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:
150 gms guanciale (or Italian pancetta)
4 tbsp extra virgin olive oil
4 egg yolks
4 pinches salt
400 gms spaghetti
Salt and water to cook the pasta
Thinly grated Pecorino Romano to serve (optional)
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).
One of my favourite and this is the exact and perfect way to do it.Nice shot Manu
Your recipes looks very yummy and the pictures are really crystal clear.
This is why I like Italian food – it is simple but delicious. Carbonara here are usually too creamy, with miserable sprinklings of stingily chopped bacon. Your version is perfect and just the way I like it.
Wow, is this the traditional way to serve carbonara or your fav way .. looks gorgeous. It is so different to the way its served here. Just like Eugene, I’ve only ever had it with a slightly creamier dressing .. although actually thinking about it I never add cream when I make it at home but I do add the whole eggs beaten . . Manu, please teach me further, why only the yolks what is the reason for this? Thank you for sharing. Hope you’re having a delicious day 🙂
Hi there! It’s my way to serve carbonara. It is usually served mixing the hot pasta together with a mixture of eggs and pecorino, outside the fire, to make it creamy. I am not a big fan of raw egg whites, so I slightly adapted the original recipe to this one… (which is just as creamy after you mix the egg with your pasta). 😉 In fact, even in the traditional carbonara, you don’t use many egg whites… some people (like me) don’t use any, others mix 2 yolks and 1 full egg etc.
That looks divine Manu! And nice tip about salting the egg yolks too! Hubby is crazy for carbonara so I’m sure he won’t mind if I practice this on him! 😛
It’s only Tiramisu where I tried raw eggs. This dish looks soo yummy and i am so tempted to try this.. thinking and thinking!!
You should try it!!! The heat of the pasta is usually enough to cook the egg to avoid risks. I added the warning as a double precaution. That said, I have been eating it all my life and never got sick… 😉
simple, set our easy to understand I am so cooking this
How wonderful! Great recipe for the Italian Fest! Thanks so much for linking up last week. I have a Mardi Gras party going on now, come on over and bring your least healthy recipes 🙂
Thank you so much Martha! I will surely link my “Carnevale” recipe to your Mardi Gras party!!! 🙂
WOW. This sounds fabulous! I’ve never had it but I bet it’s nice and creamy with the yolk! Delish.
I think this recipe is amazing but its forbidden for me as Im pregnant….all your recipes are soooo delicious!! Congrats!!
Ohh thank you so much for your sweet comment and congratulations! I know… when you are pregnant there are so many things you cannot eat… sigh… I have been there, twice! But the great part is that after your little one is born, you can indulge a bit more! 🙂
Hi Manu, I’ve just read your recipe for Carbonara and well, if u want, I’ve some hint for you (I’m italian). It’s true that most of ppl say that you have to “mix” the egg outside the fire to make the “cream”, but for my experience (and from some more expert cooks), what it’s better to do is to keep the fire on, raise your pan with the pasta, oil and guanciale mixing into it and the add the egg, keeping the pan above the fire 2-3 cm, so the egg can become a little more dense (I find otherwise it slimy and disgusting, and like me near 99% of italians). Otherwise u can take off the fire but leave the pan over the cooker and add fast the egg, then mix it as fast as possible. U can turn it in a little more dense cream if you keep up with time. Best regards 🙂
Simone
Ciao Simone… grazie per il commento! 🙂 Anch’io sono italiana… ho provato tutti i metodi per la carbonara e l’uovo mi si solidifica sempre un po’ a contatto con la padella… per quello lo metto nel piatto. When the pasta is still very hot, the egg (I use only the yolk) still cooks but remailns creamy (not slimy… also the fact that I do not use egg white helps). 🙂