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NEWS

HOW TO MAKE AN AUTHENTIC ITALIAN PASTA ALLA CARBONARA

HOW TO MAKE AN AUTHENTIC ITALIAN PASTA ALLA CARBONARA

One of the tastiest dishes of the Roman cuisine, a simple italian recipe but, surely, not the most dietary(!), the origins of pasta alla carbonara is uncertain According to some, Americans invented the Pasta alla Carbonara Recipe during The Second World War, to satisfy their palate with a dish whose main ingredients are eggs and bacon According to others, The Carbonara was the typical dish of the lumberjacks who went on the Apennines to make charcoal, an alternative of cheese and pepper  Pasta (Cacio e Pepe).

Carbonara Recipe

When in Rome, in any case, The Carbonara  is an inevitable must.

 

They  can often carry on a conversation  during  a friends or family dinner about which is the authentic recipe , everyone has his own favorite Pasta Alla Carbonara recipe and fully support it!

 

HOW TO MAKE AN AUTHENTIC ITALIAN PASTA ALLA CARBONARA

 

Boil water with salt in a large pot. Meanwhile cut the bacon in short little slices (The amount of bacon is very personal. You can choose to make a carbonara with a small sprinkling of bacon or make the bacon to be the main ingredient), put it in a frying pan (preferably without oil, the bacon will release its fat and facilitate browning) and fry until golden and toasted.

Beat all the yolk eggs and one whole egg in a large mixing bowl, put the grated parmisan and pecorino cheese. The mixture should be soft and creamy, avoiding little cheese lumps.

Cook the pasta until it's tender but slightly firm to the bite, reserving 1 cup pasta water Drain the spaghetti well, tip into the frying pan with the pancetta and a little bit olive oil, add the beaten eggs and cheese and toss together well, adding some pasta water to obtain a creamy mixture.

Add black pepper  and enjoy!

Preparation Time: 15 minutes

Nadia Deisori