Pasta alla Carbonara the real recipe
Pasta alla Carbonara
A classic but according to our survey, among all Italian recipes, pasta alla carbonara is the most reinterpreted abroad. But it is precisely the basic ingredients and the attachment to the traditional recipe of this dish of uncertain origins to make it a true Italian flag.
Here is how to prepare a carbonara that satisfies the “purists”:
The ingredients are only six. It starts with pasta, of course: the tradition wants spaghetti or macaroni of durum wheat, but at least in this case some variations (short pasta or bucatini) are allowed. Then there is the pork cheek, better if Lazio, maybe Amatrice. And the Roman pecorino. Someone ventures the mix with a little parmesan to dampen the taste: a variant after all tolerated. As far as eggs are concerned, at least one yolk per head and one egg white per 4 people is considered. It ends with the classic salt and pepper. Nothing else.
Do not be tempted by onion, garlic or cream. Neither from “light” or exotic versions, like the “vegetarian carbonara” that replaces the bacon with zucchini.
Recipe of Pasta alla Carbonara
The process on the paper is not complicated, but giving the right creaminess to the sauce without making the egg grow is an art that requires practice.
- While the water is boiling, the bacon is sautéed in a pan without adding oil: just the fat released to give flavor to the sauce.
- In the meantime, beat the eggs adding a little salt and pepper and finally the cheese, whipping slightly with a whisk.
- You salt the water, you throw the pasta and – after a few minutes to make the pasta release the starch – you add a little ‘cooking water to the eggs.
- In this way the boiling and starchy water melts the cheese and “cooks” the eggs (the maximum temperature should not exceed 63 °) in a sort of “salted zabaione” that should never be too liquid.
- At that point, drain the pasta “al dente” (if you don’t know how click here to read), sauté it in the pan with the pork cheek and pour it all in the bowl with the eggs, stirring well.
- If needed, you can add another tablespoon of pasta water. Once served, a sprinkling of pecorino and pepper never hurts.
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