Carbonara is, together with Amatriciana,one of the most typical dishes of a central Italian region called Lazio (In which Rome is).
Just like Amatriciana you can prepare it using Spaghetti or Bucatini, another type of pasta that's like Spaghetti, but thicker and with a hole in their center ( "Hole" in Italian is BUCO, from which the name BUCATINI).
To prepare this dish you need 2 typical Italian products: Guanciale that's typical Italian cold cuts and grated Pecorino, a typical Italian sheep seasoned cheese. I know that Guanciale is hard to be found outside of Italy, while pecorino is more diffused. So, IF IT'S IMPOSSIBLE TO FIND GUANCIALE, you can use Bacon (but you have to know that you're preparing something similar, and not the TRUE carbonara).
Ingredients (Metric and Imperial) Party of 4
- 400g (14 oz) Spaghetti (or Bucatini)
- 200g (7 oz) Guanciale (Exceptionally Bacon)
- 4 egg yolk + 1 whole egg
- 60g (4 Tablespoons) of Pecorino cheese, freshly grated
- 2-3 pinches of pepper
- 15g (1 Tablespoon) Salt for boiling water + 1 pinch for eggs
Method:
- Slice your guanciale in half centimeter (1/5 Inch) thick slices, and then cut slices in half centimeter (1/5 inch) strips.
- Boil spaghetti in salted water, according to the instruction of the packet. The right way to cook them is firm to the bite ( “al dente", in Italian).
- Put in a bowl 4 egg yolks and 1 whole egg, 1 pinch of sault and 30g (2 tablespoons) of freshly grated Pecorino cheese. Shake all together with a fork.
- Put the guanciale strips on a nonstick cold pan and turn on low flame under it. Always move it with a wooden spoon, so the guanciale will not stick to the pan (and won't over burn)
- You will see guanciale's fat melting and becoming the fat in which itself will cook (Remember, never stop moving it).
- Once guanciale has changed his color and the fat part has became quite transparent, switch off the flame.
- Once spaghetti are ready, drain and toss them into the pan with the guanciale. Sault them for 1 minute and then put all together into the bowl in which you have shaked eggs, pecorino and salt.
- Mix quickly everything using 2 forks and add another 30g (2 tablespoons) of Pecorino while mixing.
Serve on your plates, adding some pecorino on the top and a pinch of pepper all around.
PS: PLEASE PLEASE PLEASE don't use sour cream or bechamel to make this dish, they're 2 horrible mistakes that restaurants use to spare on food cost and to confuse customers!!
PS: PLEASE PLEASE PLEASE don't use sour cream or bechamel to make this dish, they're 2 horrible mistakes that restaurants use to spare on food cost and to confuse customers!!