Carbonara, the original Roman recipe

The perfect recipe for pasta alla carbonara to bring a classic of Italian cuisine to the table.

400 g of spaghetti

300 g of guanciale

200 g of Roman pecorino

1 whole egg

4 yolks

Pepper to taste

Description

Pasta alla carbonara is the best and fastest dish to prepare for Sunday lunch. This is one of the great recipes of Italian gastronomic tradition that you absolutely must know how to prepare because it will solve many situations in the family or among friends.

To get an excellent pasta alla carbonara carefully choose the raw materials in order to get a perfect taste. The quick preparation and simple procedure will allow you to use pasta alla carbonara as a last-minute recipe, also ideal for those evenings tospend in front of the TV when you need quick recipes. On a quiet evening dinner with the whole family, pasta alla carbonara will really satisfy everyone.

Follow the procedure step by step and you will avoid the usual trivial mistakes in the kitchen.

Procedure

Put a pot full of water on the fire and bring to a boil, when it has reached temperature add the coarse salt.

While the water is on the fire, cut the guanciale into not too thin strips (and not too long!) and then brown it in a hot pan. About 3 minutes will be enough: the guanciale will become very crispy and the fat transparent. Then turn off the heat and take care of the eggs.

In a plate or a large bowl put the 4 yolks and the whole egg and beat with a fork. Also insert the grated pecorino, a pinch of salt and fresh ground pepper. Continue beating for a few minutes in order to mix all the ingredients well. The longer you work, the softer the dough will become.

When the guanciale has cooled, you can add it to the eggs.

All that remains is to cook the pasta: put the spaghetti in water and cook them stirring often. When they are ready, before draining them, take a ladle of cooking water and set it aside in a deep dish or bowl.

Drain the spaghetti and pour them into the bowl with the eggs and bacon and mix all the ingredients. The eggs, in contact with the heat of the pasta, will thicken slightly: if necessary you can add a little cooking water to lengthen the sauce. When the sauce is well mixed, you can bring the spaghetti to the table not before grating more pecorino and pepper on top.

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.

Suggestions

For the original Roman carbonara recipe every ingredient is important: from AIA extra fresh free-range eggs to fragrant Roman pecorino to guanciale. On this point there is no compromise: pasta alla carbonara is not made with bacon which will instead be great in other different recipes and sauces: discover them here!

With the original Roman recipe for carbonara you cannot fail, but if you want to set up a whole delicious menu that conquers everyone, the best second course to propose are the delicious meatballs in sauce: here is the recipe!