Spaghetti Carbonara
A classic and beloved Italian pasta classic! Lovely creamy spaghetti served with crispy pancetta and plenty of pecorino. The term carbonara comes from the Italian carbonare or coal mile and may refer to the black pepper on top, which resembles coal. Carbonari literally means charcoal maker, but was also the name of a secret society. It has been suggested that spaghetti carbonara should be interpreted as the coal wife’s spaghetti.
Spaghetti Carbonara
Pasta alla carbonara or spaghetti alla carbonara is a pasta dish that is part of Italian cuisine. The dish consists of pork in the form of guanciale or pancetta, egg, pecorino, black pepper and pasta, often spaghetti.
Equipment
- 1 Sharp Knife
- 1 Bowl for the eggs
- 1 Grater
- 1 Saucepan
- 1 Boiler
- 1 Slicone Spatula
- 1 Sauce Spoon
- 1 Silicone Pliers
Ingredients
- 2 liter Cold Water 68 fl oz
- 400 g Spaghetti 1 lb
- 200 g Guanciale or Pancetta 0,5 lb
- 4 pcs Cloves of Garlic
- 4 pcs Egg
- 100 g Grated Pecorino Romano
- 0,5 dl Extra Virgin Olive Oil 1,7 fl oz
- Salt
- Black Pepper
Instructions
- Boil the pasta according to the instructions on the package and save 2 dl (1 c) boiling water in a bowl and let it cool down.
- Pour the olive oil into a frying pan and fry the guanciale at low heat.
- Add the garlic towards the end.
- Whisk together egg yolks and grated Pecorino cheese in a bowl, mix with the cooled pasta water.
- Season the Guanciale/Garlic with salt and freshly grated black pepper.
- Remove the pan from the heat and put the freshly cooked pasta into the fryingpan and stir in the eggs and cheese mixture.
- Keep stirring constantly and thin with a little more pasta water if needed.When the sauce is creamy, the carbonara is ready.
- Coarsely grind fresh black pepper over the dish so that it almost looks like coal (the coal on the carbonara).
- Serve in deep hot plates.
Video
Thank you for visiting our site.
We hope you enjoyed the recipe.
Pleace leave us your star-rating and a comment below about your thoughts.
This carbonara recipe feels really authentic and I remember it tasting the same in Italy when I was there. Thanks for this great recipe.