You can find endless different types of recipes on the internet for Spaghetti Carbonara that may be tasty, but should not actually be linked to the name carbonara. This recipe takes you through the minimum ingredients you need to make this fantastic pasta.
Countless variations
It is true that there are countless variations of what is claimed to be “Pasta Carbonara” on the Internet. Some of these recipes include ingredients such as cream, vegetables, and even different types of cheese that do not actually fit within the traditional composition of Carbonara. These additions can detract from the unique flavor and texture that make this dish so popular.
Using the right products
The authentic recipe for Spaghetti Carbonara is actually quite simple and requires only a handful of ingredients: spaghetti, egg, guanciale (Italian bacon from the cheek or chin of the pig), pecorino cheese and black pepper. The secret lies in the perfect balance between these ingredients and the right technique to create a creamy, silky sauce without use of cream.
It is important to respect the traditional preparation method to preserve the essence of Spaghetti Carbonara. This means, among other things, avoiding additions that do not belong in the original recipe. By sticking to the authentic ingredients and preparation methods, we can preserve the true taste and experience of this classic Italian dish and enjoy it to the fullest.
Guanciale bacon; why this bacon?
Guanciale bacon is specifically used in carbonara for its unique flavor, texture, and historical connection to the dish. This Italian bacon, derived from pork cheek or chin, offers a deeper, more distinct flavor than other types of bacon, such as pancetta or smoked bacon. The salty, slightly sweet flavors of guanciale pair perfectly with the creamy sauce of eggs and Pecorino cheese, making every bite a flavorful experience. Additionally, guanciale has a wonderfully tender texture when baked, allowing it to melt in the mouth and blend seamlessly with the pasta. The choice of guanciale not only emphasizes the authentic taste of Carbonara, but also strengthens the culinary tradition of Italian cuisine.
Where can I get guanciale bacon?
Guanciale originates from Italy so can sometimes be more difficult to find than other types of bacon, especially outside Italy. However, it can be found at specialized Italian delicatessens, butchers, wholesalers (Sligro or Hanos) or online stores that offer Italian ingredients. If you have trouble finding guanciale, you can use pancetta as an alternative, although the taste and texture differ slightly.
Spaghetti pasta Carbonara (the one and only)
Equipment
- Cutting board
- Chef's knife
- Frying panfor frying the guanciale
- Mixing bowlfor the egg yolks and parmesan cheese
- Guard
- Fine cheese grater or microplanefor the parmesan cheese
- Silicone Spatula
- Pasta tongs
Ingredients
- 400 gram Spaghetti dry
- 200 gram guanciale
- 4 egg yolks of large eggs
- 80 gram pecorino cheese or parmesan cheese grated
- 1 tablespoon extra virgin olive oil
- sea salt
- black pepper freshly coarsely ground
Instructions
- Place a pan with water and salt on the stove to cook the spaghetti.
- Cut the guanciale bacon into large, thick cubes.
- Grate the pecorino or parmesan cheese. Grate just over 80 grams. (as a garnish on the dish, keep this aside)
- Separate the eggs and place them in a mixing bowl.
- Add the cheese and some ground pepper. Mix this together until you get an even mass.
- Cook the pasta 1 to 2 minutes less than indicated on the package.
- Meanwhile, fry the guanciale in a frying pan over medium high heat without oil or butter. The guanciale releases enough fat to fry.
- Then turn off the heat and wait until the guanciale oil has cooled slightly.
- Then, using pasta tongs, add the pasta directly to the pan with guanciale, discarding the pasta liquid not away!
- Add some pasta water and mix this mass together.
- Then add the egg yolks with parmesan cheese. Mix this evenly until completely combined. Then watch how the paste mixes with the cream. If it is too thick you can always add a little extra water and mix together.
- Add extra salt if necessary. Please note that the guanciale and cheese is already salty in itself. So be careful with salt.
Presenting your pasta
- Place the pasta upside down in the center of your plate.
- Place the bacon and cream on top.
- Sprinkle or grate some more cheese and grind some more pepper over it.
- Drizzle the dish with olive oil.
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