I’ve seen many variations of Carbonara over the years, using cream, cream cheese, ham, bacon or other such ingredients for the sauce. So many crimes have been committed against Italian food. And none more-so than against Carbonara. It’s quite a simple, yet rich dish, so I think it’s best to stick to the authentic Italian recipe. This recipe comes straight from the Italian Academy of Cuisine. Yes there is such a thing! Italians are very precious, and rightly so, that their authentic recipes be preserved.
This recipe serves 6.
- 600 grams spaghetti or bucatini
- 120 grams guanciale or pancetta — diced or cut into strips
- 1 clove garlic
- 2 medium eggs (very fresh)
- 100 grams mixed Parmesan and pecorino Romano (or all pecorino) – grated
- olive oil
- salt and pepper
Cook the pancetta or guanciale in a pan along with the whole peeled garlic clove and a little oil, until the guanciale is well coloured. Discard the garlic.
Cook the pasta until al dente, drain and add to the pan with the pancetta or guanciale. Lower the heat to a minimum and add the egg mixture. Mix well. Be careful not to let the eggs set. Remove from the heat and add the rest of the cheese.
I like to serve this in a large serving bowl in the centre of the table to allow people serve themselves for a more relaxed dinner party. This is absolutely delicious and takes little to no preparation and/or cooking time. I whisked this up for 6 people in under an hour after a busy day at work. Stress-free entertaining at it’s best! 😉
PS: I finally got around to setting up the Twitter page today. Follow me @IrishFoodNut please! 🙂 You can ‘Like’ us on Facebook also: Irish Food Nut. Thanks! 🙂