Travelcooking

The first love is never forgotten … I love you CARBONARA !!!

There are really many versions of the carbonara, there are those who use pancetta or guanciale, whole eggs or only yolks, long pasta or short pasta, parmesan or pecorino, but we do not mention those who try to donate creaminess with cream. It is not legal to pronounce the words carbonara and double cream in the same sentence.

Our preferences are for spaghetti, pecorino and peppery guanciale!!! Here is our version for you, but remember… Carbonara is not a simple recipe but a true Religion!

 

INGREDIENTS FOR 4 PEOPLE

500 gr spaghetti (less is strictly prohibited)

250 gr peppered guanciale

5 eggs

80 gr pecorino cheese

Black pepper to taste

15 ml white wine

We have therefore arrived at “the stir point”: move the pan away from the flame and add the egg and pecorino mixture, mixing it with the pasta. It should not be necessary to put the pan back on the flame otherwise the egg would tend to overcook and we don’t really like. If, on the other hand, the pasta seems too liquid or the egg is undercooked, we can put the pan back on the very low heat, stirring quickly, thus not allowing the egg to cook too much.

We have reached our final touch: add two or three full spoons of whipped egg whites and stir until you get a creamy sauce.

 

Enjoy your Carbonara!

Now you just have to try our version and let us know with a comment the result obtained. You can also post a photo on our social networks.

 

We have therefore arrived at “the stir point”: move the pan away from the flame and add the egg and pecorino mixture, mixing it with the pasta. It should not be necessary to put the pan back on the flame otherwise the egg would tend to overcook and we don’t really like. If, on the other hand, the pasta seems too liquid or the egg is undercooked, we can put the pan back on the very low heat, stirring quickly, thus not allowing the egg to cook too much.

We have reached our final touch: add two or three full spoons of whipped egg whites and stir until you get a creamy sauce.

 

Enjoy your Carbonara!

Now you just have to try our version and let us know with a comment the result obtained. You can also post a photo on our social networks.

 

At this point we are ready to cook spaghetti. We then salt the water, bring it to a boil and throw the pasta. After 5 minutes,  with the help of kitchen tongs, we will transfer our spaghetti to the pan with the bacon gradually adding a little bit of cooking water until the pasta will be al dente. The starch from the pasta with the fat from the guanciale will give creaminess to our dish.

We have therefore arrived at “the stir point”: move the pan away from the flame and add the egg and pecorino mixture, mixing it with the pasta. It should not be necessary to put the pan back on the flame otherwise the egg would tend to overcook and we don’t really like. If, on the other hand, the pasta seems too liquid or the egg is undercooked, we can put the pan back on the very low heat, stirring quickly, thus not allowing the egg to cook too much.

We have reached our final touch: add two or three full spoons of whipped egg whites and stir until you get a creamy sauce.

 

Enjoy your Carbonara!

Now you just have to try our version and let us know with a comment the result obtained. You can also post a photo on our social networks.

 

 

PROCEDURE:

Let’s start by bring to the boil a pot of water as we proceed with the preparation of all the other ingredients.

Let’s start with guanciale:

Cut it into rectangles of 2 cm by 1 cm and put it in a very hot steel pan (avoid non-stick pans). We can avoid adding oil as the guanciale will release its fat in which it will brown. Let’s make sure to make it nice crunchy on the outside while keeping the inside soft. At that point we can blend it with the white wine, allowing the alcohol to evaporate.

In the meantime, let’s prepare the eggs:

We separate the egg whites from the yolks in two containers adding the pecorino cheese and pepper to the yolks and mix the compote very well. Whisk the egg whites instead.

At this point we are ready to cook spaghetti. We then salt the water, bring it to a boil and throw the pasta. After 5 minutes,  with the help of kitchen tongs, we will transfer our spaghetti to the pan with the bacon gradually adding a little bit of cooking water until the pasta will be al dente. The starch from the pasta with the fat from the guanciale will give creaminess to our dish.

We have therefore arrived at “the stir point”: move the pan away from the flame and add the egg and pecorino mixture, mixing it with the pasta. It should not be necessary to put the pan back on the flame otherwise the egg would tend to overcook and we don’t really like. If, on the other hand, the pasta seems too liquid or the egg is undercooked, we can put the pan back on the very low heat, stirring quickly, thus not allowing the egg to cook too much.

We have reached our final touch: add two or three full spoons of whipped egg whites and stir until you get a creamy sauce.

 

Enjoy your Carbonara!

Now you just have to try our version and let us know with a comment the result obtained. You can also post a photo on our social networks.

 

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