If there is a dish that represents the essence of Roman cuisine, the one that releases the history and tradition of the alleys of the Capital, it is undoubtedly carbonara . Every time we prepare it, it is like immersing yourself in a real sensory experience, made of simple but unmistakable flavors. This is how we cook real and tasty carbonara , as it is done in Rome, without compromise.
Ingredients: Choice is Fundamental
The key to a perfect carbonara is in the ingredients. Nothing too elaborate, but the right combination can make the difference. Here's what you need:
- Guanciale : There is no carbonara without guanciale. The delicate flavor and the right percentage of fat make this salami the undisputed protagonist. Do not use pancetta: the guanciale is what gives that crunchiness and that rich flavor.
- Pecorino Romano : Freshly grated, this is the cheese that will give creaminess and flavor to your carbonara. It is essential not to overdo the quantity, but do not forget to use it generously.
- Eggs : Only yolks. The yolks are what create that velvety, enveloping cream that makes carbonara unique.
- Pasta : Tradition dictates that pasta should be spaghetti or rigatoni . The choice depends on taste, but both are perfect for mopping up the creamy sauce.
The Preparation: Step by Step
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Cook the pasta : Put the salted water to boil and cook the pasta al dente. Never drain the pasta too much; its starch is a fundamental ally for the creaminess of the dish.
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Prepare the guanciale : While the pasta is cooking, cut the guanciale into strips or cubes and brown it in a non-stick pan over low heat. There is no need to add oil: the guanciale will release its fat which will be enough to brown it perfectly, obtaining a golden crunch.
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Prepare the egg cream : In a bowl, beat the egg yolks with a generous amount of grated pecorino until you get a thick cream. A pinch of freshly ground black pepper is essential to add a touch of spiciness.
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Bring it all together : When the pasta is ready, drain it (reserving a little of the cooking water) and add it to the pan with the guanciale, stirring quickly to blend the flavors. Off the heat, pour the egg and cheese mixture over the pasta, stirring quickly to prevent the egg from curdling. If necessary, add a little of the pasta cooking water to achieve a creamy consistency.
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Finishing touches : Season with salt (just a little, since the pecorino is already salty) and plenty of black pepper. The carbonara should be served immediately, piping hot and with a little more pecorino on top, if you like.
The Secrets of Roman Carbonara
- No cream : Real carbonara has no cream. The creaminess is given only by the emulsion of the egg yolks with the cheese and a little of the pasta cooking water.
- Don't overmix : When you add the egg mixture, don't let it cook. The heat from the pasta and bacon is enough to create the cream.
- Using pepper : Black pepper is a fundamental ingredient and must be ground fresh to release its full aroma.
Carbonara, like every great dish of the Roman tradition, tells a story of simplicity and love for details. When we cook real carbonara, we are not just preparing a dish: we are bringing the magic of Rome to the table, with its authentic and irresistible flavors. Enjoy your meal!
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