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Thursday, January 10, 2013

Authentic carbonara (Italian)


We have a confession to make. The pasta alla carbonara that we already presented here (among the first things we ever cooked, so we were rookies :D) wasn't precisely the real deal, since we also used some cream.... and since then we became wiser and more knowledgeable and now we wouldn't dream about making carbonara with cream. That doesn't mean our old recipe isn't delicious, but it's not authentically Italian.
So, ladies and gents... here's the true version of Carbonara, using nothing but pancetta, egg and Parmesan. Enjoy :) And all apologies for misleading you in the past.

Last year: Tuna and clementine creamy spread.
Two years ago: Lapte de pas─âre (Romanian "Bird's milk", my mom's recipe).



Ingredients (serves 2):
  • 170 g spaghetti
  • 1 large egg
  • 50 g grated Parmesan
  • 2 tablespoons extra virgin olive oil
  • 75 g chopped pancetta
  • freshly ground black pepper to taste

In a small bowl, put the egg, oil, Parmesan and pepper.

Mix the sauce well.
Boil the pasta according to package instructions. If you put them like this they will eventually give in and submerge in the water while retaining their whole length:

In a medium pan, fry the pancetta until crisp.

When the pasta is done, drain it and add it to the pancetta pan. Remove the pan from the heat and quickly mix in the egg sauce, so it coats everything and cooks a little, but not too much.

Transfer to serving plates and dig in! :)

3 comments:

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    ReplyDelete
  2. I didn't know that about the cream - yours looks luscious!
    Mary x

    ReplyDelete
    Replies
    1. We didn't know about it a while ago either.
      But it really is much better in the original version - if we want a dairy-based creaminess in the pasta we just go for a Fettucine Alfredo (http://adventuresinflavorland.blogspot.de/2011/11/fettuccine-alfredo-italian.html)

      Thanks for stopping by! :)

      Delete

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