SPAGHETTI CARBONARA RECIPE
Ingredients for 4 people:
350 gr of spaghetti n.5, 200 gr of diced cheek lard or smoked bacon, 100 gr of grated pecorino cheese, 2 table spoon of olive oil, 4 eggs.
salt, black pepper.
How to Make Spaghetti carbonara
In a pan, pour in some olive oil, black pepper and the cheek lard (or smoked bacon) until it has rendered it’s fat and is crispy, Remove from the heat and when it’s ready and add a few spoons of the pasta’s cooking water.
Whisk the eggs with pecorino cheese and black pepper.
Cooking the spaghetti in boiling water until just ‘al dente’. Drain the pasta and keep aside a few cups of the cooking water.
In a pan mix together the spaghetti, the cheek lard (or smoked bacon) eggs and heat for a few minutes, adding some water if it seems to dry.
Dish out, sprinkle some parmesan cheese on top and serve immediately.
- According to the traditional recipe, once we put the eggs on the spaghetti, they don’t need to be mixed on the heat. Nowadays, especially for healthly eating habits, its advised to quickly mix the eggs on a low flame.
- Black pepper is one of the main ingredients of this recipe because it gives a peculiar taste to this dish and resembles the color of charcoal (that’s why is called “carbonara”. In Italian “carbonaro” means “coal merchant” therefore “alla carbonara” means typical of the coal merchant).
- The meal has to be soft, this is why it is important to add the cooking water.
- Ingredients per person: 90-120 grams of spaghetti, 1 egg, 50-60 grams of cheek lard (or smoked bacon), 30-50 grams of pecorino cheese.
- Some chefs prefer to mix parmesan and pecorino cheese together
- This dish is typical in Rome.
- The origin of Carbonara is still unknown and there are different theories:
- A chef who joined the Carbonari Movement, revolutionary men who, after the Congress of Vienna, fought against the Austrian, created the recipe.
- An American Soldier created it. After the 4th of June 1944, Liberation Of Rome, they went to a ‘typical Italian’ restaurant; Trattotia, and mixed spaghetti with the ingredients they were used to eating: bacon and eggs.
- The recipe has a Neapolitan origin. The Duke Ippolito Cavalcanti di Buonvicini who published a book “La cucina teorico pratica” (1837) in which there’s a similar recipe.
- The recipe is typical from Rome. Roman claim it saying that Carbonara is a further development of another recipe, “cacio e ova”. According to them, the American add the bacon. This version seem the most reliable one to date.
- Some use the cheek, others prefer to use smoked bacon.
- Some use the whole eggs whilst others only the yolk (4 per person)
- Some use to add a little egg white also.
- Recently, especially in the North of Italy, they tend to add some whipped cream to the recipe, right at the end.
The italian name of the spaghetti carbonara is Spaghetti alla carbonara.