Pasta has its own history … since for the origin of its name there are several versions. The most prevalent that which wants the hardworking Italian train workers, carbone, to be accustomed to make an easy, hearty rich pasta that they relished with a sauce of eggs and fried pancetta or wild boar cheeks.
One of the secrets is to flavor the dish with basil to completely remove the intense flavor of the egg and the bacon not to be smoked.
In Greece it is perhaps the most ‘abused’ Italian pasta recipe since we use cream and peppers and we add sun-dried tomatoes and smoked chops cut into cubes….
We give you the authentic recipe that you will like the most. I enjoyed it in Rome and asked the recipe for you.
Authentic carbonara
Ingredients
500 gr Spaghetti # 5
2/3 cup chopped pancetta or bacon cut into bits
2 tablespoons olive oil
1 clove garlic, cleaned, chopped or whole without sprouts
3 eggs at room temperature
200 gr pecorino or parmesan or gruyere
Salt
Freshly ground pepper
For sprinkling
Our own “blend” of cheeses
Method of preparation
In a deep pot boil salted water and just when it boils put the pasta and cook according to the time that is written on the package to be al dente, about 8 minutes.
At the same time prepare the carbonara sauce.
In a large saucepan, heat the olive oil and sauté the garlic and bacon until the excess fat changes “tint” and the bacon is crisp without being burnt.
Remove the pan from the fire and throw the garlic in.
Heat an ovenproof bowl and put it on the boiling spaghetti where we break the eggs inside.
Add the cheese, salt, some pepper and beat all the ingredients with the wire.
Once the pasta is ready strain and keep a cup of the water that boiled so if the pasta needs some more fluid to use it.
Pour the pasta into the hot pan with the bacon, turn on the fire and turn with the forceps for half a minute until heated thoroughly.
Remove from the heat and pour the pasta into the bowl with the eggs.
Mix until incorporated into the sauce completely and serve immediately.
Sprinkle with a mixture of cheeses for extra flavor and aroma.
In the heart of the spaghetti put some leaves basil or mint. Or still, chop a little and sprinkle the spaghetti.
The carbonara is a harmonious match with Moschofilero or Assyrtiko … exquisite.
Small secrets
The Italians say the pasta and espresso are eaten and drunk, respectively in hot utensils. Thus, the plates must have “passed” by the warming drawer.
The base plate is also sprinkled with cheese and a variety of freshly ground peppers gives the carbonara “another flare”.
The pasta is turned only with forceps otherwise it will break.
