Spaghetti alla Carbonara
Prep. time: 10
Cook Time: 10
Difficulty: 2 out of 5
350/400 gr of Spaghetti (Must Be Italian Brand - 100% Made in Italy)
150 gr of Guanciale
100 gr of Pecorino romano
1 table spoon EVO (Extra virgin olive oil COLD PRESS)
4 yolks and 1 egg (Cage Free, Organic)
Sea salt and pepper to Taste
Put a saucepan containing plenty of water, to a boil, moderately salty again, considering the fact that the pasta has a very savory sauce made with bacon and cheese. Meanwhile, cut the Guanciale into small cubes or strips, put it in a frying pan, without the addition of oil and leave it on the fire until the fat will become to cook, make sure that is slightly crunchy,then remove from heat and let it cool.
Break the eggs into a bowl, whip it and then add the Pecorino, ground pepper (according to taste).
Meanwhile, add the bacon to the mixture and, when the pasta is ready, without take it out the fire, drain it, into the bowl and mix together. Serve the spaghetti carbonara immediately and, if necessary, add more pecorino cheese and ground black pepper.
To make the sauce creamy, just add little bit of water at the time to the pan, do not poor to much water right away, just tiny bit at the time until the egg is cooked. Remember in the recipe for the Carbonara you do not add cream or milk, that a variation, has been used mostly in restaurants with no clue or what they doing.
As with many recipes, the origins of the dish and its name are obscure. The dish forms part of a family of dishes involving pasta with bacon, cheese, and pepper, such as spaghetti alla gricia. Indeed, it is very similar to the southern Italian pasta cacio e uova, dressed with melted lard and mixed eggs and cheese. There are many theories for the origin of the name, which may be more recent than the dish itself.Since the name is derived from carbonaro (the Italian word for charcoal burner), some believe the dish was first made as a hearty meal for Italian charcoal workers. In parts of the United States the etymology gave rise to the term "coal miner's spaghetti". It has even been suggested that it was created as a tribute to the Carbonari ("charcoalmen"), a secret society prominent in the early, repressed stages of Italian unification. It seems more likely that it is an urban dish from Rome, although it has nothing to do with the Roman restaurant of the same name. Pasta alla Carbonara was included in Elizabeth David's Italian Food, an English-language cookbook published in Great Britain in 1954. However, the dish is not present in Ada Boni's 1930 classic La Cucina Romana and is unrecorded before the Second World War. In 1950 it was described in the Italian newspaper "La Stampa" as a dish sought by the American officers after the allied liberation of Rome in 1944. It was first described after the war as a Roman dish, when many Italians were eating eggs and bacon supplied by troops from the United States.
Check more recipes from Chef Gianluca Deiana Abis