Traditional Italian recipe: Spaghetti carbonara
A traditional Italian recipe for the best carbonara pasta! Italian chef reveals the recipe and little secrets of the best Carbonara.
Spaghetti (spaghetti) carbonara classic is a traditional Italian cuisine that we simply adore! For classic dishes, there are often controversies about the original ingredients and methods of preparation. To solve all the dilemmas around the classic carbonara, we found an original recipe that we believe will knock you off your feet. Pancetta, olive oil, two eggs, parmesan, pepper and of course spaghetti are all you need to prepare this classic.
How to make the best Carbonara? Carbonara is among the dishes with a shortlist of ingredients - and an equally short and simple preparation process. However, this dish does not suffer from mistakes. If you do not want to eat scrambled eggs with spaghetti for lunch, follow the chosen recipe carefully and keep your concentration. To help, we have prepared a list of basic rules for preparing a delicious, creamy carbonara.
Eggs must be at room temperature
If you do not want the sauce to be lumpy, be sure to take the eggs out of the refrigerator and let them stand at room temperature. This is the first step towards creamy carbonara.
Invest in mixing
Egg yolks are the star of carbonara, so don't let this small amount of egg white screw you up. Beat them vigorously with a whisk to combine - and don't give up until the mixture is smooth. Otherwise, the end result will not be satisfactory.
Get out of the fire on time!
This is the step in which people make the most mistakes. You should not mix pasta and sauce over a fire because you will overcook them; they will be uncomfortably sticky and lumpy. Not only do you need to put out the fire, but you need to physically remove the pan from the hot stove.
Be careful when pouring eggs
So, remove the pan from the heat and gradually add the eggs. Do not take a break as the pasta and pan will cool and there will not be enough heat to process the eggs. To make everything go smoothly, and without torn spaghetti, use tongs. Stir carefully and make sure the sauce is evenly distributed.
Ingredients:
- 220 g spaghetti
- 25 g pancetta (Italian bacon) cut into small cubes
- 2 tablespoons olive oil
- 2 eggs
- 50 g parmesan (or aged pecorino),
- freshly grated Freshly ground black pepper
Preparation:
Cook the pasta in a large pan with boiling salted water according to the instructions on the package, al dente. Meanwhile, heat the oil in a pan and fry the bacon for a few minutes until the pieces are crispy. In a large bowl, lightly whisk the eggs with the grated cheese and pepper. When the pasta is done, drain it and add it to the pan with the bacon and mix well. Remove from the heat and allow to cool slightly. Then add the egg and cheese mixture. Mix everything well and serve immediately.
