Carbonara - the Italian way
Carbonara - the Italian way

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, carbonara - the italian way. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). Great recipe for Carbonara - the Italian way. I have seen so many weird versions of this dish that I felt like publishing the real Italian way to make it. As you can see there is no cream in the original version.

Carbonara - the Italian way is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Carbonara - the Italian way is something which I’ve loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook carbonara - the italian way using 8 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Carbonara - the Italian way:
  1. Prepare 80 g/person linguine
  2. Prepare 1 egg/ 2 people (maximum!)
  3. Make ready 1 handful Parmesan
  4. Get 1 packet pancetta (ideally guanciale)
  5. Make ready 1 handful salt
  6. Take 3 tablespoon milk/cream
  7. Take Black pepper
  8. Get Salt

DO NOT USE garlic, parsley, onion, cream, milk, parmigiano, pancetta, bacon. An Italian friend of mine who cooks told me that the proper way to make smooth Carbonara sauce is to combine the beaten eggs with the grated parmesan, and then to pour that mixture onto the spaghetti once the spaghetti has cooled slightly (so that it's still hot, but so that the eggs don't cook and the cheese melts seamlessly into the eggs and. Spaghetti alla Carbonara: When it's good, it can make your eyes roll back in your head with pleasure. It lurks there, beckoning, batting its eyelashes on Italian menus.

Steps to make Carbonara - the Italian way:
  1. Boil the water of the pasta with a handful of rock salt. When it boils add the pasta and cook as per the instructions - I recommend timing it to be 2 min less than what indicated on the packaging and then taste it to not risk overcooking it.
  2. In a frying pan cook the pancetta on medium heat. If you have bacon cut that into pieces and cook it in the same way. Cook until golden. I don't add any oil to the pan as the pancetta already has quite a lot of fat that will be released with the heat.
  3. In a bowl add one egg and the parmesan together with a dash of milk or water. Add salt and pepper. Beat it with a fork well. For the real recipe you are meant to only use the yolk although it feels like a waste for me so I use the whole egg. This doesn't need to cook so just leave it on the side.
  4. Now when the pasta is ready (al dente) take a cup and save some of the water. This is a good tip for whatever pasta you make, in Italy we save some of the water so that you can add it in case it gets too dry.
  5. Drain the pasta and add it back in the pot without any heat. Add the egg and the pancetta and mix well. The eggs will cook with the heat from the pasta. If it looks too dry add a dash of water that you saved from the cooking.

Spaghetti alla Carbonara: When it's good, it can make your eyes roll back in your head with pleasure. It lurks there, beckoning, batting its eyelashes on Italian menus. When you don't order it, you usually end up wishing you had. Do you ever make it at home? It's basically just bacon, eggs, and pasta.

So that’s going to wrap this up for this exceptional food carbonara - the italian way recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!