Summary: This alla carbonara recipe is worth the trouble!+
When many of us go to cook Italian food, we immediately think of pasta. Then we reach for the jar of red sauce. This Authentic alla Carbonara recipe is a different take on a pasta dish that is both elegant and impressive. Yet it is not difficult to make and while there is a little bit of technique, you should be able to master it quite easily. The perfect dish to mix up your weekly dinner repertoire or to impress guests.
- 1 lb. thick spaghetti (fettuccine or linguine work well)
- 7 oz. Italian Pancetta
- 4 eggs, 1 whole and 3 egg yolks
- 3 oz. Pecorino Romano cheese or Parmigiano
- 2 Tbsp. extra virgin olive oil
- Salt and freshly ground black pepper
Note: Should you want to use parmigiano cheese, remember it will bring a significant change to the recipe in terms of taste so the best choice for this recipe is pecorino romano cheese
- Start by boiling a large pot filled three quarters (3/4) of the way with water and allow it to boil. When it is boiling, add a pinch or two of salt to the water. Add the pasta and cook for about 10 minutes (to al dente).
- Take the Pancetta and cut it into small piece:, cubes work well. Place the cut pancetta pieces into a lightly oiled pan and cook until the pancetta’s fat becomes crunchy and has a transparent color. Allow the pancetta to cool and remove from the heat.
- In a separate bowl, take 1 whole egg and 3 yolks and mix them with the Pecorino and add a pinch of pepper and salt.
- Take the fried and slightly cooled pancetta and mix it with the beaten egg mix. Put the cooked and drained spaghetti into a bowl and add the egg mix. Combine and stir the mix for a minute and allow the mixture to meld together.
- Serve the meal immediately.
- To add the mix, you may incorporate some freshly ground pepper or additional cheese if you are a cheese lover or feel the dish needs more of a salty component.
Cooking time (duration): 30
Number of servings (yield): 4