CLASSIC

PASTA ALLA CARBONARA

MEDIUM | 30 minutes

Presentation

This recipe is the expression of the great Italian creativity in cooking: a few ingredients of the American army rations for a young cook who found himself in the demanding task of making a lunch for the allied troops, made with, of course, spaghetti, but no tomatoes, only American eggs & bacon, a very good cream of milk and some grated cheese; to finish a pinch of black pepper and the recipe is on everyone’s lips all over the world. With time, bacon is replaced with the cheek lard and after several versions the cream is completely eliminated, but a few egg whites are added to improve the creaminess.

Ingredients

4 people
  • Spaghetti 280 g
  • Cheek lard 200 g
  • Whole egg 1
  • Yolks 3
  • Aged Pecorino Sardo Medoro PDO 120 g
  • Pepper to taste

Method

1

Boil plenty of salted water and, in the meantime, start preparing the condiment for the carbonara pasta.

2

Cube the cheek lard and brown it in a pan, as soon as it takes colour, remove the fat, but remember to set aside a small quantity of it, you will need it later.

3

In a bowl, beat two whole eggs and two yolks, add the small quantity of fat from the cheek lard that you had set aside, it will help you to give softness to the condiment, and mix well.

4

To the mixture you get, add grated Medoro Pecorino and plenty of freshly ground pepper, mix well.

5

Drain the spaghetti al dente, put them in the pan containing the cheek lard, add the rest of the mixture and mix vigorously with the heat off.

6

Plate up and serve the carbonara pasta with cheek lard and pecorino cheese accompanied by a good glass of red wine from our lands, to consolidate friendships and find new alliances.

Questions And Answers

How many eggs to put in the carbonara?

For a perfect carbonara we recommend considering for 4 people: 1 whole egg plus 3 egg yolks. Or for 6 people: 2 whole eggs plus 4 egg yolks and so on. Basically 1 whole egg every 4 people plus 1 yolk each.

What pasta is used for carbonara?

The original carbonara recipe involves the use of spaghetti carbonara. However, this is not an absolute truth and a lot depends on personal tastes. In fact, over the years short pasta is also very popular. For example Rigatoni and mezze manicures are among the most popular pastas for the Roman recipe. All pastas are fine as long as the Carbonara is without cream.

How to make creamy carbonara?

The secret to a creamy Carbonara lies in the preparation of the cream of egg yolks with grated pecorino. Use the correct doses, help with the cooking water. I recommend, pour the cream of egg yolks off the heat and never on to avoid the "omelette effect".

What origin does Carbonara pasta have?

Carbonara is a typical dish of Roman cuisine, and therefore Italian.

How should the bacon for Carbonara be cut?

To make a perfect Carbonara, first cut the bacon into slices. After removing the rind, divide the piece into two parts and cut the slices all of the same thickness. The bacon fat must be white. If you notice yellowish parts, remove them as they may have an acid aftertaste.

Why is carbonara called that?

The name carbonara has uncertain origins and there are various hypotheses regarding its etymology. According to experts, the most accredited version takes its name from the "carbonari" from Lazio who in the past worked in the Apennines where they transformed wood into coal. To regain their strength they prepared a caloric dish based on cheese, eggs and bacon. Others, however, hypothesize that the dish was created by a Roman chef at the end of the Second World War. According to legend, he dedicated the recipe to an old friend with whom he worked as a carbonaro.

RECIPE BY: Luisa Bayre and her staff

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