Can the Real Carbonara Please Get Up
This is the real thing. No cream involved in real Carbonara sauce. The simplicity provides the complex flavors of this classic
Ingredients
- 4 large eggs (get good quality eggs)
- 200 grams of pancetta or alternatively bacon (make sure it is not smoked), cut off the hard skin and cut it into little pieces
- 125 grams of spagetti per person cook according to directions or even beter make your own pasta! Use 10 grams of salt per liter of water (1 tspn is approx. 5 grams)
- 60 grams of shaven 24 month Parmesan cheese or take a mix of Pecorino Romano and Parmesan to add a little spice to this dish
- Ground black pepper to taste
- 1 - 2 cloves of garlic peeled and hand crushed with your knife(side)
- 3 - 4 Tbspn of good quality olive oil
- Sea salt to taste
Preparation
START YOUR COOKING
1Grease the pan with the Pancetta. Crush the garlic with your knife (flat side an push. Cut in chunks and add to the flying pan. Add the Pancetta after a few minutes and let it get crispy. Once done remove the garlic (avoid burning it!)
2Cook the spagetti al dente and drain. Keep some of the cooking liquid
3Add the spagetti to the frying pan and toss for a few minutes to let the flavors connect and mix. Add a little splash of cooking water from the pasta to this this.
3Sperate the egg yolks from the egg whites. Mix the egg yolks together, add some ground black pepper, finely grind the 2/3 of Parmasan and add to the mixture.
4Make sure the heat is down as you do not want to cook the eggs. Add the eggs, Parmasan, pepper mixture to the pancettta, pasta mxiture and gently toss for 1 - 2 minutes (the mixture start to shine), add a little cooking water if needed.
5Serve with a fresh egg xolk in the middle of the nest of spagetti, grind some black pepper and shave some Parmesan
Winepairing
Spaghetti Carbonara is simultaneously rich and light. What it needs is a wine that is equally middling – medium to full body and a fairly solid acidic structure. There are many reds that work but honestly you can go for a fresh Francia Corta as well. Or for example a Barbera d’Alba and many other delightful reds and white not only from Italy.
