Recipe of Any-night-of-the-week Carbonara - the Italian way

Carbonara - the Italian way. Easy to cook carbonara the Italian way. Less ingredients than the usual Filipino carbonara. For suggestions, please don't forget to leave a comment down.

Before I proceed with this recipe, I would like to state a disclaimer (haha). Disclaimer: This is my rendition of the classic Italian Carbonara with my own tweaks. The carbonara sauce it's one of a group of typical Roman pasta dishes based on ingredients that were available for the entire year. You can cook Carbonara - the Italian way using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Carbonara - the Italian way

1. You need 80 of g/person linguine.
2. It's 1 of egg/ 2 people (maximum!).
3. It's 1 handful of Parmesan.
4. Prepare 1 packet of pancetta (ideally guanciale).
5. It's 1 handful of salt.
6. You need 3 tablespoon of milk/cream.
7. Prepare of Black pepper.
8. It's of Salt.

This is why you'll hear these passionate statements that there is only one way to prepare carbonara AND THAT MEANS NO CREAM , despite Italian cookbooks existing. Gino's back to make Monday night meals a breeze, he'll be keeping it stress free and simple - telling us why you need just five main ingredients - and NOTHING else, for his classic Italian carbonara. Spaghetti Carbonara is a classic Italian dish that has only a few ingredients. Carbonara is comfort food at its best.

Carbonara - the Italian way step by step

1. Boil the water of the pasta with a handful of rock salt. When it boils add the pasta and cook as per the instructions - I recommend timing it to be 2 min less than what indicated on the packaging and then taste it to not risk overcooking it..
2. In a frying pan cook the pancetta on medium heat. If you have bacon cut that into pieces and cook it in the same way. Cook until golden. I don't add any oil to the pan as the pancetta already has quite a lot of fat that will be released with the heat..
3. In a bowl add one egg and the parmesan together with a dash of milk or water. Add salt and pepper. Beat it with a fork well. For the real recipe you are meant to only use the yolk although it feels like a waste for me so I use the whole egg. This doesn't need to cook so just leave it on the side..
4. Now when the pasta is ready (al dente) take a cup and save some of the water. This is a good tip for whatever pasta you make, in Italy we save some of the water so that you can add it in case it gets too dry..
5. Drain the pasta and add it back in the pot without any heat. Add the egg and the pancetta and mix well. The eggs will cook with the heat from the pasta. If it looks too dry add a dash of water that you saved from the cooking..

Hearty, delicious, and definitely no Sourcing guanciale will prove difficult in most of America. If you live in an area of the country with a lot of Italian-Americans. Nothing is so guaranteed to make the Italian blood boil like a well-salted pan of pasta as a foreigner fiddling with their food. So a French website's recipe for a To be fair to the Italians, they have a point: carbonara, a Roman speciality, is claimed to have been the traditional favourite of Apennine charcoal. One way to lighten things up is to make a vegetarian carbonara: substitute the pancetta (Italian bacon) with a vegetable, typically zucchini, which has a natural affinity for eggs, as we've seen before in our posts on zucchine cacio e uova and zucchini frittata.