Today we prepare a traditional Italian dish that has conquered the world for quite some time. This is a very simple dish. All you need are a few very high-quality ingredients and a little savoir faire.
What is so great about carbonara is that the more you make it, the better it gets! Are you going to use more cheese or less meat? 3 or 4 eggs? Make this dish your own and waste no more time, we'll meet up behind the stove.
Shopping List
40gr / 1,4oz freshly grated parmigiano reggiano cheese
40gr / 1,4oz freshly grated pecorino cheese
25gr / 0,9oz butter
2x eggs
1x garlic clove
100gr / 3,5oz pancetta (or guanciale if you can find it or bacon if there is no other choice and you crave for carbo)
400gr / 14oz spaghetti (or any other pasta you have left in the cupboard)
Salt & pepper
Savoir faire
1. beat the eggs in a bowl. You can already add some of the cheese.
2. peel and cut the garlic clove in two.
3. put a large pot with 5L water on the stove so the water starts to boil in preparation for the pasta to cook.
4. cook the pancetta with the butter and garlic.
5. remove the garlic pieces when they start to brown and put your pancetta aside.
6. add a little salt when your water starts to boil.
7. add the pasta to the boiling water and mix well.
8. save a cup of cooking water for later.
9. drain the pasta as soon as it is cooked.
10. put your pancetta back on the heat.
11. mix the pasta with the pancetta.
12. remove the pan from the heat before adding the eggs. we want to prevent our dish from turning into an omelette!
13. mix with half of the cheese and a good amount of black pepper.
14. add some cooking water and finally the rest of the cheese.
15. serve right away with eventually some freshly cut parsley.
bon appétit
Good to know:
Parmigiano Reggiano (or Parmesan in English) is an Italian hard, granular cheese produced from unpasteurized cow’s milk. Parmesan is aged at least 12 months and exclusively produced in the Italian provinces of Parma and Reggio Emilia.
In the EU both words Parmigiano Reggiano and Parmesan are protected by PDO status (Protected Designation of Origin): only cheese produced in certain areas by specific methods can call itself that.
Outside the EU, the name Parmesan is legally used for similar cheeses, with only the full Italian name unambiguously referring to PDO Parmigiano Reggiano.
So don’t forget! If you live outside of EU be careful when you’re shopping for this cheese. Only the name "Parmigiano Reggiano" refers to the real stuff!
Pecorino is an Italian hard cheese produced from sheep’s milk. The name derives from pecora (sheep in Italian).
Of the six main varieties of pecorino (all of which have Protected Designation of Origin status under EU law), pecorino romano is probably the best known, especially in the United States. Most pecorino romano is produced on the island of Sardinia.
An illegal version of the cheese is produced by intentionally introducing larvae of the cheese fly into pecorino sardo. This delicacy is called casu martzu which means (rotten cheese), yuck!
Music
Tono: Stylish background music with a calm atmosphere
Artiss: Coffe shop music
