Spaghetti alla Carbonara - Most authentic Italian recipe! How to make the real Carbonara
Spaghetti Carbonara: So many different tales of how Spaghetti alla Carbonara originated; As a dish for Italian coal workers, to the shepherds in the Apennine hills of central Italy, this dish has a mass of those claiming theirs is ‘authentic’.
The Carbonara dilemma: Add cream, or not add cream? That is the question. NO!
SPAGHETTI ALLA CARBONARA RECIPE
Ingredients for 4-6 serves
1 packet of spaghetti (500 grams) Fresh pasta is even better
Guanciale or Pancetta (2 x 1cm thick slabs or 200 grams)
1 clove of garlic (optional)
3 x fresh eggs
½ cup freshly grated Parmigiano-Reggiano
½ cup freshly grated Pecorino
Freshly cracked black pepper
Sea salt
Process
Big pot of generously salted boiling water. Spaghetti in.
Grab a large pan.
Roughly cube the Guanciale. Pancetta is a great substitute.
Peel garlic and cut in half (this step is optional).
Sauté Guanciale and garlic (if added) for about 3 minutes until fat is rendered and meat is crispy. If added, remove and discard the garlic. Turn off the heat.
In a bowl, whisk eggs. Add both cheeses.
When pasta is done, strain after keeping some of the cooking water.
Return the pan to a low heat. Add the pasta, and toss through the Guanciale.
Turn off heat and allow pan to cool for about a minute. This will help prevent you scrambling the eggs.
Add egg and cheese mixture to pasta and stir quickly.
Serve and finish with heaps of black pepper.
Producer: Al Marczyk
Production: Al Marczyk and Alex Scott
Editing and motion graphics: Jimmy Harmsworth
Music: 'Soul Walking' by Juanitos http://www.juanitos.net/
Attribution: http://freemusicarchive.org/music/Jua...
Licence agreement: Direct licence agreement with Juanitos
© Copyright Al Marczyk
Enquiries: [email protected]
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