Let's start with the assumption that the "true" carbonara recipe doesn't exist, or rather, it is unknown. Apparently, it was inspired (not invented) by the Americans during World War II based on their tastes, namely, the beloved eggs and bacon. Fortunately, some good Italian chefs made it more Italian by using guanciale and adding the deliciously flavored Pecorino Romano cheese
Cut the guanciale into strips of preferred size and fry in a large skillet. Cook for 6/7 minutes until the fat has melted and the guanciale becomes glossy and crispy. Make sure to choose high-quality guanciale, as the flavor of the dish depends on it
2
Put a pot on the stove with plenty of salted water, bring it to a boil, and cook the pasta
3
Put both the yolk and the white of the eggs (I use both) in a glass or metal bowl, add the grated pecorino, the melted fat from the pork cheek, and if you like, a little pepper. Beat vigorously by placing the bowl over a pot of boiling water for a couple of minutes. This way, the cream will heat up but the egg won't cook
4
At the end of cooking the pasta, take 1 to 2 tablespoons of cooking water and add them to the sauce while continuing to stir
5
Drain the pasta one minute before the cooking time and toss it in the pan with the guanciale over high heat for a few seconds. If you want to garnish the dish later, set aside a few pieces of guanciale
6
To extinguish the flame, wait a few seconds and add the cream while stirring until it is perfectly blended. After a few minutes, it can be plated, garnished with the reserved pancetta
Cost
Eggs and pasta don't cost much, guanciale (depending on where you live) can cost a little bit but not much of it is used. I definitely feel comfortable calling it a good and inexpensive dish, like all the other dishes from Lazio. The individual portion is around 2 euros
Health
Pasta, eggs, and guanciale, there's no need to add anything else to define it as a heavy dish. Use it as comfort food in emergency situations...
5.0
Rate
Your feedback is important, if you've tried the recipe, let us know how it went!
This site uses only technical cookies and anonymous analytics cookies to improve the user experience and analyze site traffic.
By continuing to browse this site, you accept the use of these cookies.
