Metric:
320gr Spaghetti Pasta
4 Egg Yolks
( +1 Whole Egg )
150gr Guanciale
( Pancetta or smoked Bacon )
100gr Pecorino Romano Cheese
( or Grated Parmesan )
Black Pepper
TRADITIONAL ITALIAN RECIPE: Spaghetti pasta alla carbonara are wonderfully indulgent, and it takes as long to make as it does to cook the spaghetti.
The ingredients are simple, just spaghetti ( or other long pasta... although I enjoy Carbonara with short pasta ), Pancetta, Eggs, Parmesan Cheese, a little Olive Oil, Salt and Pepper.
Follow this authentic italian traditional recipe to have the best experience out of your meal.
A silky sauce is created when the beaten Eggs are tossed with the hot pasta and a little fat from the Pancetta. Only pancetta, the cured but unsmoked Italian Bacon, should be used in this famous pasta dish from Rome. Pancetta is made from the same cut, pork belly, as the more common Bacon, but it is salt-cured instead of smoked, giving it a subtler taste. Smoked bacon will overpower the delicate flavors of this dish. Look for good domestic brands of Pancetta at delicatessens and Italian markets.
There are many stories about the origin of the name "Carbonara", but I wouldn't bet on them! Researchers have yet to find any reference of this dish in old original recipe books. It is likely that the dish has probably been invented later, in the 20th century; probably during WWII time, when the Americans consumed large amounts of bacon and eggs. It is from this that, maybe, someone started to create a carbonara sauce to top pasta.
Another story, not supported by any official records, says that the dish gets its name from the Italian word “carbonari”. “Carbonari” were the foresters making charcoal (”carbone di legna”) from wood in the central mountains (”Appennino”) of Italy. These men, living probably in the 19th century, allegedly invented this rustic dish.
It is a dish that requires some skill because timing is important when adding the egg mixture at the final stage. Certainly, it is a recipe which you may have to try a few times before getting it just right.
Other variations on carbonara outside Italy may include peas, broccoli, mushrooms, or other vegetables. Many of these preparations have more sauce than the Italian versions.
Skill Level:  |
Time: 30 Minutes |
Price:  |
Serves: 4 People |
Ingredients:
| Conversions |
Directions:
01 - Bring to the boil a large pan of salted water.
02 - Throw in the Spaghetti Pasta.
03 - Cut the Guanciale ( Pancetta or Smoked Bacon ) and saute in a large frying pan ( without Oil, let the Guanciale release its oil ) until the fat turnes transparent.
04 - Turn the fire off and set it on the side.
05 - While the Pasta is cooking, in a large bowl, whisk the Eggs and add Cheese and Pepper.
06 - Combine now Guanciale and Egg Mixture, either into the pan or into the bowl..
07 - Drain the Pasta al dente and throw it in the pan with Guanciale or in a Bowl..
08 - Turn down the fire to "minimum", or turn it off completely, and cook or mix to your liking.
( traditional Carbonara is very creamy, the eggs are barely cooked )
09 - Top with extra cheese. Serve.
Photo: Uncut Recipes
Notes:
- Double Cream nor Oil should be used in the traditional carbonara recipe.
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| Written by: Uncut Recipes | Disclaimer |
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