Pasta alla carbonara—The original Italian recipe uses guanciale (cured pork jowl), egg yolks (1 egg yolk for each diner), a whole egg, grated pecorino, preferably Roman PDO, salt, and pepper.

The recipe calls for guanciale, not bacon, which must be browned without adding other condiments such as oil or butter.

guanciale

It’s important to avoid adding the egg to the pot until it’s on the fire. If the temperature is above 75°C (167°F), the egg will be cooked too quickly, which will thicken and ruin the perfect carbonara.

Does real carbonara have cream?

The recipe does not include any ingredients such as onion, garlic, or cream.

Why this dish is called Carbonara?

Pasta alla carbonara is a typical recipe from Rome and the province.

Regarding the origin of this recipe, it is not clear where it may come from, also because there is no trace of this recipe in the old recipe books of Roman cuisine.

Pasta alla carbonara is mentioned for the first time after the liberation of Rome; in 1944, the American soldiers arrived in Italy and tried to recreate a dish familiar to them using known ingredients like eggs, guanciale (similar to the bacon), and spaghetti.

Pasta alla carbonara

Another thesis, instead, wants that the carbonara was invented by the charcoal burners, who in Roman dialect are called “carbonari”. They prepared it using ingredients that were easy to find and store.

The pasta shapes most used for carbonara pasta are penne and, above all, spaghetti that keeps cooking and mixes well with the ingredients.

pasta alla carbonara

Pasta alla Carbonara

Prep Time 15 mins Cook Time 15 mins Total Time 30 mins Difficulty: Intermediate Servings: 4 Best Season: Suitable throughout the year

Description

Pasta alla carbonara—The original Italian recipe uses guanciale (cured pork jowl), egg yolks (1 egg yolk for each diner), a whole egg, grated pecorino, preferably Roman PDO, salt, and pepper.

Ingredients

Instructions

    • Cut the guanciale into small pieces.
    • Brown it in a pan. No need for oil, the guanciale is already fat, greasy on its own.
    • Beat the eggs in a bowl, season with pepper and 3/4 of Pecorino, then stir to mix thoroughly.
    • Cook the pasta al dente, drain and sauté in a hot pan to season it well with the fat from the guanciale.
    • Add a little cooking water.
    • Turn off the heat and submerge with the beaten and stirred eggs, continuing to add the rest of the pecorino.
    • Pay attention to the consistency, which must be creamy, but not liquidy.
    • Serve, sprinkle with freshly ground pepper, and…

     

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