated Parmigiano-Reggiano or Parmesan cheese
- ½ cup grated Pecorino Romano cheese
- 4 pcs egg yolks from large eggs
- salt and pepper to taste
- chopped parsley for serving
Instructions
Cook 1 pound pasta until al dente. While that’s cooking, in a large pan on medium heat cook ½ pound diced pancetta and 1 cup chopped onions in olive oil until pancetta is browned and onions are soft.
Combine your cheese then pour half of it with your 4 egg yolks. Beat lightly until combined.
At this point your pasta and pancetta should be ready. Drain the pasta (reserve some of the pasta water) and transfer into your pan. Remove from heat.
Pour your egg mixture into the pan and toss the pasta until coated. Pour about ¼ cup pasta water in your pan and continue tossing until you get the creaminess you want. If you need to put more pasta water, do so a little at a time so your pasta doesn’t get too runny.
Add the rest of your cheese and toss some more. Season with salt and pepper as needed. Serve with chopped parsley.
Video
Nutrition
Calories: 515kcalCarbohydrates: 60gProtein: 20gFat: 20gSaturated Fat: 8gCholesterol: 46mgSodium: 489mgPotassium: 297mgFiber: 2gSugar: 3gVitamin A: 125IUVitamin C: 2mgCalcium: 211mgIron: 1.3mg
Nutritional information are estimates only.
Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.
