Pasta Carbonara
One of the most famous and classic Italian pasta recipes does not have a very long history. Although the origin of this food is confusing, it is now believed that it was developed when American troops liberated Italy during World War II and they liked the food including bacon and eggs. By now, this food has become characteristic of the Rome region, and it is also offered in almost all Italian restaurants around the world.
This dish can be made with bacon, but the authentic version is made with guanciale, which is cured pork cheek. For cheese, any hard cheese, Pecorino Romano or Parmigiano Reggiano is suitable. Black pepper and eggs are mandatory in this food.
This dish is easy to prepare, but there are a few rules to follow, the main of which is that the egg must not coagulate under any circumstances, and it must be cooked at a low temperature and remain uniformly liquid.
Preparation time: 30 min
Level: Medium
Serves: two
Ingredients:
200 g of spaghetti
150 g of guanciale or bacon
80 g of hard cheese, e.g. Parmesan
2 eggs
Freshly ground black pepper
Salt paste for seasoning cooking water
Preparation:
- Pour water into a large cooking pot, season lightly with salt, and let it boil. Add the spaghetti and cook according to the instructions.
- Cut the guanciale into strips and fry in its fat for about 4-5 minutes
- Mix two eggs with 70 g of parmesan, add a few tablespoons of water, and mix until smooth
- When the pasta is ready, remove the guanciale pan from the stove and add the pasta, and 4-5 tablespoons of the pasta cooking water, wait about 30 seconds for the frying process to slow down and the temperature in the pan to drop.
- Pour the egg and Parmesan mixture into the pan and mix with the spaghetti and guanciale, then grind a decent amount of black pepper.
- Put the spaghetti with the sauce and guanciale on a plate, grind a little more black pepper and sprinkle with parmesan.
Serve immediately.
Ready!!
