Pasta carbonara is a traditional Italian pasta from the city of Rome in Italy. In fact, this pasta is made with eggs yolk, hard cheese such as Parmigiano-Reggiano or Pecorino Romano, besides cured pork mainly guanciale preferably pancetta and black pepper.
Perhaps, Pasta carbonara may sounds easy to make because it doesn’t require too many ingredients. However, it has a tricky process and one of them is not to cook the eggs. In other words, with the eggs is makes the sauce and if you cook it then your sauce becomes in scramble eggs. Therefore, I wrote this post for you, regardless if you want to make a carbonara or whether to eat it in restaurant. In short, here you will find these two options.
Although, nowadays there are used different kind of cheese to make pasta carbonara outside of Italy mainly. Therefore, causes the change of the real flavors of this amazing dish.
In fact, cheese plays an important role to make the pasta carbonara. Due to, the quality of the cheese stand out the flavors of the pasta. Certainly to eat an authentic carbonara must be in Rome or where are used traditional ingredients from Italy.
As much as Parmigiano and Pecorino are expensive cheeses, if you are looking for high quality. However, always is possible to find cheaper options but might changes the real flavors at least how well you cook.
Another important ingredient is the meat such as guanciale or pancetta. Indeed, it might put your carbonara in the next level.
Also both meat have different range of quality. In other words, a much better meat certainly a higher cost and the opposite, besides guanciale is more difficult to find than pancetta.
Usually, pancetta can be found even in supermarkets instead guanciale, often in specialized places in cured meat.
Certainly, egg is the easier and cheaper ingredient to get but without it, the pasta carbonara can not be make. By the way, do not think to put cream, if you do not want to ruin an incredible pasta.
Pasta Carbonara can be made at home
In fact, even you can make a carbonara following this steps.
- 3 egg yolks
- 50 grams of parmesan cheese
- 150 grams of Spaghetti
- A handful of pancetta
- A pinch of black pepper or as you like
- Olive oil
- First of all get 3 eggs yolk and mixed with grated parmesan cheese in a bowl, then add black peppers and mix again
- Cut in dice the pancetta without skin surely
- Start to get ready with the pasta, spaghetti is a good choice, cook around 7 minutes if you like al dente, keep some of the hot water
- Now it is time to cook, fry the pancetta in a pan with olive oil, until is nice and crispy
- Then add the spaghetti already cook into the pan and start to mix with the crispy pancetta
- Pour the bowl with the mixed into the pan and start to flipped, add some hot water which was used to cook the pasta
- Be aware to not cook the egg, put aside from time to time, it must be creamy
Especially, in pasta carbonara, I do not like to put garlic. Although you are free to add whatever you like.
Pasta Carbonara at Le Grotte Restaurant
It is an elegant Italian restaurant located in the historical center of Rome. Besides count with traditional Italian dishes with great flavors. In fact, here is the place where I ate the pasta Carbonara. As as result, the best pasta that I have ever eaten along with the spaghetti with clams in Naples.
Read more about the Spaghetti with Clams Neapolitan Cuisine
With egg yolk, guanciale and sheep cheese. In other words, creamy pasta, rich in flavors and with an amazing gold color, certainly optimal quality. Indeed, this is the best way to realize that you are eating a good carbonara. Because the ingredients and this color do not fail, well of course you have to try it also, but you are on the right track.
Location Rome, Italy
Restaurant Le Grotte
Qualification: Grateful/ Excellent
Price: Average per person $$ 15 EUR
Contact: +39 06 678 4117
Website: No working
Address: Via della Vite, 37, 00187 Roma RM, Italy