Original juicy pasta alla carbonara

Suzana Mustra By Suzana Mustra, 15th Apr 2016 | Follow this author | RSS Feed
Posted in Wikinut>Guides>Recipes>Italian

Original recipe from my Italian mother-in-law that everyone shouts try.

Pasta alla carbonara

History of carbonara


According to some people the Carbonara was invented just after the war, with the arrival of the Americans in Italy and the large quantity of bacon and eggs, which stimulated the natural union of the ingredients and the pasta.
According to the others the name comes from a 'Carbonaro' (chimney sweeper ) that, who after retiring from activity, had opened a restaurant in Rome and started to offer a dish similar to the present, called Carbonara in honor to his profession.

Ingredients for Carbonara

What type of bacon we need to use? Whole eggs or just yolks? Parmesan or pecorino cheese? With pepper or without pepper?What are the secrets of a perfect carbonara? Although it is a recipe fthat everyone knows (more or less), there are still many questions about the correct procedure for preparing a carbonara. So what is the right recipe? Let's find out together!
Those who choose to use only the yolk are right, because eggs should not be cooked but should form a creamy sauce that surrounds the pasta (spaghetti on linguine). In this way it is possible to obtain a more dense sauce for carbonara . If you want to get a more fluffy effect, you can leave whole just one of the eggs (even though I don't like fluffy effect ).
The use of pepper in the carbonara depends on you and your preferences; for sure, a carbonara with pepper is much better!


Linguine or bavette


The name linguine means "little tongues" in Italian.Traditionally is used in Genoa, and in Liguria,but it is used for different recipes and I adore to use it with carbonara.You can also use spaghetti. It's all up to you. Being an Italian I like to experiment different types and bavette are great.

Preparation and cook time
Prep time: 5 min
Cook time: 15 min
Ready in: 20 min
Yields: My recipe is for two persons

Ingredients for Carbonara
7oz Bavette or spaghetti
2 Yolk
1 Onion
2oz Pecorino
3oz Smoked bacon
Salt
Pepper

How to prepare carbonara

First we need to fry the bacon. To do that, we first cut our smoked bacon in cubes or stripes , and than we cook it in a pan until it is crispy and lightly browned. If you want add some oil, but not too much. We also cut one onion in small pieces and we put it together with bacon until it becomes soft and yellow.
In the meantime we pour 2 egg yolks in a large bowl, add a little bit of salt and mix until it becomes smooth.
Then we put linguine or spaghetti in boiling salted water; it is recommended not to put too much salt, considering the high flavor of the cheese and the bacon that make the carbonara salty. For the time cooking of different types of pasta follow the instructions written on pasta (usually 7 minutes ).
Once we've cooked and drained pasta linguine, add first the bacon and onion and mix,add the yolk cream and do not pass it on fire anymore. At this point we serve it immediately, we adjust with pepper or cheese.

Some tips

The type of the pasta should be long, the eggs have to be prepared aside, better if only the yolk - the pepper must be fresh .Attention not to do "omelette".
You can use both Pecorino cheese or Parmesan.

Juicy carbonara
Nutrition Facts
% Daily Value *
Saturated fat 17 g 85%
Unsaturated fat 18 g
Carbohydrates 1 g
Sugar 1 g
Fiber 0 g
Protein 14 g 28%
Cholesterol 289 mg 96%
Sodium 534 mg 22%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Tags

Italian Cooking, Italian Cuisine, Italian Food, Pasta, Pasta Dishes, Pasta Recipes

Meet the author

author avatar Suzana Mustra
Suzana Mustra, born in Croatia,living in Italy Sardinia.
https://www.amazon.it/dp/B01FRF7C08
Author of Kindle Edition "The Shadows of Joy "

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