“Pasta alla carbonara” in its original Italian name, is a tasty main course known and loved all over the world. A pride of the traditional Italian cuisine.
It’s a simple and very tasty sauce but to the perfect, it needs to be made following to some rules. This is a typical dish particularly in the Roman cuisine, and it’s made with simple ingredients such as eggs, pecorino cheese and guanciale.
For a perfect carbonara sauce, the fundamental rule is to use the right ingredients: always remember that carbonara is made with guanciale, and not with bacon.
The use of the guanciale actually makes the carbonara less fat and most important, it gives a much more delicate flavor. The result is very different.
However, for the perfect carbonara sauce, another important rule must be acknowledged: the dressing must be a cream. That’s why eggs should not be fully cooked, but remain well mixed and creamy around the pasta, becoming a real sauce.
List of ingredients required
400g of pasta, spaghetti are a popular choice but it can be any.
50G of grated Roman pecorino cheese
30g of grated parmesan cheese
1 high slice of guanciale
Freshly ground black pepper
Extra virgin olive oil
You will need large pan, a large bowl and a whisk or mixer to prepare everything.
Grab the guanciale and cut it into small cubes
In a large bowl, break the eggs, add a pinch of salt, and beat them with a whisk until frothy
Little by little add all the pecorino cheese, while keep beating and then add the parmesan
Keep beating until you get a thick and homogeneous cream
Now transfer the cream into a large saucepan
Stir the cream with a quickly movement