This is my pasta alla carbonara made very fast but such a goodness!!! When I am hungry, when chefs late at night are hungry, a pasta alla carbonara is so incredible and satisfying, quickly served.
Yes I know, a zillions of recipes are out there. As in Rome, as the original goes, it will be only spaghetti with guanciale, which is the unique roman bacon (with it’s magical porky flavor). As in Milan they will add a bit of cream (I agree) and so on. My personal recipe is the one below and I love it… sorry no modesty for La Carbonara!!
I forgot to tell you that stories and legends go around and about the origins of this wonderful wonderful pasta. The one I believe the most (being born Italian) is the one that tells the story of coal miners using this recipe to cook a fast tasteful dinner around the fire (carbone in Italian means coal) some people even think that all the ground pepper going into ‘La Carbonara’ was instead, at the time, some coal dust!! Great legends touches…
Only raw eggs, pecorino cheese, pancetta, and ground pepper go into this recipe, but yes you can add some Parmigiano cheese if you want to… Nothing else fancy fancy… Remember Less is More for La Pasta alla Carbonara…!!
Ingredients: Serves 4 to 6 – equal to 2 or 3 oz. per person
- 1 pound of spaghetti, fettuccine, or delicious egg fettucine
- 3 whole eggs + 1 egg yolk well beaten
- 5 oz of pancetta, cubed
- 1 cup of grated Pecorino cheese ( you could do 1/2 of Parmigiano)
- Fresh ground pepper
- 2 tablespoons of olive oil
- salt for pasta and Carbonara
How you make it:
- Bring a large pot of salted water to boil, when it’s boiling add the pasta following package directions but stay 1 minute shy from cooking time so it’s cooked ‘al dente’
- Prepare your eggs mixture first, well beating in bowl eggs and pecorino, salt and pepper. What counts here is that all the ingredients need to be ready everything will come together added to the hot pasta, when it is drained.
- While the pasta is cooking, drop 2 tbsp of olive oil in a medium skillet, and brown the pancetta cubes, when done, drain on paper towel and let it cool just a bit, reserving just a tablespoon of fat. (optional)
- Here comes the important part: on the stove, no heat on, toss the pasta (do not forget pasta water, just 2 tablespoons), add eggs and cheese mixture, pancetta, and very quickly whisk about 4 or 5 times, so eggs do not scramble, add cream to smooth the sauce, toss again, adjust salt and sprinkle a good round of fresh ground black pepper.
- 5.Call your guests to the table, serve in warm plates and add cheese over each serving.