Tuesday, May 15, 2012

Pasta Carbonara

This rustic dish from the roman tradition has got to be one of the heaviest dishes the italian cuisine has to offer after Cassata Napoletana. But it's so good. Just looking at the picture is making me hungry...

Ingredients for 2 people:
-160 gr of your favorite pasta (may I suggest spaghetti, linguine or fresh tagliatelle?)
-1 egg (room temperature, not fridge cold)
-40 gr of pancetta, guanciale or if you really can't find neither even bacon works.
-Grated Pecorino Romano and Parmigiano Reggiano. A lot of both.

Preparation (about 10 minutes):
In a large pot bring abundant water to a boil, add one large spoon of salt. Add the pasta when it starts boiling again. If you're cooking tagliatelle (pasta fresca) add a little olive oil so the pasta doesn't stick on itself.

Meanwhile, in a flat non sticky pan, brown the pancetta/guanciale/bacon previously cut in cubes.

If you refrigerate your eggs, to bring it to room temperature put it in a cup with some warm water.
Once warm put it in a bowl, beat it with the grated cheese.

When the pasta is cooked drain the water out, throw in the bowl with the egg and cheese and stir. The heat of the pasta will thicken the egg. Add the pancetta with all its fat. Don't add salt, all the ingredients are plenty salty. Top with extra cheese and pepper.
Mmmm.... che buono!

One tip: serve immediately. There is nothing I hate more then overcooked pasta.

Real Italian Kitchen    P.S: here's the video recipe with the step by step :-)

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