That’s right… “my” spaghetti carbonara. Carbonara is a very popular dish and it is well known all over the world. The name derives from “charcoal” (carbone in Italian) either as a tribute to the secret society Carboneria (whose members were known as Carbonari – Wiki) that fought for the unity of Italy in the 19th century, or as an earthy dish for the miners. Whatever its origin may be, it is now a classic dish from Rome. In all my travels, this is one of the Italian dishes that l always find… and it is one of the most distorted. Let’s clear the first and greatest misconception of all: this dish does not require cream. Mixing the hot pasta together with the raw eggs, outside the fire, makes carbonara naturally creamy. I am not a big fan of raw egg whites, so I slightly adapted the original recipe to this one… that, in my opinion, has also another advantage: a better presentation.
Sharing this recipe with Italian Fest by Martha.
Ingredients for 4 persons:
RAW EGG WARNING
Use caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food borne illness. To reduce this risk, use only fresh, properly refrigerated, clean eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Thinly slice the guanciale with a slicing machine (unless you have bought it sliced) and put it in a frying pan with extra virgin olive oil. Let it fry on a slow fire until the fat melts. It has to remain soft and moist, not crunchy.
Break the eggs and separate the yolks from the whites. You do not need egg whites for this recipe, so keep them aside. You could use them later to make Schiumini meringues or Lingue di gatto. Add a pinch of salt on each egg yolk.
In the meantime, cook spaghetti following the steps on How to cook pasta “al dente” in the Techniques page of this site. When ready, drain it and mix well with the fried guanciale and oil. Serve with the egg yolk on the top and some ground pepper.
Mix well and, if you like, sprinkle some thinly grated Pecorino Romano cheese on the top (I am not a big fan of Pecorino with this adaptation, but that’s just me… I suggest you try it with and without it and then decide).