Who didn’t ever heard about the Carbonara? Now! Who ever knew there is no cream or milk in the Carbonara? Ahhaaaaaa! Don’t worry, I discovered this in my 30th (and I was eating Carbonara since my early age) when I found this great and simple recipe. Nothing I ever tasted before has been so good, so I need to share it with you. Now let’s see this recipe that I’ve stolen from Antonio Carluccio toghether with the photo.
There are many stories about the origins of the recipe, the one I like the most is that it was brought to Lazio from Umbria by coal men (carbonari), who came to sell charcoal to the Romans. Since then it has been adopted by the Romans and is famous worldwide. You’ll understand why when you’ll do it yourself 😉
The Authentic Spaghetti alla Carbonara
- ~200g Spaghetti or Spaghettoni (the largest spaghetti)
- 25g Guanciale (the cheek of the pork) or pancetta (Italian bacon) cut into small cubes.
- 2 tbsp olive oil
- 2 eggs + 1 egg yolk
- 50g Parmesan cheese (or aged pecorino) freshly grated.
- Freshly ground black pepper.
- Cook the pasta in a large pan of boiling salted water until al dente (see instructions on the package, don't ever add oil).
- Meanwhile, heat the oil in a pan and fry the guanciale or pancetta until crisp. Plan to take it off the fire 1 minute before the pasta is done, in order to chill out a little. If there is to much fat, you can take some out or absorb some with a paper towel (you need to leave some into the pan).
- Lightly beat the eggs in a large bowl with the grated cheese and pepper (no cream or milk!).
- When the pasta is ready, drain and add to the pan with the guanciale. Then mix well to coat everything. Allow to cool slightly 2 to 3 minutes. Then add the egg and cheese mixture and stir till the heat of the pasta coats the eggs around the pasta. The result should be very creamy and the eggs should be almost scrambled.
- Serve immediately with some grated cheese and a pinch of pepper.
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