Italian cuisine | Pasta | classic
An Italian classic!
I am finally allowed to write down one of my absolute favorite dishes here for you!
A classic of Italian cuisine that probably originated in Rome.
There are various theories about the exact origin and the "inventor" of this incredibly delicious specialty.
When it comes to the main ingredients of “Pasta alla Carbonara”, there is less discussion about their composition or origin.
There is united agreement in Italy here.
Of course there are regional differences in the choice of cheese or in the choice between pancetta or guanciale. But more about that later!
The right choice of products!
Anyone who likes to eat pasta, like me, will know this “spaghetti alla carbonara”, which consists only of cheap ham in a heavy, creamy sauce.
Of course, this creation also has your right to exist, only the name should be changed,
because these have nothing to do with the classic "spaghetti alla carbonara"!
In defense you have to say that it is very difficult or almost impossible to get a good and authentic portion of "Pasta alla Carbonara".
I have also eaten my way through dozens of Italian restaurants for many years and got either pasta in a heavy cream sauce or scrambled eggs with pasta.
Choosing the right products is elementary for this dish, as it reflects the soul and understanding of this great dish.
The 5 main ingredients are:
– Guanciale (air-dried pork cheek ham)
- Pecorino romano (hard cheese made from sheep's milk)
- eggs / yolks
- pasta water
Only typical regional ingredients are used. However, this has no effect on the type of preparation.
We only use homemade noodles for our pasta dishes!
Of course we have already published a recipe for you!
If you haven't already found it while browsing, you will find it again here —–> Pasta recipe
Finely grate the pecorino / parmesan and whisk with the 2 egg yolks and the egg.
Cut the pancetta / guanciale into fine strips and fry in a pan without oil,about 2-3 minutes. Then turn off the stove.
Put a large pot of water on to boil and add just 1 tbsp. of salt.
Add your fresh pasta - When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the pan with the pancetta. Don’t worry if water drops in the pan as well,you want this to happen! Don’t throw the pasta water away yet.
Die Ei-Käsemischung auf die Nudeln geben und nun alles zusammen ordentlich durchrühren.
Das Ei sollte mit der Resthitze vom Speck und den Nudeln anfangen zu binden
und aus dem Fett des Specks und dem Kochwasser eine cremige Sauce zaubern.
Add some extra pasta cooking water to keep it saucy, around 1/2 cup.
Season generously with pepper and drizzle with olive oil.
Ingredients
Directions
Finely grate the pecorino / parmesan and whisk with the 2 egg yolks and the egg.
Cut the pancetta / guanciale into fine strips and fry in a pan without oil,about 2-3 minutes. Then turn off the stove.
Put a large pot of water on to boil and add just 1 tbsp. of salt.
Add your fresh pasta - When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the pan with the pancetta. Don’t worry if water drops in the pan as well,you want this to happen! Don’t throw the pasta water away yet.
Die Ei-Käsemischung auf die Nudeln geben und nun alles zusammen ordentlich durchrühren.
Das Ei sollte mit der Resthitze vom Speck und den Nudeln anfangen zu binden
und aus dem Fett des Specks und dem Kochwasser eine cremige Sauce zaubern.
Add some extra pasta cooking water to keep it saucy, around 1/2 cup.
Season generously with pepper and drizzle with olive oil.
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