Carbonara
My absolute favourite!
Tell me your favorite pasta and I’ll tell you your persona.
Pasta carbonara is, without a shadow of a doubt, one of the most famous and representative dishes of the Italian culinary tradition.
It is said that the first carbonara was made in a trattoria in one of streets of Rome, in 1944, with the arrival of English and American troops. Soldiers used to make pasta with using the ingredients easily available and preserved, the guanciale and eggs.
Classic carbonara, typical of Rome and its surrounding Lazio region, is made with eggs, extra egg yolk per person, pork cheek (guanciale), pecorino cheese and pepper – and, as any Italian will tell you, absolutely no cream, garlic or onions!
Come and discover the classic, original carbonara recipe.
Start with cooking spaghetti in salted water until al-dente and save some pasta water.
In a non-stick pan fry the guanciale for a few minutes until crispy.
Beat egg yolks with freshly grated pecorino cheese and a lot of black pepper. Gradually add pasta water in the sauce and give it a good stir.
Stir in the cooked spaghetti in the guanciale and toss around for a minute, allowing it to combine with the flavour of guanciale.
Remove from heat and gradually add the sauce into the pasta while stirring.
Carbonara
Ingredients
Instructions
- Start with cooking spaghetti in salted water until al-dente and save 75 ml of pasta water.
- In a non-stick pan fry the guanciale for 2-3 minutes until crispy.
- Beat egg yolks with freshly grated pecorino cheese and a lot of black pepper. Gradually add pasta water in the sauce and give it a good stir.
- Stir in the cooked spaghetti in the guanciale and toss around for a minute, allowing it to combine with the flavour of guanciale.
- Remove from heat and gradually add the sauce into the pasta while stirring.
