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How to Make the Spaghetti Alla Carbonara

Updated on September 27, 2021

We are sure of one thing: if we tell you spaghetti carbonara, surely you have a very specific dish in mind. Pasta alla carbonara has a fairly recent history but in a few years it has entered homes all over the world. But how do you know what the original spaghetti carbonara recipe is?

Spaghetti carbonara is a great classic of Italian cuisine. A recipe that everyone agrees when it is celebrated and that instead divides when it comes to preparing it.

Just see online: famous (and not) chefs offer their variant, just as many have their own version, perhaps handed down in the family.

This recipe of Spaghetti at the Carbonara is from the Chef Renato Gualandi from Bologna, maybe it's not the original one, but for me it's the best.

Renato Gualandi is one of the best Chef in Italy

Gualandi's recipe is inspired by the most traditional one possible, at least in the choice of ingredients, which are: bacon, pecorino romano DOP, egg yolk, freshly ground pepper and spaghetti.

Pasta alla carbonara, a symbolic dish of the city of Rome, is such a good dish that it deserves numerous hypotheses about its origin, as well as obviously boasting different paternities. According to one theory, the history of this dish dates back to 1945, at the end of the Second World War, when the Americans entered Rome. It seems that when they went in Roman trattorias and asked for lunch eggs, bacon and noodles (typical noodles), which in America were more famous than those Italians, were seen bringing bacon, fried eggs and a plate of unseasoned spaghetti. How to say? Of necessity virtue ........

Cook Time

Prep time: 15 min
Cook time: 12 min
Ready in: 27 min
Yields: Two people

Ingredients

  • 180 gr Spaghetti
  • 100 gr Bacon
  • One Egg
  • Two tablespoons of grated pecorino cheese
  • As desired Parmigiano Reggiano
  • Pink pepper
  • Olive oil Extra Vergine
  • One clove of garlic

Instructions

  1. Cut the bacon and place it in a pan, preferably made by earthenware, heat a tablespoon of olive oil Extra Vergine, let the garlic brown and then remove it,
  2. Let lightly toast the bacon, the fat must become transparent and then crunchy, add the pink pepper and quench the fire.
  3. In a bowl put the egg with pecorino cheese, a pinch of salt and amalgamate it with a fork lifting it to check that the egg is ... .... "Destroyed."
  4. Put to cook pasta in salted water and drain in a bowl and pour the bacon amalgamate well, joined the egg and mix again.
  5. Do not add the egg first and not do so in the hot pan where you cooked the pasta or the egg takes on the 'look of omelette ... and not good:) 
Serve the carbonara hot and sprinkled with Parmigiano Reggiano
Cast your vote for Spaghetti alla Carbonara

Precautions

Remember the most important trick of this recipe: the carbonara pasta should never be sautéed over the fire, otherwise the "omelette effect" would immediately be created due to the cooking of the beaten eggs.
Furthermore, for a perfect result, the spaghetti alla carbonara recipe requires you to synchronise the preparation times well: the pasta and the bacon must be ready more or less at the same time because they must be mixed with the still hot eggs (in this way the eggs they will mix first and "cook" while mixing the pasta).The original recipe for spaghetti alla carbonara requires you to proceed as we have described, that is to add the pasta in the bowl in which the eggs were beaten, so that the eggs do not cook but congeal only a little, remaining creamy. However, there are those who really do not like that feeling of "raw" eggs and prefer to cook them more: in this case, drain the pasta al dente and return it to the pot in which you boiled it, then add the bacon and the beaten eggs. The heat of the pan will allow the eggs to thicken more and remain less creamy.

How do you make a nice creamy carbonara?

We start from the assumption that it is a matter of taste, there are those who love more a carbonara with a little more congealed egg ... but if you want a creamy carbonara the trick is to use more yolks than egg whites (at a rate of 1 egg yolk per person and 1 whole egg every 3 yolks) and stir the pasta with the sauce strictly off the heat.

Buon Appetito

Wine recommendations

© 2009 Angelo

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