BEST CARBONARA POSSIBLE
Here is what we consider the perfect recipe for preparing Pasta alla Carbonara as they serve it in Rome, rich and creamy!
Very few ingredients are needed to prepare the real Carbonara. In fact, Carbonara, according to the original recipe, is prepared with pasta, which can be spaghetti, rigatoni or mezze maniche (as is the custom in Rome), seasoned PDO Roman pecorino cheese, guanciale (not bacon) and black pepper. And the water for cooking, just to be precise!
Carbonara lovers do not compromise: only these ingredients are needed and parmesan cheese is banned instead of pecorino, bacon instead of guanciale or, even worse, cream or onion or garlic are not allowed.
x 4 people
400 pasta (spaghetti, mezze maniche, bucatini)
200 pecorino romano
5 egg yolks (medium size)
How to make Carbonara? It really is an easy recipe, ready in 15 minutes.
It originated as a poor man's dish in Roman cuisine with the ingredients one had available, i.e. eggs, cheese and guanciale. In ancient times it was prepared with whole eggs, but over time the recipe has been refined and only the yolks are used.
The egg count is 1 medium yolk per diner + 1 extra yolk. So if there are 4 of you, you will need 5 yolks. If there are 2 of you, only 3 yolks! To get a nice yellow cream, use yellow eggs, but of course this is not essential.
If you want a richer, creamier Carbonara and especially if the portion of pasta is more than 100 grams each, count 1 yolk for every 50 grams of pasta. Honestly, since I make 100 g portions, I always use the doses I have indicated in the ingredients and in the recipe.
For the pepper, I recommend using freshly ground black peppercorns, which will give all the flavour.
First, heat a pot of water. You only need a little salt: about half of the usual amount, as the pecorino is already very tasty. When it comes to the boil, boil the pasta of your choice: long pasta such as spaghetti or bucatini, but also mezze maniche are perfect.
Preparing the guanciale - Carbonara Recipe
Take the guanciale, remove the rind, and cut it into fairly thick strips, about half a centimetre thick.
Let it sizzle in a frying pan over moderate heat until the fatty part becomes transparent. No need to add more oil, as it will already cook in its abundant fat. Pour the fat into a small bowl. Put the guanciale back on the heat to crisp up for a few minutes, then turn off the heat and keep the guanciale on the side.
Place the yolks inside a bowl, add the pecorino cheese (keeping two tablespoons for decoration) and a sprinkling of freshly ground black pepper. Mix briefly with a spatula.
Add 2 ladles of the guanciale fat to make the yolk mixture creamy, thick and velvety, mixing with the spatula.
Set aside a glass of cooking water for the pasta and drain it al dente.
Pour the pasta into the pan where you cooked the guanciale, with the heat switched off, and add the cream of egg yolks and pecorino cheese and a ladle of cooking water. Stir very well to amalgamate everything. If necessary, add more water. This operation must be done strictly off the heat.
When the pasta carbonara has become super-creamy (but not liquid), thanks to the heat of the pasta and the starches contained in the water, add the guanciale (keeping a few strips for decoration), mix briefly and serve on various plates.
Decorate with a sprinkling of pecorino cheese and a little more pepper.
Your Carbonara is ready! The real Carbonara just as it is served in the taverns of Rome!
Tell me you love it as much as we do!