°°Carbonara°°
One of the most discussed topics in Italy is the origin of the pasta Carbonara... was it invented in Roma, Abruzzo or
Napoli? Is it made with Guanciale (click if you don't know what it is and be amazed) or bacon? Does the cheese have to be Parmigiano or Pecorino? For a quick deep dive in the history
of this amazing dish, find out more
here, but if instead you want to learn the revisited recipe by me, continue reading...
- Ingredients for 4 people (who eat a lot😋):
- 500gr of Spaghetti (but every pasta is good, in my opinion)
- 300gr of Guanciale
- 30gr of Parmigiano (I can't stand Pecorino's smell, I'm sorry 😭)
- Salt and Pepper q.s.
- 4 Eggs
Preparation:
Put the water to boil (don't be stingy, the pasta needs to swim free). Fry the Guanciale brown without any oil or butter
because this piece of meat is already very fatty. When the water is boiling -AND ONLY WHEN THE WATER IS BOILING-, throw a
handful of coarse salt and immediately after the pasta. Mix together eggs and parmigiano in a bowl and when the pasta is
AL DENTE (please make sure to not overcook it) you can drain it. Mix the pasta with Guanciale, turn off the stove and add the eggs.
Make sure to have a juicy result and add pepper and salt of your choice.
Buon appetito 😻!