Spaghetti carbonara

One of Italy’s most famous pasta dishes, this is a pillar of Roman cuisine
367 Views
 
MASTERY Level
10 min
368 Views
 
MASTERY Level
4 People
10 min

The “spaghetti alla Carbonara” recipe, one of the most iconic of Italian cuisine, has become famous all over the world in the last 70 years. Although the origins of this tasty dish are still very uncertain today, one of the most accredited versions is that it was born after the liberation of Rome by the Americans during the II World War. It is generally thought that the recipe was shaped from the intuition of an unknown cook, that by using military rations – including powdered eggs and bacon – would have mixed them ingeniously together to season pasta.

INGREDIENTS for 4 people

11.5 oz Barilla Thick Spaghetti

1 tbsp extra virgin olive oil

1 cup Guanciale, Julienne cut

5 yolks

3/4 cup Pecorino Romano cheese

freshly ground black pepper, to taste

Sea salt, to taste

 

Preparation

Cook the pasta according to directions.

Meanwhile, sauté the Guanciale with oil until crispy.

In a bowl mix the yolks, the Pecorino Romano cheese, black pepper and salt. Stir in 1/3 cup of the cooking water to loosen up the mixture

Drain pasta al dente, then toss with the crispy Guanciale.

Stir in the yolk mixture and mix well over low heat until the sauce starts thickening, but make sure the eggs do not become overcooked.

Serve immediately.

Winter Fall Dry Long
APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

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