Spaghetti alla Carbonara – Most authentic Italian recipe! How to make the real Carbonara (VIDEO)
Spaghetti Carbonara: So many different tales of how Spaghetti alla Carbonara originated; As a dish for Italian coal workers, to the shepherds in the Apennine hills of central Italy, this dish has a mass of those claiming theirs is ‘authentic’.
The Carbonara dilemma: Add cream, or not add cream? That is the question. NO!
SPAGHETTI ALLA CARBONARA RECIPE
Ingredients for 4-6 serves
1 packet of spaghetti (500 grams) Fresh pasta is even better
Guanciale or Pancetta (2 x 1cm thick slabs or 200 grams)
1 clove of garlic (optional)
3 x fresh eggs
½ cup freshly grated Parmigiano-Reggiano
½ cup freshly grated Pecorino
Freshly cracked black pepper
Sea salt
Process
Big pot of generously salted boiling water. Spaghetti in.
Grab a large pan.
Roughly cube the Guanciale. Pancetta is a great substitute.
Peel garlic and cut in half (this step is optional).
Sauté Guanciale and garlic (if added) for about 3 minutes until fat is rendered and meat is crispy. If added, remove and discard the garlic. Turn off the heat.
In a bowl, whisk eggs. Add both cheeses.
When pasta is done, strain after keeping some of the cooking water.
Return the pan to a low heat. Add the pasta, and toss through the Guanciale.
Turn off heat and allow pan to cool for about a minute. This will help prevent you scrambling the eggs.
Add egg and cheese mixture to pasta and stir quickly.
Serve and finish with heaps of black pepper.
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Such great videos! Why did you stop?
Could I use prosciutto?
YE YE YE YEEEE… YA YA YA YA
More vídeos!!
Really love your videos! Wish you would have made more!
Prefer cream. N i dont eat pork…
your video editing skills are Next Level!! amazing!
BAWS Skills
more videos!!!
If i ate pork, i would eat this.
Excellent authentic recipe. Olive Garden and most American-Italian restaurants should be ashamed for serving what is actually creamy Alfredo sauce and calling it Cardona just because they threw some bacon into the dish. . No cream! The creaminess comes from the raw egg coating the hot pasta and just barely cooking.
I agree, parmesan. Romano is way too salty!
no, dried
thin#5 Spaghetti. Never fresh – you will end up with mush!when i was learning how to make pasta carbonara i remember i wanted to learn how to the traditional one this looks yummy thanks
Bulleshit!
No Parmesan, PECORINO ROMANO!!!!!
Easy and Simple, more video PLEASE
Hi PLEASE make more videos!! love your videos
Hi PLEASE make more videos!! love your videos
pls post videos….
y did u stop posting videos…??