The Roman tradition at the table: spaghetti carbonara. A plate – triumph of the culinary art of Lazio – beloved throughout Italy and also abroad and finds numerous interpretations, many malpractice. The real carbonara, where the egg must be creamy, not liquid and not scrambled, want the pillow and not the bacon, and seasoned pecorino romano. And then lots of black pepper. No fat added obviously, the pillow is enough. The type of pasta? There are spaghetti and rigatoni theorists. For me great either.
Ingredients for 4 people:
- 400 g spaghetti or rigatoni
- 200 grams Bacon cut into two thick slices
- 4 egg yolks
- 60 grams of grated pecorino romano Pdo
- salt to taste
- pepper
Cut the bacon into strips approximately 2 millimeters thick and place in a non-stick pan: Brown it on 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, where then will cream pasta.
Cook spaghetti in boiling salted water. While the pasta is cooking, in a bowl beat the eggs with the cheese and plenty of ground black pepper, adding lots of pasta cooking water as needed to get creamy and smooth. No need to add salt because the seasoned pecorino cheese is very tasty.
Drain the spaghetti or pasta you have chosen "al dente", retaining a little of the cooking water, to blend it with the bacon and toss for 1 minute over high heat with a little of the cooking water, to form an emulsion.
Remove the Pan from the heat and pour the egg mixture and cheese, mixing all the pasta and mix until you have a creamy sauce. Serve with a generous sprinkling of black pepper and, If you want, with a little grated pecorino cheese.
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.
14 comments
When you say you mean egg yolks only true? In Cambridge are only those that I know. Hello! Thanks for
Your blog. Silvia
Hello Silvia, Thanks for the alert. Is’ better to specify: certainly just yolks.
See you soon. ADA
Dear Ada, I really like your blog because you're honest, If you know what I mean.
I find most of the recipes that I read very good. They are not quite agree on Carbonara.
The right amount of cooking the bacon for the carbonara as amatriciana and Gauthier is key. It takes a mere trifle to pass and is to throw, otherwise it is not cooked and crispy to perfection.
to get the right result do not cook over high heat, but contrary to very low heat and have patience otherwise does not release all the fat and you pass the cooking point.
When you whisk the egg with the pecorino is good to add a little cooking water to catch some starch that helps form the creamy sauce. Better still would be risottare the dough instead of cooking it in the traditional way. This applies to all those pastas that they need to form a creamy sauce without obviously put the cream as suggested by the American.
The dough should drain a little before it's al dente.
All right go over the dough in the Pan where it was cooked the bacon, but without the pillow you've stashed away lest you bake it further. When the dough is seasoned with the fat released from the pillow, pour the dough into the bowl with the whisked egg and cheese and not vice versa, otherwise the egg is cooked with the heat of the Pan while cooking with the heat of the pasta. Then add the bacon.
Give it a try if you have time and desire and if you would let me know about your judgment.
Brava, keep it up. Fabrizio
Thanks Fabrizio, I must say that reading the recipe in hindsight many of your comments I have already made my: the bacon should be cooked slowly for him to lose the fat, the dough must be jumped without the bacon and cooking water I add it always but this time I just forgot to write it down. As for the dough, you have no idea what it's like for me al dente, I bake the dough half the time indicated on the package. As regards the other recommendations, definitely going to try, and I will update the recipe, I wrote long ago perhaps with little attention. Thanks for the attention with which you follow me. ADA
Love it simple and delicious! I added a little heavy cream!
Unbelievable !!!!!!!
Hallo Mike! Welcome on my blog and thank you! In Italy we don’t use cream in carbonara usually, but I Know that abroad is quite often used. Cheers, ADA
This looks so good, I have to try it. But tell me why does it look like it has peas and carrots in it? Does it?
No barbara, there are no peas and no carrots. The ingredients of the carbonara are that one that are written in the recipe. Only eggs, Bacon, pecorino cheese and pepper.try and tell me.ciao and thanks!
Simple wonderful,Love it thanks
Thanks Mike!!!
Just love it! Love it! Love it!
Thanks!!!!
sembra un piatto facile la carbonara, ma non è affatto così! E ho apprezzato tanto questa tua ricetta e la doverosa introduzione. Brava!
No, non è facile, soprattutto la giusta consistenza dell’uovo. E tante volte non mi è venuta come avrebbe dovuto…A big kiss