How to Make Authentic Pasta Carbonara | The Stay At Home Chef (VIDEO)
How to Make Authentic Pasta Carbonara | The Stay At Home Chef
Authentic Pasta Carbonara is easy to make, full of bacon flavor, and smothered in a cheesy egg sauce that will make you crave more.
What is the origin of pasta carbonara?
Pasta carbonara originates in the Rome region of Italy. No one knows the exact story behind the origination of the dish, but we do know where the location where the dish comes from. The word carbonara in Italian has to do with charcoal so many theories of the origin involve coal miners making the dish. However it came to be, the popularity of the dish increased throughout Italy and spread throughout the world after World War II.
How to reheat pasta carbonara:
It is best to reheat pasta carbonara over the stove, and not in the microwave. Toss pasta in a skillet over medium-high heat for about 5 minutes until heated through. If the pasta appears dry, add olive oil 1 teaspoon at a time until the pasta no longer looks dry.
INGREDIENTS
1 pound spaghetti pasta
1 tablespoon salt
1 pound thick cut bacon or pancetta, diced
4 egg yolks
2 whole eggs
1 1/2 cups grated pecorino romano cheese, divided
1/2 teaspoon freshly ground pepper
2 tablespoons freshly chopped parsley, to garnish
INSTRUCTIONS
1. Bring a large pot of water to a boil and season with salt. Cook pasta according to package directions. Reserve 1 1/2 cups of the pasta water before draining.
2. In a large saucepan, cook bacon (or pancetta) over medium heat until crisp, about 7 to 10 minutes. Drain fat from bacon, reserving just 2 tablespoons of the grease.
3. In a mixing bowl, whisk together egg yolks, eggs, and 1 cup pecorino romano cheese.
4. Toss drained pasta with cooked bacon, and 2 tablespoons of bacon grease. Pour egg mixture in, along with reserved pasta water and toss together with pasta 2 minutes.
5. Serve hot topped with remaining cheese, freshly ground pepper, and parsley to garnish.
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The recipe should call for guanciale (which is pork from the hog's cheek, which is what guanciale means, cheek), and you NEVER put your salt in until right as the water starts to boil.
PORCO DIO SI METTE IL GUANCIALE TESTA DI CAZZO
Oh Cristo il prezzemolo no! 😵
Si ci sei quasi, ma il prezzemolo non c’entra nulla.
Quick and easy, but this is not carbonara, the eggs should be tempered to create a wonderful velvety texture. I've never seen someone mix parmesan with egg added directly to the pasta. Salting your water, and using some of the starch for your sauce is always important, though! She also used way too little water for the amount of pasta she was cooking.
This is about as authentic as Olive Garden.
Fantastic!
Autentica come i capelli di Trump
con il prezzemolo fatti un bel impacco facciale
I made this last weekend. It turned out awesome. Thanks!
no kidding, you have this too?! this is one of my top 3 meals ever and i can almost never find it at any restaurant!
I pull some pasta straight from the water, toss directly in the bowl of my egg and cheese mixture and toss, toss, toss. Keep repeating til all my pasta is thoroughly covered. Lastly toss in my fried pancetta and onions. The heat from the pasta will cook the eggs. Resulting in a creamy, cheesy sauce.
Thx lol I had to watch you tube vids about how to cook something for homework and now I’m using it at age eleven to make dinner for my family
Preserving pasta water was a good trick. Great work 😀
I don't eat pork, what can i use to replace the bacon or pancetta?
ma vaffanculo
I really love how you speak. Easy recipe tho and looks delicious. Thanks! 🙂
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This looks delicious. I love Spaghetti Carbonara 🙂
Tried this for dinner tonight…AMAZING!!! Thanks!!