Vem kom på pasta carbonara

Pasta Carbonara

So, with the help of a ladle and a fork, create a pasta nest and place it on a plate. Then, mix quickly with a fork — or a hand whisk — until you have a creamy sauce. Step 2 — Now prepare the pecorino cream. Stir occasionally so that it cooks evenly. Pecorino Romano, the only cheese that is recommended for making carbonara, is a very salty and flavorful Italian cheese so there is no need to add salt.

If you want, you can add a tablespoon of cooking water and emulsify. Step 4 — This egg and pecorino cheese sauce should be quite thick.

Pasta alla gricia

Serve Spaghetti carbonara immeditely, hot and tasty as they are. If you used a spoon to drain the spaghetti, the reserving pasta water may come in handy in this step.

No need for oil: guanciale is already fatty, oily and fabulous on its own. If you read this recipe carefully, you will see that there are many Pasta Carbonara variants , even here in Italy, but they are…variations of the authentic recipe. This will create a great oily sauce to season the spaghetti nicely. At this step, we have reached the crucial moment of spaghetti carbonara. Serve and enjoy! Step 6 — Authentic spaghetti carbonara is ready.

The pan is not too hot, this way the eggs will cook without lumps. Step 3 — Add some freshly ground black pepper. The high quality of ingredients is a necessary condition for the success of this recipe. Set it aside for the moment. The level of cooking is up to you, depending on your taste. If you chose a fairly large pot, the spaghetti should fit comfortably without breaking them.

In spite of many beliefs, the ingredients of the traditional recipe are only 5: guanciale, pecorino Romano, eggs, pepper and spaghetti.

Cut the guanciale into small pieces cubes, slices… as you prefer then cook in a skillet over medium heat for about 2 to 3 minutes. Step 6 — Using a spoon for spaghetti, drain the pasta when ready. Step 5 — Now let go and they will fall in all directions. Use the whole egg, not only the egg yolk. The more the guanciale cooks, the more its fat will melt and its meat will become crispy. Some people like their guanciale well cooked and others prefer it soft.

Whole, unbroken spaghetti is best, so you can more easily roll them around the tines of your fork without the help of a spoon.

Classic Carbonara Recipe - La Cucina Italiana

Not to put tension on it, but this is the fleeting moment in which you can make an immortal dish or one that will be a real failure. In the authentic Italian recipe for carbonara, the ingredients are very few and of excellent quality. Step 1 — First, boil the water for the pasta while you prepare the carbonara sauce. So, in a bowl put the eggs and pecorino Romano cheese. Now quickly add the eggs and pecorino cream to the hot pasta and stir.

Spaghetti Carbonara, one of the most famous Pasta Recipes of Roman Cuisine, is made only with 5 simple ingredients: spaghetti seasoned with browned guanciale, black pepper, pecorino Romano and beaten eggs. We do not recommend storing carbonara leftovers in the refrigerator or freezer for the following days. Then place them in the skillet, over high heat, to season well with the guanciale. You should not use pancetta in carbonara.

As they soften, use a fork to let them sink in, then stir. Which is very simple and quick to make. So now you have to be quick, ready and ruthless.