Spaghetti Carbonara is a traditional Italian recipe originally from the region of Lazio. It is named after the carbonaro, the Italian word for charcoal burner, as it was a popular dish among the Italian charcoal workers due to its high-calorie content. Packed with flavour and simplicity, this beloved pasta dish uses basic ingredients to create a delicious combination that leaves people dreaming of Italy.
Ingredients:
- 200 grams of spaghetti
- 100 grams pancetta or guanciale (Italian cured pork cheek)
- 2 large egg yolks
- 50 grams Pecorino cheese, freshly grated
- 50 grams Parmesan cheese, freshly grated
- Freshly ground black pepper
Preparation:
- Prepare the Base: Start by boiling a large pot of salted water and cooking your spaghetti according to the package instructions until they are al dente. Meanwhile, cut your Pancetta into small chunks and cook them in a heated and non-stick frying pan (no oil needed, as the pancetta fat will do the job) until crispy. In a separate bowl, whisk together the egg yolks, Pecorino and Parmesan, then season with a little black pepper. When the spaghetti is ready, retain some of the pasta water, then immediately drain the pasta and add it directly to the frying pan with the cooked pancetta. Turn off the heat and quickly toss and stir to mix everything together.
- Serve and Garnish: Pour the egg and cheese mixture over the spaghetti and stir rapidly to ensure it doesn't scramble from the heat. Add a little pasta water, if needed, to loosen the sauce and create a creamy and glossy finish. Serve immediately, generously season with another twist of black pepper, and extra cheese if desired.
Tip:
For a creamier sauce, you could add a little bit more egg yolks, make sure to stir the egg mixture quickly to prevent it from scrambling. And remember, authentic Carbonara does not contain cream, the creamy sauce is made from the eggs and cheese only.
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