This dish was created in the Lazio region (the area around Rome) in the middle of the 20th century, after World War Two. 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). This isn’t the Italian-American version, it’s the real, creamy carbonara and it comes right from Italy, where I live. Buon appetito.
Here’s the real carbonara recipe, according to many old Italian men and nonnas.
A great carbonara is about balancing the cheese, eggs, pork, and pasta. Because there are so few ingredients, it’s important that they be high quality to make this dish a stunner. The secret is tossing beaten eggs with hot pasta off the heat so that the eggs thicken into a velvety sauce without scrambling. Eat the pasta very hot, while the sauce is still smooth and creamy.
You’ll need:
•4-oz guanciale if you can’t find it use pancetta or slab Turkey bacon cut into thick pieces
•1-tsp salt
•1/2-cup chopped onion
•1/2-tsp black cracked pepper
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipe, Please Open The Next Page.
You’ll need:
•4-oz guanciale if you can’t find it use pancetta or slab Turkey bacon cut into thick pieces
•1-tsp salt
•1/2-cup chopped onion
•1/2-tsp black cracked pepper
•1-cup loosely filled fresh grated
•Parmesan
•4-egg yolks
•2-tbs olive oil
•1-lb of spaghetti
•1/2-cup chopped parsley
Directions:
1- add the olive oil to a skillet and when it is hot add the pork and cook until golden then remove to a bowl large enough to hold the finished recipe.
2-Add the onion, salt, pepper and sauté until the onion until it is translucent and remove to the bowl with 2-tbs of the pork grease.
3-prepare the pasta in a pot of salted water.
2-add the egg yokes, cheese to the bowl with the other ingredients and whisk this all together to combine.
3-remove one cup of pasta water and strain the pasta
4-The second the pasta is strained add it to the bowl with the egg mixture and with tongs start tossing quickly to mix this all together. Slowly add 1/2 cup of the pasta water as your doing this.
5-toss this very quickly and briskly to create the carbonara sauce.
6-if needed add more pasta water and toss.
7-add the parsley and toss together, serve immediately
Serve immediately with more grated cheese.
Enjoy!
From: allrecipes