Pasta carbonara, the original recipe. I do not know if you know that on April 6 is the #carbonaraday: now every day of the year to celebrate his plate and I could never keep up with every celebration, but for the pasta carbonara I do an exception. Because it is a plate, triumph of the culinary art of Lazio, beloved throughout Italy and also abroad and finds numerous interpretations, many of which unfortunately incorrect. The pasta carbonara is one of the recipes in the world and crippled, although I remain convinced that the kitchen is imagination and creativity, and the wonderful thing of cooking is to invent, I think it is also true that one must first know the traditional recipes, and then, knowingly, change. The real pasta carbonara, where the egg must be creamy, not liquid and not scrambled, It does with the pillow and not with the bacon. The cheese must be the PDO Pecorino Romano. And then it takes so black pepper. No fat added obviously, the pillow is enough: so no oil and, for charity, no cream. And no onion, garlic or onion. The type of pasta? There are theorists and those of spaghetti and rigatoni mezzemaniche, or even the paccheri. I prefer spaghetti or short pasta squares but only ever grooved. I'm used, if you still have doubts, found here on my You tube channel the VIDEO RECIPE STEP BY STEP PASTA CARBONARA. And remember, to my You Tube channel you can also subscribe to stay updated on all of my video recipes and videos on Italian agricultural food production. If you love the Roman cuisine also try recipes Pasta Amatriciana and have a look also at VIDEO RECIPE OF CHEESE PASTA AND PEPPER. And now good day!
PASTA CARBONARA (original recipe)Print This
- 360 grams of spaghetti or rigatoni
- 200 grams Bacon cut into two thick slices
- 4 egg yolks
- 60 grams of grated pecorino romano Pdo
- salt and pepper, just enough
- Dop pecorino romano grated garnish, just enough
Prepare the pasta carbonara is a breeze, just follow a few small precautions: First clean the pillow and cut into strips not too thin. Heat a pan and put the pillow without adding fat. Allow to brown the bacon over low heat: the fat must melt and the fleshy part become crisp but not ' stiff '. Set aside the bacon, leaving the fat in the Pan: then it will serve for the dough mantecarvi.
Boil pasta (I chose the rigatoni means) in salted boiling water. While the pasta is cooking, in a bowl beat the eggs with the cheese and plenty of ground black pepper, adding floor and flush so much of the pasta cooking water as necessary to obtain a creamy mixture and homogeneous. No need to add salt in the egg mixture and cheese, because the seasoned pecorino romano is very tasty.
Drain the pasta al dente, retaining a little of the cooking water, mix it with the bacon and toss for a minute on high heat with a little cooking water, to form an emulsion.
Remove the pan from the heat and place it on the work surface. Stir for another minute or two the dough with a pillow, in such a way as to disperse the excessive heat. Pour over pasta mixture of eggs and cheese, stir in quickly and without haste, until you have a creamy sauce: the egg must not be too liquid, but must not coagulate. Serve the pasta carbonara completing the dish with pecorino cheese and shredded black pepper. Bon appétit!
THE PAIRING: our choice fell on a Pecorino Docg of Offida. We have selected “Most high” Cherri d'acquaviva cellars, by floral and slightly bitter finish with good acidity, ideal for a dish rich in fats such as carbonara.