Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, carbonara - the italian way. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). Great recipe for Carbonara - the Italian way. I have seen so many weird versions of this dish that I felt like publishing the real Italian way to make it.
Carbonara - the Italian way is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Carbonara - the Italian way is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook carbonara - the italian way using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Carbonara - the Italian way:
- Prepare 80 g/person linguine
- Prepare 1 egg/ 2 people (maximum!)
- Prepare 1 handful Parmesan
- Make ready 1 packet pancetta (ideally guanciale)
- Make ready 1 handful salt
- Make ready 3 tablespoon milk/cream
- Prepare Black pepper
- Take Salt
While most Italian pasta dishes use a specific pasta shape, in pasta Carbonara recipe any type of pasta will do. Spaghetti is the typical choice for Carbonara however fettuccini, rigatoni, linguini and bucatini are all very common in Carbonara recipes. The Original Italian Way of Making Pasta Carbonara by Rachel Mukando Pasta carbonara is one of the delicious dishes that needs very few ingredients… which is always a plus if you like to make quick meals. In the traditional recipe for spaghetti carbonara, you need no other ingredients so.
Instructions to make Carbonara - the Italian way:
- Boil the water of the pasta with a handful of rock salt. When it boils add the pasta and cook as per the instructions - I recommend timing it to be 2 min less than what indicated on the packaging and then taste it to not risk overcooking it.
- In a frying pan cook the pancetta on medium heat. If you have bacon cut that into pieces and cook it in the same way. Cook until golden. I don't add any oil to the pan as the pancetta already has quite a lot of fat that will be released with the heat.
- In a bowl add one egg and the parmesan together with a dash of milk or water. Add salt and pepper. Beat it with a fork well. For the real recipe you are meant to only use the yolk although it feels like a waste for me so I use the whole egg. This doesn't need to cook so just leave it on the side.
- Now when the pasta is ready (al dente) take a cup and save some of the water. This is a good tip for whatever pasta you make, in Italy we save some of the water so that you can add it in case it gets too dry.
- Drain the pasta and add it back in the pot without any heat. Add the egg and the pancetta and mix well. The eggs will cook with the heat from the pasta. If it looks too dry add a dash of water that you saved from the cooking.
DO NOT USE garlic, parsley, onion, cream, milk, parmigiano, pancetta, bacon. Carbonara is the Spanish translation from an Italian word, carbonari, and both of them come from the noun carbon. One of the most-told stories explaining the origin of Carbonara Sauce is the one told by the coal miners in the Apennines in Italy. Humble ingredients—eggs, noodles, cheese, and pork—combine to create glossy, glorious pasta carbonara. It's the no-food-in-the-house dinner of our dreams.
So that’s going to wrap this up for this exceptional food carbonara - the italian way recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
