Spaghetti alla carbonara is one of the most famous and widespread recipes of Italian, or rather Roman cuisine. This is a simple dish, the classic version of which uses only pasta, eggs, guanchiale or pancetta and pecorino romano cheese. Like most traditional dishes, carbonara pasta has several popular variations that include ingredients not included in the original recipe. For example, such as cream, parmesan or bacon.
It is necessary
-
- Spaghetti alla carbonara:
- 400 g spaghetti;
- 120 g guanchiale;
- 4 eggs;
- 4 handfuls of grated pecorino romano cheese
- 1 teaspoon olive oil
- salt and ground black pepper to taste.
- Spaghetti alla carbonara with white wine and cream:
- 1 kg of spaghetti;
- 150 g pancetta;
- 2 teaspoons olive oil
- 1/4 cup dry white wine or vermouth
- 4 eggs;
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup heavy cream
- freshly ground black pepper;
- freshly ground nutmeg.
Instructions
Step 1
Spaghetti alla carbonara.
Take durum wheat spaghetti and cook in plenty of water, according to the instructions on the package. This type of pasta can be replaced with another, similar one - bucatini. They differ in the thickness of the "tubes", spaghetti - much thinner. Prepare guanchiale - dry-cured pork cheeks pre-grated with salt, sugar, garlic, and other spices like paprika, thyme, and dill. Cut the cheek piece into small cubes, with a side of 1-1.5 centimeters.
Step 2
Fry the guanchiale over medium heat in olive oil until light golden brown. Beat eggs lightly with cheese. Drain the pasta, add the fried bacon to it and add the egg and cheese mixture, stirring the hot spaghetti constantly and vigorously. In ideal carbonara, the sauce does not curl, but envelops each pasta in a delicate creamy cocoon. Serve immediately with a generous sprinkle of freshly ground black pepper.
Step 3
The taste of pressed sheep's cheese may seem spicy to some, so it is permissible to replace half or all of it with Parmigiano Reggiano, also known as Italian Parmesan.
Step 4
Spaghetti alla carbonara with white wine and cream.
Put the spaghetti to boil. Cut the skin off the pancetta and cut the brisket into cubes. Fry the pancetta in a large wide saucepan over medium heat in hot olive oil until lightly golden brown. Pour in white wine and wait until it boils. Remove the pan from heat.
Step 5
Whisk eggs, parmesan cheese, cream and pepper in a bowl. When the pasta is cooked al dente, take about 1/2 cup of water from it and drain the rest of the liquid. Place the pot of pancetta cubes back on the fire and add the hot pasta, stir vigorously and remove from heat. Add beaten eggs and mix quickly. Add spaghetti liquid as needed. Serve hot, sprinkling generously with freshly ground black pepper and grated nutmeg.
