Introduction

The Italian cuisine has been associated with its simplicity and the fact that it could make out of several ingredients memorable meals. Spaghetti Carbonara is one of the most renowned pasta preparations in Italy. This dish is a delicacy of Rome that is enjoyed due to its creamy texture, savory taste, and comfort.

In contrast with a lot of contemporary pasta recipes, standard carbonara does not contain the use of cream. Rather, the white sauce is made naturally through the mixture of eggs, cheese, pasta water, and cured meat. The pasta is coated with a rich and silky sauce that is made using this traditional technique.

In this tutorial you will know how to make traditional spaghetti carbonara with traditional Italian techniques. You will also get to learn tips to assist you in getting the perfect texture and flavor every time.

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History of Carbonara

Food historians are still arguing about the authentic origin of spaghetti carbonara. But there is a general consensus that the food originated in Rome in the Lazio province of Italy.

The name carbonara is said to have been derived out of a word in Italian known as carbone or coal. There is one theory that the dish was consumed by coal workers who had to have nutritious meals when they worked outside.

The other theory ties carbonara to the American soldiers in the World War II. Eggs and bacon were carried with the soldiers and local cooks used the products to make a pasta dish which became carbonara.

Authentic Carbonara Ingredients

The classical spaghetti carbonara is prepared with a few ingredients, yet quality is highly rated.

Ingredients:

• 400 grams spaghetti 
• 2 large eggs 
• 1 egg yolk 
• 1 cup Pecorino Romano grated cheese. 
• 150 grams guanciale or pancetta cut up. 
• Freshly ground black pepper 
• Salt for pasta water

The conventional Roman carbonara is made with guanciale, which is cured pork. It is very tasty and a little bit crispy on cooking.

In case one is not able to find guanciale, pancetta may be used instead. Bacon may be used occasionally in non-Italian countries, although it has a more intense smoky taste.

Pecorino Romano cheese is a salty bite that cuts down the fatness of the eggs.

Cooking the Pasta

Start by boiling a lot of water in a large pot and put a lot of salt in it. Heat the water to a boil.

Also add the spaghetti and cook it as per the package instructions until it becomes al dente. Al dente pasta must be soft but with only slight firmness on biting.

Prior to draining the pasta, set aside a cup of the pasta cooking water. This is water mixed with starch which is needed to prepare the carbonara sauce.

Strain the pasta and clean it with no water. Rinsing gets rid of the starch which makes the sauce stick to the noodles.

Ingredients:

12 oz. spaghetti, 12 oz. olive oil, 6 oz. Eggs, 3 oz. Parmesan cheese, 10 oz. garlic, 3 oz. bacon, 10 oz. milk, 6 oz. bread, 9 oz. lemon, 6 oz. pinacolone, food coloring drops (optional).

Directions:

Cook 12 oz. spaghetti in 12 oz. of olive oil, cook the Eggs while the spaghetti

Whisk together the 2 whole eggs, one egg yolk and the Pecorino Romano cheese grated in a mixing bowl. Add a good sprinkling of freshly-ground black pepper.

Blend the mixture until it turns smooth and creamy. The carbonara sauce will be made base of eggs and cheese. This creamy-like sauce will be cooked mildly together with the hot pasta forming the traditional creamy texture with no cream.

Cooking the Guanciale

Put a skillet on medium heat and put the cubed guanciale or pancetta. Slowly cook the meat and make it golden-brown and crispy. The fat will also render as it cooks and form a tasty oil in the pan.

An additional oil is unnecessary since the guanciale has the right amount of fat. When the meat is crispy, turn off the heat on the skillet but retain the rendered fat in the pan.

Combining the Ingredients

Meanwhile, pour the drained spaghetti in the cooked guanciale in the skillet. Toss the pasta to make it covered with the pork fat rendered.

Let the pasta cool, about one minute, to ensure that the eggs do not taste of being scrambled. Add the egg and cheese mixture over the pasta and stir continuously.

Mix slightly reserved pasta water in. The pasta is going to be cooked in heat which will cook the eggs and make a creamy sauce.

Serving Carbonara

After the sauce has turned smooth and shiny, pour the pasta into serving dishes. Garnish every serving with additional Pecorino Romano cheese and black pepper.

Garnish and eat at the same time when the pasta is hot and the sauce is creamy. Carbonara is a nice match with fresh salads, cooked vegetables or coarse Italian bread.

Tips for Perfect Carbonara

Pre-packaged cheese should be avoided and instead freshly grated cheese is used since it melts easily. It is always advisable to reserve pasta water since this can be used to regulate the texture of the sauce.

Common Mistakes to Avoid

Another error is the most common one when making carbonara adding cream. The original recipes make use of eggs and cheese to be creamy.

When the eggs are cooked in a high heat, they will scramble rather than form a sauce. Water Not using enough pasta water could cause a thick or lumpy sauce.

Conclusion

Spaghetti carbonara is a kind of iconic dish in the Italian cuisine. It was made with minimal ingredients and its methods, which are conventional, making it a very hearty meal.

Cooking carbonara at home will enable you to taste the real Roman cooking. This mixture of pasta, eggs, cheese and crispy pork gives the impression that one is eating something luxurious yet easy.

When you have mastered the trick of balancing the ingredients of mixing the sauce, carbonara is a fast and reliable dish to cook the family or any other special occasion.

Practice and good ingredients will help you to have the real Italian spaghetti carbonara in your kitchen.