PASTA CARBONARA

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Last night I ate a delicious Carbonara… A really tasty Pasta Carbonara that I cooked myself.
I therefore decided to share my delicious Carbonara with you, describing the bizarre way in which the chef of our cooking class prepared it. When talking about Carbonara we must necessarily start from a prerequisite that seems indispensable to me, or at least indispensable if you want to make a proper Carbonara: Guanciale. If you then want to make a carbonara, just as you like it… like: I’ll meet up with friends and let’s make a carbonara as it comes, then feel free to use bacon.
I, as administrator of the site, have the duty to warn you: Carbonara is a treacherous dish, one of those dishes that seem easy but make you look bad. I’ve seen eggs cooked to the point of turning it into a pasta omelette; I have seen Carbonare so dense that they do not allow the normal and necessary rolling up of the spaghetti; I’ve seen the pepper forgotten, I’ve seen the onion put in.

Ingredients for 2 people:

  • spaghetti/rigatoni 250g
  • 3 nice slices of bacon (guanciale)
  • 1/2 glass of white wine
  • 1 glass of pasta cooking water
  • 3 eggs
  • 30 g of pecorino
  • 30 g of parmesan
  • Pepper

Cut the bacon (guanciale) into cubes.

Take a pan and heat a drop of oil (the melting bacon will provide you with all the fat you want). When it is hot, fry the bacon, add some white wine and pepper it lightly.

Divide the eggs, add pecorino, parmesan and pepper to the yolks and mix well. Whip the egg whites until stiff with a whisk (preferably electric).

The success of your carbonara will be decided now: drain the pasta at least 3/4 minutes in advance and sauté it in the pan with the bacon (throw in a little fat if it seems too much) and the cooking water (about 1 glass, but keep some aside in case the pasta dries out too much). Sauté with a wave-like motion for a couple of minutes (be sure to cook with the spaghetti still al dente and with a little more water in the pan!). Wait a few seconds to allow the spaghetti to lose a few degrees and pour the pecorino and parmesan egg yolk mixture into the pan, stirring well (if you are not capable, mix with appropriate ladles).

Add a couple of spoons of whipped egg white, some pecorino and parmesan. Mix everything well. Serve!

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