Carbonara pasta is a traditional Italian dish made with pasta, eggs, parmesan cheese, bacon and black pepper. The pasta used in the recipe is usually spaghetti, fettuccine or penne. It is a quick and easy dish with a rich flavour and is perfect for a special occasion or just a cozy dinner with family.
The origins of pasta carbonara are a mystery. Some say it was invented by Italian coal miners in the late 19th century, who used the ingredients they had on hand, such as bacon, eggs, and cheese, to create a delicious meal. Others say it was created by American soldiers during World War II, who were stationed in Italy and fed on rations of bacon and eggs. Regardless of how it was created, one thing is certain: this creamy pasta dish has been a staple of Italian cuisine for centuries. It is a classic dish loved by Italians and foreign visitors alike.
This recipe for authentic Italian pasta carbonara is surprisingly easy. All you need are just a few simple ingredients:
1) – First, boil water to cook the pasta while you prepare the carbonara sauce. Remember: 1 liter (4 cups) of water for every 100 g (3.50 oz) of pasta and 15 g (1 tablespoon) of coarse salt for every liter (4 cups) of water.
Cut the pork into small pieces (cubes, slices, etc.) and fry in a pan over medium heat for about 2 to 3 minutes. Turn occasionally to cook the meat evenly. The more you fry the pork belly, the more fat will be released and the meat will be crispier. The degree of doneness is up to you and depends on your taste. Some people like their meat well-done and others like it tender.
No need to use oil: pork is already fatty, greasy and has its own flavor. If you want, you can add a tablespoon of broth and emulsifiers (egg yolks, butter, cheese, etc.). This will create a beautiful, shiny sauce that goes nicely with spaghetti. Once the mixture is boiling, turn off the heat, cover and set aside.
2) – Next, prepare the pecorino cheese by adding the eggs (both yolks and whites) and Pecorino Romano cheese to a bowl and mix well.
Pecorino Romano is the only cheese recommended for carbonara and is a salty Italian cheese so no salt is needed.
3) – Next, add a little freshly ground black pepper and mix quickly with a fork or hand mixer until the cream sauce is smooth and well combined.
4) – Once the egg and pecorino sauce has reached the desired consistency, set it aside.
Now that the water is boiling, add salt and cook the spaghetti.
Whole, unbroken spaghetti is best and you can roll them around the tines of your fork more easily without the need for a spoon. So, get a large pot to boil the spaghetti.
The best way to cook spaghetti without breaking it is to bundle it lengthwise and place it in a pot of salted water.
5) – Now let go and the noodles will fall in all directions. When they are soft, use a fork to soak them and stir them well.
To cook spaghetti to al dente (neither too soft nor too soft), read the instructions on the package carefully and cook according to the time.
6) – Use a spoon to scoop out the spaghetti and let it drain. Then, add the noodles to the pan, cook over high heat and season to taste.
7) – When the spaghetti and bacon are sizzling in the pan, turn off the heat, otherwise the eggs will be overcooked and you will have scrambled eggs and noodles!
Now quickly add the eggs and pecorino sauce to the hot noodles and mix well. The pan should not be too hot, this way the eggs will cook without clumping.
Pay attention to the consistency of the sauce, it should be creamy but not runny. If you find your carbonara sauce too runny, add some grated pecorino cheese.
Conversely, if you find it too sticky and thick, add 1 or 2 tablespoons of broth. If you use a spoon to scoop out the spaghetti, the pasta water can come in handy at this step.
8) – The real carbonara spaghetti is ready. So, with the help of a ladle and a fork, create a ladle-shaped pasta and place it completely on a plate.
9) – Finally, add the bacon (what’s left in the pan), freshly ground black pepper and grated pecorino romano to cover the surface and serve and enjoy your delicious and beautiful carbonara pasta!
While traditional carbonara is delicious, there are plenty of creative ways to make it even more flavorful. Here are some of the most popular versions of carbonara pasta:
Rich Carbonara Pasta
If you want your carbonara to be creamy, you can add a little cream or milk to the egg mixture before adding it to the pan. This will give the pasta a creamy, delicious texture.
Seafood Carbonara
For a more special carbonara, you can add some seafood to the mixture. Popular options include shrimp, scallops or lobster, and you'll need to cook the seafood before adding it to the pasta.
Sausage Carbonara
If you're a sausage lover, you can add some to your creamy pasta, just make sure to cook the sausage before adding it to the pasta.
Mushroom Carbonara
Mushrooms make a great addition to Italian-style carbonara pasta, and simply cook them before serving.
Salmon Carbonara
Salmon is a great choice for pasta carbonara and you need to cook it before serving it with your pasta.
Making the perfect carbonara can be a bit of a challenge, but with a few tips below, you’ll always be able to create the perfect carbonara:
Conclusion
Pasta with Carbonara sauce is a classic Italian dish that is sure to please your taste buds.
Source: Collected
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