Carbonara is definitely one of the most famous Italian dishes. For its popularity, several different versions can be found all over world: some are quite faithful to the original, others are… creative interpretations, let’ say!
Usually associated with the city of Rome, Carbonara is typical of the whole Lazio region and, despite its international prestige, it is rather easy to make.
Forget mushrooms, spinach, onions and, above all, cream and get ready to finally taste the real Carbonara!
The recipe for 4 people requires:
- 100 g guanciale
- 160 g Pecorino Romano DOP (80 g for the cream and 80 g for the topping)
- 4 egg yolks (one per person)
Cut the guanciale into very thin slices, put it into a non-stick pan and let it simmer. Do not add oil: thanks to the heat the guanciale will release its own grease.
Fill a pot with water, when it boils add a bit of salt (not too much, as guanciale and pecorino have a strong taste) and then add the pasta; the original recipe is with Spaghetti, but any type of pasta is fine, just pay attention not to overcook it.
This is the most important step. Put the egg yolks in a bowl, together with Pecorino and pepper, and whisk with a fork. With a spoon, take some of the water in which the pasta is cooking and add it to the eggs: this will create the famous carbonara sauce. It should be creamy enough, but it really depends on your taste: you can add more Pecorino Romano DOP or more water, according to your preferences.
A couple of minutes before cooking time (Spaghetti usually take 10 minutes), drain the pasta and put it in the pan with guanciale to complete the cooking. Steer for a couple of minutes and then turn off the stove.
Wait one minute as the pasta cools down and then add the sauce made with eggs and Pecorino. It is fundamental that the pasta is not too hot, otherwise the heat will cook the eggs and turn them into an omelette! Steer the pasta and then serve it adding Pecorino Romano DOP and pepper on top.
Your carbonara is ready!