The real Carbonara
A great classic, the recipe as it is made in Italy, with only 4 ingredients: spaghetti, guanciale, eggs and parmesan and of course without crème fraiche.
And for the record there are two schools in Italy: Guanciale/Parmesan and Pancetta/Pecorino. Both versions are very good, personally I prefer the Guanciale version which is much tastier.
Ingredients for 2 people:
- 200gr of Organic Spaghetti*
- 125g Guanciale*
- 1 whole egg
- 2 egg yolks
- 100 gr grated parmesan 24 months*
- Coarse salt and fine salt Riserva del Mare *
- Pepper
- Nutmeg
* Products available at MO Tra Mozzarella & Olive
- Cut the Guanciale into matchsticks neither too thin nor too big
- Brown the Guanciale in the pan. Once crisp remove the Guanciale and set aside. Keep the fat in the pan as needed if there is too much, remove some
- Cook the Maiella Organic Spaghetti in a large pot of coarse Riserva del Mare salted water
- In a bowl, beat the whole egg with the egg yolks
- Add in this mixture the grated parmesan and mix so as to obtain a thick and homogeneous cream
- Season by adding Riserva del Mare fine salt, pepper and grated nutmeg to your liking
- Add 1/4 ladle of cooking water to the egg-parmesan cream and whisk to obtain a smooth cream.
- Put the drained spaghetti in the fat of the Guanciale and fry
- Remove the pan from the heat and let cool slightly.
- Put the Guanciale in the cream, then add it to the spaghetti
- Mix and serve. Add a grind of black pepper as desired.
- Enjoy your meal
It is also possible to replace Spaghetti with linguine or tagliatelle.
NB : If you want to make more than 2 servings then you will apply the following rule: 1 whole egg invariably for any multiple of 4 servings. So for 4: 1 whole egg and 4 egg yolks. For 6, 2 whole eggs and 6 egg yolks
Leave your comment