Original Pasta Carbonara | With Guanciale and Pecorino #shorts #carbonara #pasta #recipe

Pasta Carbonara is one of the most divisive dishes! Some make it pancetta, others with guanciale or with bacon. Some add cream, some milk, some nothing. Some use Pecorino, others Grana Padano or Parmigiano. Some use whole eggs, others only egg yolks, and some use a couple of whole eggs and some egg yolk.
The premise is, eat it as you like it best! But what’s the original way to do it? We’ll show you in this video. Let’s start with the ingredients per person:

– 1.5 egg yolks
– 100g Guanciale
– 50g Pecorino Romano
– 80g Spaghetti
– Some Black Pepper

In Italian cuisine we usually use few ingredients but of great quality. That’s not to say that Grana or Pancetta are inferior ingredients, but there’s a reason we use Guanciale and Pecorino Romano instead:

– Why Guanciale and not Pancetta or Bacon:

Guanciale has the advantage of being seasoned with black pepper and remains a lot softer when fried than pancetta or bacon.

– Why Pecorino Romano and not Grana Padano or Parmigiano?

First, because Pecorino Romano comes from Rome, where pasta carbonara was invented. It was originally used for it. Pecorino Romano is also more intense than Parmigiano, which is essential when paired with the very intense Guanciale.

– Why is there no cream?

The creamy consistency of Pasta Carbonara is given by the egg yolks mixed with cheese and cooking water. If you balance them right, there’s no need to add cream to have a creamy carbonara.

– How to get a creamy sauce?

This is the really tricky part. It made Bonnie (the woman in the video and my wife) cry once. The first time she cooked fried eggs, the second time they were totally liquid. She cried on the sofa swearing she’d never cook them again. So, here’s the trick: when you add the pasta to the pan, turn off the fire and wait about 90 seconds. Put your hand close to the pasta. If they’re warm but not burning your hand, toss in the eggs.