When you hear someone mention carbonara pasta, most of you imagine a recipe with cream. This is because we are used to consuming it in most restaurants, in this version. Here, you will find a much better and tastier way to prepare it. Real carbonara is made with egg, guanchale, pecorino and black pepper.
Guanchale are smoked pork cheeks with black pepper. They are very oily and have an amazing aroma. As they are harder to find, we have replaced them with Italian pancetta. In case you can’t find one, use plain smoked bacon. Garlic in the recipe is not mandatory, but we love its aroma and put a clove.
The secret of the taste is in the use of a large amount of freshly ground black pepper. Use as much as you can tolerate.
You can replace the pecorino with the same amount of parmesan.
Be careful, the eggs should be at room temperature.
You can use any other pasta, according to your preferences. HERE you can see our fresh pasta recipe!
You do not need special skills for the recipe, follow the exact instructions and the end result will be more than wonderful.
Classic Carbonara Recipe.
Pour water into a pot, add salt and bring to a boil. After boiling, add the pasta and cook until al dente. We cut the Pancetta in little cubes and put them in a cold pan and turn the heat up to medium high. This will help the pancetta to melt and get caramelized. Do not add extra oil in the pan, the pancetta has enough fat in it. Ground the black pepper and add it into the pan with the pancetta. We squish the clove and put it in too, after a little while we have to remove that garlic.
Take the eggs (at room temperature) and put them in a bowl. Grate the pecorino romano inside. Mix them well.
When the pancetta is ready, turn off the stove (Attention: If you are using a regular stove (not induction or gas) make sure to put the pan away from it to stop the cooking process). Put the cooked pasta (make sure it's al dente) and a little bit of the water (about 50 ml.) and toss and mix them well. Right after that put the eggs inside the pan and toss them well and strongly. The water and the eggs will make the sauce creamy. If the pan is still too hot or you don't toss it hard, you will end up with scrambled eggs, but we don't want that, are we?
We garnish with grated pecorino. Put a nice pinch of black pepper and pour on some good extra virgin olive oil. Enjoy!