The carbonara sauce that we will make together today is an authentic Italian recipe though as with any traditional recipe each chef can make minor changes. Although we are accustomed to seeing spaghetti carbonara prepared with cream in Spain, the original recipe does not. I’ll tell you more it’s a mortal sin for Italians.
Pasta carbonara is a traditional recipe from the Lazio region, particularly in Rome and is one of the world’s most famous pasta recipes. Eggs double chin bacon (guanciale in Italian) pecorino romano cheese salt and pepper are used to make the carbonara sauce. As you can see it’s a high-calorie recipe that should be eaten in moderation. If you can’t find double chin bacon, you can substitute bacon (bacon)
The carbonara sauce is very simple to make however there are some tricks and steps that must be followed in order to have a creamy and tasty sauce like the one we would eat in Rome.
- 320g spaghetti (can also be rigatoni)
- 3 eggs (or 4 yolks)
- 150 g of double chin bacon or bacon
- 40 g of pecorino romano cheese (you can buy here )
- coarse salt
- black pepper
- Bring a large pot of water to a boil about 3 to 3.5 liters for this amount of pasta.
- We'll wait for it to come to a boil before adding the coarse salt, which will be about 30 g for this amount of water. The pasta is then added (no need to wait for the salt to dissolve).
- We have the heat set very high so that the water can immediately boil again; we count the cooking time from the time the water boils again (we respect the instructions on the al dente pasta package)
- After the water has been boiled, we can begin preparing the sauce. We cut our bacon into 1 cm wide strips. Brown the bacon or bacon in a skillet for about 10 minutes over low heat. It should not burn, so keep the fire at a low temperature.
- Meanwhile, in a mixing bowl, combine the eggs and grated pecorino cheese. Season with pepper and mix everything together with a fork.
- Our pasta will have been cooked while we were making the carbonara sauce.
- We extinguish the fire in the pan. Reserving 1 or 2 tablespoons of the cooking water strain the pasta. Pour the pasta into the pan, over the browned bacon, and stir to combine (off the heat). Pour the egg and cheese sauce on top right away, and stir quickly to prevent the egg from curdling. If the pasta is too dry, add a splash of the cooking water, mix, and serve.
- As you can see, the egg sauce is cooked a little with the heat of the pasta rather than over a fire.
Amount Per Serving Calories 430Total Fat 23gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 13gCholesterol 196mgSodium 1123mgCarbohydrates 26gFiber 1gSugar 1gProtein 28g