Carbonara. The original recipe for the queen of the roman dishes!
This, like all traditional dishes, is a minefield. Only the brave to venture into rome dissertation carbonaresca. An ingredient out of place, or the wrong step can trigger a real fight. Talk is dangerous, let alone submit to the traditional recipe. Fortunately I hide behind a screen, and I can stand well the insults. Yes, because, in descending order, the mourners keys are essentially two: the choice of ingredients and the cooking technique.
First of all: Or, The mistakes not to make in order not to offend the Romans Cream. In life you have to compromise, otherwise you may be too hard, not to evolve, not grow. But there are things to which we must not give in. The cream is one of these. Do not go there the cream! I saw several people who claim that it is just fine to us, but it is not the carbonara. The cream is a legacy of the eighties and is comfortable in that time bubble where even the straps remain in the jackets. Onion. Do not go there! Do as you like, if you like, put it. But is no longer a carbonara. The seafood carbonara. I risk to go off topic, but I want to make a clarification. As the carbonara "vegan", here we replace the main ingredients with substitutes or alternatives. It is not anymore a carbonara then. Change the name, be good. The pepper. The dish is called in this way just for the amount of pepper that goes there (coal> pepper). So, there should be plenty. Otherwise, it is not a carbonara. The egg. It takes mainly the yolk, one per person. In various cases, an egg white every four yolks and the result is still good, but basically, the egg should not be cooked to avoid the classic "omlette", but it must be mixed with the other ingredients far from the fire so that it will be creamy. Guanciale. I love guanciale, with his nerves crisp. In many cases you can do with half the bacon, or just use the bacon, but, for the record, the original recipe needs the guanciale. Pecorino. The traditional recipe asks for pecorino romano in abundance, because it is a typical cheese of the Agro Pontino (Lazio), but I can understand that even here there are clashes with people's tastes. Long or short pasta pasta ?. The short well collects the sauce, but the long gets along very well with this dish. I prefer the long one, but here you have free choice. Ingredients for 4 people 180 gr of guanciale, or bacon (but try even half and half) 360 grams of spaghetti 100 grams of pecorino cheese (or if you do not like, as anticipated, parmesan) 3 egg yolks and 1 whole egg Pepper in abundance
In this case I used my homemade bacon, because the things we do ourselves, taste better. Cut into small sticks according to the width of the slices in order to have a part of a fat and meat in each piece. Separate egg whites from the yolks and put them in a bowl with the egg and pecorino and mix it obtaining a homogeneous mixture. put the water to boil.
Fry the bacon in a pan with a little oil, as the fat we have it already, we do not need to abound with oil. Let it simmer for a few minutes until it becomes crispy. Remove excess spices that burn in the pan with a paper towel is a good way to also eliminate the bitter aftertaste from the plate.
When cooked, set aside the bacon on a kitchen paper to mop up as excess fat. Salt the water for the pasta once come to a boil and then toss the pasta in. Once done, transfer the cooked pasta with the tongs directly into the bowl with the egg mixture and cheese. This also take you a part of the water rich in starch it will make your carbonara even more creamy.
Add the bacon, pepper and stir well until the sauce will be evenly distributed.
