Sexy Spaghetti alla Carbonara…
Now in the authentic carbonara no cream or milk is used, this is a common mistake made by a lot of people. This recipe is the real thing. It was brought to Lazio from Umbria by coal men (carbonari), who came to sell charcoal to the Romans. Since then it has been adopted by the Romans and is famous worldwide.
- 50g Parmigiano Reggiano or Pecorino Romano
- 400g Spaghetti
- Salt & Pepper
- 150g Diced small cubes Guanciale or Pancetta
- 3 Eggs
- 1 Egg Yolk
Put the eggs into a bowl, finely grate in the Parmigiano Reggiano or Pecorino Romano, and season with salt and pepper, mix well with a fork and put to one side. We add an extra yolk to add extra creaminess without the cream 😉 Cook the pasta in a large pan of boiling salted water until al dente.
Meanwhile, add the Guanciale to a large skillet on high heat and fry until crisp, (Guanciale is Italian cured Pork cheek) or use Pancetta (Italian cured belly of Pork) if you cannot get hold of Guanciale. When the pasta is ready, drain and add to the pan with the Guanciale or Pancetta and mix well. Take off the heat! Very important part here you don’t want the pan hot as this will scramble the eggs when you add them. Then add the egg and cheese mixture. Stir to coat the pasta and use some of the pasta water if needed and serve immediately with extra cheese and pepper to taste. Buon Appetito 🙂