Authentic-ish Spaghetti Carbonara
Spaghetti Carbonara is a classic Italian dish that has become a favourite around the world. This simple yet flavourful pasta dish is traditionally made with spaghetti, guanciale, eggs, and Pecorino Romano, and is beloved for it’s creamy texture and rich taste. But never, under any circumstances, use cream. NO CREAM. It’s something all Italians agree on.
Guanciale is the meat traditionally used- a fatty cut from the pork jowl/cheek. It can be hard to find. I live in a huge city of 1.6 million people and I struggle to find guanciale. Hence the authentic-ish. If you can’t use guanciale, use pancetta, if you can’t use pancetta, streaky bacon will suffice, it’ll still be delicious. Don’t use short cut or Canadian bacon as it is way too lean for this recipe, you need the fat for the emulsification of the sauce.
Pecorino Romano is the cheese traditionally used, but again, it might be hard for some of you to find. You can substitute with Parmigiano Reggiano or parmesan.
But where did this delicious dish come from? The origins of Spaghetti Carbonara are somewhat unclear, but the most commonly accepted theory is that it was created by Italian charcoal workers in the Apennine Mountains. These workers would often cook their meals over an open fire, and would use the heat to cook pasta and mix it with eggs and cheese, creating a dish that was similar to Spaghetti Carbonara.
Despite its uncertain origins, Spaghetti Carbonara has become a beloved Italian classic that is enjoyed around the world. It is often served as a main course, but can also be served as a side dish or appetizer. Its creamy texture and rich flavour make it a perfect comfort food for chilly winter nights, and its popularity shows no signs of slowing down anytime soon.
While the dish may seem simple, it can be a little tricky to get the perfect texture and consistency, so be sure to follow the instructions carefully. Make sure to serve it hot, with plenty of Pecorino cheese and a sprinkle of black pepper for an extra kick.
Authentic-ish Spaghetti Carbonara
Equipment
- 1 large frypan or sauté pan
- 1 large pot for boiling pasta
Ingredients
- 400 grams streaky bacon chopped into bite size pieces (note 1)
- 4 eggs large free range
- 4 egg yolks (note 2)
- 160 grams pecorino romano freshly fine grated (note 3)
- 1 tsp black pepper fresh ground
- 500 grams spaghetti (note 4)
- ⅔ cup starchy pasta water (note 5)
- 1 tsp salt
Instructions
- To a large pot filled with water, add the salt. Bring to the boil. When boiling add the spaghetti, and cook until al dente.
- While the pasta is boiling, add your bacon to a COLD large frypan or sauté pan, and put on medium heat. This will help render out all the fat we need to emulsify the sauce. Add pepper to the pan, when the bacon is halfway done.
- In a separate bowl, add eggs, egg yolks and the finely grated pecorino romano together and mix until well combined.
- Once the bacon has reached your liking of doneness, remove the pan from the heat. Once cooked to al dente, add the drained pasta (reserving some of the cooking water) to the bacon pan, and mix thoroughly so the pasta is well coated by the bacon fat. Now test the pan, and see how hot it is, you want the pan warm, but not hot, if you hear any sizzling or steam sputtering you need to wait awhile.
- Add the reserved pasta cooking water, and the egg and cheese mix to the bacon pan and immediately vigorously mix (you don't want scrambled eggs). Mix vigorously for about 1-2 mins and you should see the sauce become creamy.
- Serve in warm bowls, with a dusting more of black pepper and a good shave of the pecorino.