Carbonara recipe
Carbonara recipe is one of the most famous dishes of the Roman tradition and travels the world with so much variation of this dish.
Few simple ingredients and easy to prepare…. almost simple it is important to follow the right advice to prepare this dish.
Origins of this dish is somewhat insert
Some say that the real creator of the carbonara recipe was a Roman innkeeper who, in 1944, gave the dish the name of his previous work.
Others say that the lumberjacks of central Italy, who went to the Apennine mountains to make charcoal.
Not to mention, however, that it was the American soldiers who arrived in Italy by combining the ingredients most familiar to them, eggs, bacon and spaghetti, preparing to eat, gave the idea to the Italian cooks for the real recipe that will actually develop only later
Let's start with the ingredients:
Bacon or bacon? Garlic or onion? Whole egg or only yolk? Pecorino or parmesan? What paste to use?
- So the Roman recipe says that Guanciale should be used, not in America we use bacon or bacon.
- Never and never should garlic and onion be used we are making ragù, which you must prepare the sauté.
- For this point it depends from cook to cook. however, the important thing is that you don't make an omelette.
- The original Roman recipe as most regional dishes should be used pecorino.
- Pasta is indifferent, rigatoni, bucatini, spaghetti, tonnarelli the important thing is that you don't make them, but it must be al dente.
Having said that, let's start cooking…. I hope that in the meantime I have clarified your ideas a bit.
- Servings: 2
- Preparation: 8 min. - Cooking: 10 min.
- Ready in: 18 mins
Ingredients
- 1 egg for each person in this case 2 eggs.
- 200 g of Pasta I like rigatoni
- 100 g of bacon
- 50 g of Pecorino Romano
- Salt and Black Pepper to taste
Method
Step 1
Cut the bacon into squares and brown it in a pan until it roasts well (Unburnt)
Step 2
Boil the water in a pan with salt.
Step 3
While the pasta is cooking, beat the eggs in a bowl.
Step 4
Add the pecorino and ground black pepper to the bowl and add two tablespoons of cooking water and mix well to create a creamy sauce.
Step 5
Disconnect the pasta AL DENTE in the pan where you have browned the bacon and let the pasta absorb the sauce. (do not throw away the cooking water)
Step 6
Pour the pasta with the bacon into the bowl where the cream of eggs with pecorino is present and mix well if too hard, add cooking water and mix well in order to create that beautiful cream.