Hi Land! Today I'm going to talk about one of the most iconic Italian dishes: Carbonara ❤️
Here you can see one of the last that I prepared, so yummy!
Let's start by saying that it's really controversial and almost anyone has their own recipe, what I'm showing you is just my best version, I got lots of compliments when I prepare it for guests and friends and I'm sure you'll going to be proud of it too 🍝❤️
Let's start!
First of all, the ingredients are meant for a portion of 80 grams of dry pasta per person, I'm going to give you the dose considering at least 4 people.
2 whole eggs (sacrificed on the good food altar, use those 2 whole eggs regardless of the portions you are making, always 4 at least)
1 egg yolk per portion
50 grams of grated cheese (Parmesan, Pecorino, Grana Padano or a mix of those 3. NOTHING ELSE) per portion
20/30 grams of guanciale or pancetta per portion, use a bit more if you are gluttonous. If you can't find those Italian ingredients, you can use bacon, but it's really better of you can use something that doesn't have any smoked aroma.
Black pepper to taste.
Procedure:
Put enough water in a pot which is big enough for the amount of pasta you are going to cook, let it on heat to boil.
When it boils, add some salt and the pasta (remember, a good pasta has at least 14% protein, which is gluten, check the nutrition chart), check the cooking time on the package and cook the pasta for 1 or 2 minutes less than it.
Put a pan on heat and cook the guanciale/pancetta in it. If you've got guanciale, use just it, its fat will melt and you'll get a super tasty crunchy guanciale. Of you have something else, use a bit of oil in the pan. Do not add salt, as those ingredients are salty.
While the water heats up, put the eggs and the yolks in a bowl and beat them until they create some foam.
Start gradually adding the cheese to the eggs, when all the cheese is in the eggs you'll notice that it's not a cream anymore, it looks thick and not really yummy. It's perfectly fine. Don't add any salt, the cheese will give all the salt you need.
Put the bowl on the boiling pot (like a bain-marie) so that the steam heats up the cream, keeping mixing it. Stay on the steam for 1 or 2 minutes, than take the bowl off, mix it until it cools down, than put it back on the steam for 1 or 2 minutes, then off... Repeat for 4/5 times. This way you'll cook the eggs without having them hard and dry.
By this time, pasta should be ready as all the rest of the ingredients, so take the pasta out of the pot, put the guanciale/pancetta/bacon in a bowl and use a warm (not hot!) pan to mix the ingredients, it's better if you mix one portion at a time. You can use a bit of the pasta water to make the cream more smooth.
When putting the portion in the dish, add a generous amount of freshly ground black pepper, eat while it's still worm/hot.
Enjoy!
@rambo @missy @lemon do you like cooking?
