Spaghetti Carbonara - Original Recipe
Rated 5.0 stars by 1 users
Category
Pasta
Cuisine
Italian
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
My favourite, try it yourself at home!
This dish was created in the Lazio region (the area around Rome) in the middle of the 20th century, after World War Two. We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino and parmesan cheese, and lots of black pepper (carbonaro is the Italian for coal miner). This isn't the Italian-American version, it's the real, creamy carbonara and it comes right from Italy, Buon appetito.
Author:Deliciously Chefs
Ingredients
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Extra Virgin Olive Oil - 2 teaspoon
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Guanciale (cured pork cheek) - 100g diced (small)
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Spaghetti - 1pack ( 500g)
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Egg Yolks - 3
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Pecorino Romano cheese - 7 tablespoon (grated)
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Parmesan cheese - 3 tablespoon (grated)
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Ground Black Pepper to taste
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Sea Salt Coarse to boil the pasta
Directions
Heat olive oil in a large skillet over medium heat (big enough to contain the spaghetti once cooked); add diced Guanciale (cured pork cheek). Cook, turning occasionally, until evenly browned and crispy, 5 to 10 minutes. Turn heat off.
Blend the Guanciale and its juice with the spaghetti turning frequently, about 1 to 2 minutes.
Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes (see cooking time on pack, choose "al dente" if indicated or subtract 2 min from the indication). Drain and place into the skillet which you previously heated up again. Turn the heat off again and remove from the hob.
While the pasta is boiling, whisk eggs yolks, half of the cheese mix, and some crushed black pepper in a bowl until smooth and creamy. Pour egg mixture over pasta just as you moved it off the hob, stirring quickly, until creamy and slightly cooled. Top with remaining cheese and more black pepper.Eat just after, while still hot.
Note:
Pay attention to incorporate the eggs and cheese mix only after you switched off the hob in order to avoid the eggs to cook.