CARLITOS CARBONARASpaghetti Carbonara is probably one of the most popular Italian recipes and there are many legends about its name origins. The Italian word “carbone”, which means charcoal, is part of the story. Some believe that the dish was first made as a hearty meal for Italian charcoal workers. Others suggest that it is so named because the cubes of pancetta and pepper in the pasta look like bits of charcoal. Others suggested that it was created by, or as a tribute to the Carbonari, a secret society prominent in the unification of Italy.
Traditionally Carbonara is cooked with 5 basic ingredients: pasta, pancetta, eggs, cheese and olive oil. Of course you will find hundreds of different combinations around the world as this is a dish cooked everywhere.
Traditionally Carbonara is cooked with 5 basic ingredients: pasta, pancetta, eggs, cheese and olive oil. Of course you will find hundreds of different combinations around the world as this is a dish cooked everywhere.
About pasta, you can chose spaghetti, fettuccine, linguine, bucatini, penne or other kind of your preference. About pancetta, you can replace it with guanciale or a good quality bacon. About cheese, if you can’t find Pecorino, use only Parmesan.
My Carbonara have rosemary and parsley as aromatic herbs and I usually fry/boil the pancetta on low heat instead of fry it until dark brown and crispy. This is my way of cooking it.
My Carbonara have rosemary and parsley as aromatic herbs and I usually fry/boil the pancetta on low heat instead of fry it until dark brown and crispy. This is my way of cooking it.
YOU WILL NEED (serves 4):
500 gr / 1 lb and 1 ½ oz of pasta;
400 gr / 14 ¼ oz of pancetta, in small cubes;
200 ml / 7 ¼ fl oz of extra virgin olive oil;
2 rosemary branches;
100 gr / 3 ½ oz of freshly grated Parmesan cheese;
100 gr / 3 ½ oz of freshly grated Pecorino cheese;
5 eggs;
Freshly ground black pepper;
Salt;
Fresh parsley, chopped;
METHOD:
Put a large pan of salted water on to boil;
In a small pan heat olive oil, rosemary branches and pancetta cubes (pancetta cubes should be almost covered with olive oil) and let it fry over low heat (fry/boil process) during 10 minutes. Cut the heat, discard rosemary branches and reserve;
Mix together with a fork the whole eggs, half of Parmesan and half of Pecorino cheese, salt, black pepper and reserve;
When the water is boiling add the pasta to the pan and cook it al dente (should be around 8 to 10 minutes, depending on its thickness;
Drain the pasta very well and return it to the boiling pan;
Get everyone around the table, ready to eat straight away while you’re doing the next and final steps;
Over low heat, mix pasta with olive oil and pancetta;
When it is hot cut the fire and involve eggs and cheese mix with the pasta and sprinkle it with the rest of Parmesan and Pecorino cheese;
Serve it and sprinkle with fresh parsley, chopped.
In a small pan heat olive oil, rosemary branches and pancetta cubes (pancetta cubes should be almost covered with olive oil) and let it fry over low heat (fry/boil process) during 10 minutes. Cut the heat, discard rosemary branches and reserve;
Mix together with a fork the whole eggs, half of Parmesan and half of Pecorino cheese, salt, black pepper and reserve;
When the water is boiling add the pasta to the pan and cook it al dente (should be around 8 to 10 minutes, depending on its thickness;
Drain the pasta very well and return it to the boiling pan;
Get everyone around the table, ready to eat straight away while you’re doing the next and final steps;
Over low heat, mix pasta with olive oil and pancetta;
When it is hot cut the fire and involve eggs and cheese mix with the pasta and sprinkle it with the rest of Parmesan and Pecorino cheese;
Serve it and sprinkle with fresh parsley, chopped.
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