Today I propose an authentic recipe for spaghetti carbonara.Spaghetti or tagliatelle carbonara we’re used to eat consist of lots of bacon, cream and grated cheese… it is very far away of the original spaghetti Carbonara recipe which consists only of crispy pancetta, whipped eggs and pecorino romano (sheep cheese).
You can make the recipe either with spaghetti or tagliatelle. Attention: you must serve it very quickly because of the presence of egg yolks. So don’t try to heat up the dish for the evening as the eggs risk to coagulate…
Ingredients spaghetti carbonara:
- 1/2 lb (200g) of spaghetti
- About (50g) pancetta (or bacon)
- 1 whole egg + 2 yolks
- 4 tablespoons of grated pecorino
- tablespoons of grated parmesan
- 1 clove garlic
- Olive oil
- Salt and pepper
Cooking instructions for the spaghetti carbonara
Cut the pancetta into cubes or sticks and brown in the pan with a little olive oil and the whole peeled garlic clove. Ingredients have to color without burning. cook for about 10 minutes.
In a bowl, mix the whole egg and yolks with a fork add half the Parmesan, pecorino and pepper.
Boil a large amount of salted water in a saucepan. Cook the spaghetti ”al dente”.
Drain the pasta. Set one cup of cooking water aside . In the bowl containing the eggs and cheese, add a few tablespoons of pasta cooking water and emulsify with a fork. Pour over pasta and mix well. The sauce will gradually form a fluid cream (if necessary add a little cooking water). Add pancetta (without garlic), a little salt if needed, pepper and sprinkle the remaining pecorino.
What do you think of this spaghetti carbonara recipe?