Roman-Style Authentic Carbonara. Great recipe for Roman-Style Authentic Carbonara. When I have egg yolks left over from making macarons or financiers, I often make this pasta. There may be many recipes for carbonara, but its difficult to make a smooth sauce using only eggs.
This authentic carbonara is quick and fairly easy to cook, and requires only a handful of ingredients.
Spaghetti carbonara is a popular pasta dish of Roman cuisine made of eggs, cheek lard, and grated Pecorino cheese.
The origin is uncertain and is probably born with the Apennines charcoal burners (who are called 'carbonari' in Roman dialect).
You can have Roman-Style Authentic Carbonara using 8 ingredients and 18 steps. Here is how you cook it.
Ingredients of Roman-Style Authentic Carbonara
- You need 100 grams of Pasta of your choice.
- Prepare 3 of eggs' worth (A) Egg yolk (you could also use 1 whole egg and 1 egg yolk).
- Prepare 1 of (A) Parmesan cheese.
- Prepare 1 clove of Garlic (finely chopped).
- Prepare 1/5 of or 1/6 Onion (finely chopped, optional).
- You need 1 of Bacon (or pancetta is even better) (cut into 1 cm thick pieces).
- Prepare 30 ml of Extra virgin olive oil.
- You need 1 of Black pepper (preferably coarsely ground).
Roman-Style Spaghetti Carbonara recipe: Many versions of carbonara use American style smoked bacon whose smoky accents can sometimes overwhelm the dish. Some Roman versions use salted pork jowl, which is not smoked and much sweeter than bacon (somewhat difficult to find outside of Italy). My version uses pancetta (Italian salt cured bacon), which supplies a comparably rounded and mellow flavor. Add a good pinch of salt to the pot of boiling water and cook the pasta until al dente.
Roman-Style Authentic Carbonara instructions
- Fill a large pot with 3 liters of water and bring it to boil. This is the water to be used for cooking the pasta. Once the water begins to boil, add 2 tablespoons of salt (this amount is equal to 1% of the weight of the water)..
- The amount of salt used in Step 1 will also add flavor. Measure out the salt carefully. When the pasta water comes to a boil, turn the heat down very low to have it ready..
- Prepare and cut the garlic, bacon, and onion as noted in the ingredient list..
- Combine the "A" ingredients and a dash each of salt and pepper in a bowl and mix well. * I use a small amount of salt and pepper since a lot of the salt will come from the bacon..
- To drain the pasta, place a strainer over the top of another bowl, which should be larger than the bowl in Step 4. Prepare this beforehand in order to quickly use it as a double broiler..
- Combine the olive oil, garlic, and bacon in an unheated frying pan and heat over low heat. * Thoroughly transfer the fragrance of each of the ingredients to the oil..
- When the garlic from Step 6 becomes a light beige color, add the onion, salt, and pepper and heat over medium heat..
- When the onion from Step 7 becomes translucent, remove from heat. Add the pasta to the boiling water from Step 2 and boil over low heat..
- When the pasta is cooked to al dente, drain the pasta in the strainer from Step 5 and preserve the water in the bowl underneath..
- Add the cooked pasta to the frying pan in Step 8 and mix well over a low-medium heat..
- Add one ladle's worth of pasta water (or, if you're using a whole egg, add 0.6 ladle's worth) and the contents of the frying pan to the bowl in Step 4..
- Place the bowl in Step 11 over the top of the bowl containing the remaining pasta water to create a double broiler. Heat the pasta and sauce using this method and mix well..
- (Tip) This carbonara only uses egg for the sauce, so the sauce should become hard around the edges of the bowl. Continuously mix quickly, focusing on the edges of the bowl..
- Once the egg sauce has reached a preferred thickness, transfer the sauce and pasta onto a plate, add plenty of black pepper, and you're done!.
- I sliced Parmesan cheese and used it as a topping. Crisp bacon would also be really delicious..
- Even though only egg is used for the sauce, by using a double broiler and adding a lot of the pasta water will produce a creamy sauce without lumps. If you have any leftover egg yolks, be sure to give this recipe a try!.
- Here's a delicious way of making Authentic Carbonara.. Try this too! https://cookpad.com/us/recipes/153137-absolutely-foolproof-authentic-carbonara.
- Also try this version - "Tomato Carbonara With Plenty Of Bacon". It's quite addictive. https://cookpad.com/us/recipes/154144-tomato-carbonara-with-plenty-of-bacon.
Add the pasta straight to the pan and toss well. Add a ladle of the pasta water to the pan before adding the egg yolks one at a time, stirring through after each one. The authentic recipe does not use heavy cream, so leaving spaghetti lighter and less caloric, but willingly is a variation to try. Another variation is to use half dose of Pecorino Romano cheese and half dose of grated Parmigiano Reggiano. Anyway the authentic carbonara just calls for Pecorino Romano which is best for Bring a large pot of salted water to a boil over high heat.