Spaghetti alla CARBONARA: one of the most famous Italian pasta dishes

Although the target audience of this blog is intended to be Americans and those not already familiar with Italian cooking and customs, a consistent part of my audience is, in fact, Italian! And it has been a while since my Italian followers made fun of me because I haven’t yet published the recipe of Carbonara Pasta. You see, together with “Spaghetti al pomodoro, bucatini all’amatriciana, e tagliatelle al Ragu”, Spaghetti alla Carbonara is one of the most famous pasta dishes in Italy! So now that the taunting has subsided, 😉 I will share with all of you the recipe for this Italian classic!

Like many other popular Italian dishes, this pasta dish requires just few fresh ingredients (bacon or better- pork jowl, eggs, spaghetti and parmesan cheese).  It’s super-easy, quick to prepare (ready in 20 minutes), and would be perfect for any kind of occasion. It is absolutely “kid friendly” (my daughters love it), appealing to even the pickiest eaters. I mean, who- especially in the U.S.- doesn’t love bacon and cheese?!?

Just like the Spaghetti all’Amatriciana, the main ingredient of this sauce should be pork cheek or jowl (“guanciale”). However, it could be hard to find or a bit expensive. So since bacon here in the U.S. is really DELICIOUS, you have my blessing to go ahead and make it with bacon! Even Italians often make it simply with bacon! Whichever you choose, I assure you that by making this spaghetti sauce you will for sure bring a breeze of Italy to your table!

Since this recipe is pretty popular, before writing my post, I pried on some American cooking websites to see how knowledgeable the American audience is of how to make an authentic Carbonara. Well, no matter what you may read, Italians don’t use any parsley, onion, peas or tomatoes in this recipe. The only variant I’ve known (typical from Rome’s area) is that you can use Pecorino cheese instead of Parmesan.

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4 serving INGREDIENTS

1 package spaghetti

3 egg yolks (of medium-sized eggs)

1 medium sized egg

about 10 slices bacon (approximately half a pound)

1 tsp. black pepper

3 handfuls of parmesan cheese

DIRECTIONS

Start heating a pot of salted water to cook the spaghetti (if you want to be sure to cook your pasta in the authentic Italian Style, follow these easy directions).

In the meanwhile, cut the bacon into small cubes.

When the water reaches boiling, toss the spaghetti in to cook. Then move the bacon into a pan (no oil or butter, just let the bacon cook in its own grease) and saute at medium heat for about five minutes, or until it looks crisp and the fat is rendered.

Drain the fat from the bacon, throwing away the grease.

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In a good sized bowl (you will need to fit all the spaghetti and bacon in it) beat the yolks and the egg. Add the parmesan cheese and the black pepper and mix altogether, stirring very well. Honestly, when I cook for my family, I avoid the black pepper at this stage, and instead my husband and I just add it on top of our spaghetti once it’s plated.

When the spaghetti is cooked, drain well. Then, while the pasta is still very hot, mix it into the bowl with the egg mixture using a fork. The heat of the pasta will cook the raw eggs into a creamy sauce. (Be sure you do NOT do this in the pot or on the stove or you will be eating “Spaghetti alla Frittata” 😉 instead of Carbonara!) Add in the bacon and continue mixing quickly, until the eggs thicken.

That’s it!

Serve your Carbonara with some extra parmesan cheese and black pepper on the table (in case somebody would like to add a bit more) and Enjoy!

LEARNT IT, MADE IT, LOVED IT!

Tips:

– Prepare the dressing while the pasta is cooking,  to ensure that the spaghetti will be hot and ready at the same time as the dressing.

– It is very important that the pasta is still very hot when you add it to the egg mixture, so that the heat of the pasta cooks the raw eggs, and just as important, that the beaten eggs are never combined with pasta on the stove because the eggs would cook too quickly on the bottom of the pot, ruining the creaminess of the sauce. The eggs MUST be mixed with the drained pasta, in the bowl where they were beaten.

– This pasta is very rich- both in taste and calories- so it would work perfectly as a complete meal.

– If you enjoy having a breakfast of bacon and eggs, this could also be considered as a “parachutes” choice when you have no idea what’s for dinner, or a way to use some leftovers.

 

I really hope you like this recipe, and please, if you do,

share it, like it, leave a comment, subscribe, and help support my blog!

Much thanks,

Silvia

 

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