Today we're talking about one of the most legendary recipes in Italian cuisine: spaghetti carbonara. Do you know the recipe?
Today we'll discuss one of the most legendary recipes in Italian cuisine: spaghetti carbonara. Legend has it that at the end of World War II, on a narrow street in Rome, the first carbonara dish was created thanks to ingredients available to American soldiers and the help of a Roman chef. What emerged was a "trial" version of carbonara, featuring bacon, eggs, and cheese.
Over time, the carbonara recipe was refined with familiar ingredients found throughout the world, including Italy. It's also found in the kitchens of amateur chefs. Here's the recipe and instructions.
Difficulty elementary
Preparation 15 min prep and 10 min cooking
Cost not detected (inflation aside)
Ingredients for 4 people
- 320g of spaghetti
- gr of bacon
- 6 egg yolks
- g of pecorino romano cheese
Spaghetti Carbonara Recipe Procedure
- First, put the salted water on to boil.
- Then, take the guanciale, remove the rind and cut it first into slices and then into strips.
- Pour the guanciale into the Mamù non-stick sauté pan and brown for about ten minutes; it must not burn or the aroma will be ruined.
- Now you can add the spaghetti to the boiling water. Cook until al dente.
- Take the eggs, open them, and pour the yolks into a bowl.
- Add the grated Pecorino Romano and pepper. Whisk until smooth.
- In the meantime, you can turn off the heat of the pot with the guanciale and remove it to set it aside.
- In the same pot, pour a little of the spaghetti cooking water.
- Drain the spaghetti in the Mamù sauté pan, toss, and then remove from the heat.
- Now add the eggs, cheese, and pepper to the pan and mix well. If necessary, you can add a little more cooking water to help it blend.
- Now add the guanciale (so it retains its flavor and crunchiness), mix again and then the pasta will be ready to be served with a little more cheese and pepper on top.
Enjoy your meal!
