Rachael Ray's Carbonara Recipe

Pasta carbonara hails from the Italian region of Lazio (Rome is this region's capital), where, legend has it, it was originally invented by coal miners (carbonai in Italian) who could easily stir the protein- and carb-rich dish of pasta and pancetta together in just one pot. Rachael Ray's version remains true to tradition, eschewing the erstwhile addition of cream to make the sauce, well, creamy. Instead, she relies on the thickening power of eggs, which are just barely cooked in the hot spaghetti so they coat each gorgeous strand. The resulting sauce is thick and rich, the perfect foil for salty pancetta. It's no wonder the coal miners of Lazio couldn't get enough of it — and with recipe developer Kate Shungu of The Gift of Hospitality as your guide, you too can master the techniques behind this easy, delicious recipe. Top it with parsley and cheese, and it's a dish fit for both coal miners and kings!

To turn this traditional primo piatto, or first course, into a complete meal all on its own, Shungu adds two extra ingredients to Ms. Ray's original recipe: ground Italian sausage and kale. The sausage gives it extra protein, keeping you fuller longer, and the kale lends added nutrients like vitamins A, K, and C. Together, they kick carbonara up a notch from just plain delicious to delicious and nutritious — the perfect weeknight dinner.

To make this dish, you will, of course, need pasta. Spaghetti is traditional, but Shungu notes that "any long, thin noodle works great in this recipe." Bucatini, fettuccine, or linguine could all be excellent substitutes, depending on your preference.

You'll also need pancetta, an Italian rolled bacon seasoned with herbs. If you can't find it, American bacon works as a substitute; it will just impart a slight smokiness to the dish that pancetta wouldn't. Red pepper flakes and garlic season the sauce, which also calls for a bit of dry white wine (use one you would be happy drinking) and, of course egg yolks, which create that creamy sauce.

Romano cheese is a hard, sheep's milk cheese hailing from the region around Rome and is the most traditional topping. If you want something with a bit less funk, however, you can easily opt for nutty Parmesan instead. "Look for Parmigiano Reggiano in the cheese section of your local grocery store," suggests Shungu, if you go that route. "Its flavor is far superior to the Parmesan cheese in the green can!"

The sauce for the spaghetti carbonara comes together quickly, so the first thing you'll want to do is bring a large pot of water to a boil, season with salt, and add the pasta. While that's cooking, heat a large skillet and add the pancetta and sausage, cooking about four minutes. Season with the red pepper flakes and garlic, and cook until just heated and aromatic — about 30 seconds. Take care not to burn it! 

Add the white wine, which will help you bring up any fond that has formed on the bottom of the pan: these cooked drippings will add lovely flavor to the finished sauce.

When the pasta is nearly cooked — about a minute out — add the chopped kale to the pot, which will help it wilt before stirring it into the sauce.

"You could add the fresh kale to the sausage, but you'll be stirring it for a while trying to get it to wilt down," says Shungu. "I like adding it to the pasta so it cooks with almost no hands-on time."

The only slightly technical part of this recipe is tempering the eggs, which will keep them from scrambling and turning your spaghetti carbonara into a spaghetti omelet. To do this, whisk the egg yolks in a small bowl, and then drizzle in 1/2 cup of the pasta water, whisking quickly all the while. 

"This step warms up the eggs (especially if they're cold from the refrigerator), bringing them closer to the temperature of the pasta," explains Shungu.

After fifteen seconds of constant whisking, they're ready to use.

The eggs are tempered; the pasta, sausage, and kale are cooked. It's time to combine everything! To do so, first drain the pasta and kale, and then add them directly to the skillet with the sausage and pancetta, set over low heat. Next, pour the tempered egg mixture over the top, tossing gently with tongs for a minute or two, or until the sauce is thick and coats the spaghetti.

Stir in a large handful of cheese, and it's time to plate and dig in!