Ciao a tutti!
In today’s video we’re going to do an ”inato” (homemade)
Italian Spaghetti Carbonara
CARBONARA is one of the most famous Italian pasta dish from Rome made with egg, hard cheese, cured pork (browned guanciale) and black pepper.
Overall preparation and cooking time: 20 minutes
Difficulty: Hard (It needs practice to do a creamy consistency carbonara)
*Do not be discourage if you will fail the first time, you still have plenty of rooms to improve! 🙂
Ingredients:
500g Spaghetti
200g Bacon (Browned Guanciale)
7 eggs
Parmesan cheese/Parmigiano Reggiano (Pecorino Romano)
Salt and pepper
Procedure:
Boil 500ml water in a large pot. Salt the water with at least a tablespoon. The salty water adds flavor to the pasta.
Then dry fry 200g of bacon in a pan over medium heat. You can also simmer this over a medium heat, depends on your preference. In this way you will create a great sauce for your carbonara.
Prepare 2 mixing bowls for making the eggs-cheese mixture. Separate 4 yolks from whites and add 3 whole eggs in a mixing bowl. Then add parmesan cheese/ parmigiano reggiano. If you use pecorino cheese then there is no need to add salt because it is a very salty and tasty type of Italian cheese.
Then put a pinch of salt and pepper since we are using parmesan cheese (this also depends on which type of cured pork you use, in our case we used smoked bacon)
Turn off the heat when it becomes crispy brown and set aside.
Cook the Spaghetti (Follow the cooking time found on the pasta packaging. The best way is to put them vertically and immerse if your pasta does not fit in your pan. Just let it go, they will fall out in all directions as they soften. Stir and cook the pasta for the time required. Check also the pasta by tasting it.
Add a bit of salted water from the pasta to the pan with crispy bacon and turn the fire on medium heat.
Then drain the pasta but leave a bit of water apart (you might need it later) and add the pasta in the pan with bacon. Turn off the fire and quickly add the eggs with cheese mixture and stir it.
The pan is warm but not so hot that the eggs will be scrambled. Give it all a good toss.
Then turn on the fire on a low heat. Continue to stir it. Pay attention to the consistency which must be creamy but not watery.
Turn off the fire. The residual heat in the pan and the pasta will cook the egg without scrambling it.
Add parmesan cheese/ parmigiano reggiano on top. Give it a good toss.
And there you have it!
Italian Carbonara ready to serve! Serve it as soon as they are cooked. Enjoy the taste of Italy!
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~ Abbyonder Vlogs
Special thanks to Gianluca Contu for making this super tasty Spaghetti Carbonara
INSTAGRAM: gianluca_contu
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Have an amazing day tutti!