Pasta carbonara
Presentation
Pasta alla carbonara is a dish that needs no introduction. It is one of the most famous Italian recipes in the world and also one of the best.
In this case we offer you the classic recipe with pecorino romano and pork cheek, but for less strict people, the version with pancetta and parmesan is also very good. But now take pecorino pasta, eggs and bacon and enjoy your carbonara!
Ingredients:
- 300g of pasta
- 2 slices of pork cheek
- 3 egg yolks
- 20g of parmesan
- 40g of pecorino romano
- 15g of salt
- pepper to taste
Preparation:
In a medium bowl 1 put the egg yolks, the grated Parmesan and 3/4 of the grated pecorino romano. 2 Grate the remaining pecorino in a separate bowl. 3 Mix the egg yolks, Parmesan and pecorino in the bowl adding a little water to make the mixture fluid and not mushy, then add the pepper and stir until the mixture is fluid and well blended.
4 At this point, take the slices of bacon half a centimeter thick and cut them into strips half a centimeter wide and about two centimeters long.
While the water for the pasta is heating up 5 , start browning the bacon in a pan over medium heat without adding other fats. 6 When the water boils, add the salt and after 1 minute the pasta.
When the bacon is well browned until it becomes crispy but not burnt, turn off the heat, 7 eliminate the excess fat and 8 remove a part of the bacon from the pan to then add on top of the pasta at the moment of serving. One minute before draining the pasta, turn the heat of the pan to low, then 9 throw the drained pasta into the pan, taking care to keep a little of the cooking water. Turn off the heat of the pan and quickly toss the pasta with the bacon.
10 Add the mixture with the egg yolks to the pasta and 11 whisk adding a little of the pasta cooking water if necessary to give the pasta the right creaminess.
As soon as the pasta has reached the right creaminess, proceed immediately to dish 12 , adding the bacon and pecorino previously set aside. Serve on the table and enjoy your carbonara.
Advise
- Be careful not to stir the pasta with the pan too hot, to prevent the egg from curdling, always turn off the pan heat a little first and adjust the heat and humidity by adding cooking water.
- If you want to try a more delicate version, invert the doses between pecorino and parmesan.
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