What is Carbonara?
Carbonara is a classic Italian pasta dish made with just a few simple ingredients: pasta, eggs, cheese (typically Pecorino Romano but Parmesan can be used), and cured pork like bacon, guanciale, or pancetta. The heat from the cooked pasta creates a rich, silky sauce when combined with the eggs and cheese. No cream is used in traditional carbonara, making it a true showcase of simple, bold flavors.
Can I cook Carbonara in the microwave?
Yes, you can! This recipe allows you to cook the bacon and spaghetti directly in an Anyday dish without the need for a stovetop. The Anyday dish locks in steam to cook the spaghetti perfectly, while the shallow dish crisps up the bacon. Once the pasta is ready, the residual heat combines with the egg mixture to create a silky, luxurious sauce.
Do I need to pre-cook the spaghetti?
No need! One of the best parts of using an Anyday dish is that you cook the spaghetti directly in the dish—no boiling water required. Just add the dry pasta, water, and salt, and microwave until tender. The pasta absorbs the water as it cooks, giving you perfectly al dente spaghetti every time.
Can I use other types of pasta for Carbonara?
Yes, while spaghetti is traditional, you can use linguine, fettuccine, or bucatini for this recipe. Smaller pastas like penne or rigatoni will also work but may require slight adjustments to the cook time. The process stays the same—just cook the pasta directly in the Anyday dish until it’s tender.
What if I don't have guanciale? Can I use bacon?
Yes, you can use bacon, pancetta, or even prosciutto if guanciale isn’t available. Each will give a slightly different flavor. Bacon adds a smoky element, pancetta is a bit sweeter, and prosciutto has a more delicate, salty flavor.
Why do I need to save pasta water?
The reserved pasta water is essential for adjusting the texture of the sauce. If the sauce feels too thick or dry, adding a tablespoon or two of pasta water will bring it back to a smooth, glossy consistency. The starch in the water also helps the sauce bind to the pasta.
How do I store leftover Carbonara?
Carbonara is best eaten fresh, as the sauce tends to thicken as it cools. However, if you have leftovers, store them in an Anyday dish covered with the lid and refrigerate for up to 3 days.
What’s the best way to reheat Carbonara?
To reheat from the fridge, place the Carbonara in an Anyday dish, cover with the lid, and microwave on power leve 5-7 (50-70% power) for 1-2 minutes, stirring halfway through. If the sauce seems dry, add a tablespoon or two of water or broth to help rehydrate it.
Why do I need to reduce the power level to reheat Carbonara?
Using a reduced power level (50-70%) prevents the eggs in the sauce from scrambling and keeps the sauce silky. Lower power reheating allows for gentle, even heating without overcooking.
What’s the best cheese to use for Carbonara?
Pecorino Romano is the most common choices for Carbonara but Parmesan can be used too. Parmesan has a milder, nutty flavor, while Pecorino is sharper and saltier. Many people use a blend of both for a perfect balance of flavor.
