Normally we associate the recipe of the carbonara pasta to cooking cream, bacon and cheese as main ingredients. The reality is that the authentic recipe for carbonara pasta takes egg and today we are going to tell you how it is done.
Origin of carbonara pasta
The original recipe for pasta carbonara originates from the Apennines (Northern Italy), a place where mining was the most important labor activity. The Carbonara sauce It received that name because the charcoal burners ate the pasta with an egg sauce without curdling. It is also said that the characteristic black pepper that is poured over the pasta is a nod to the carbon, (another reason why this dish is called carbonara). And although carbonara pasta has now been "modernized" and in some countries it has born, the reality is that the original recipe for pasta carbonara is made with egg and cheese, and we will explain how.
The original recipe for pasta carbonara
Ingredients we will need:
- 400 g of spaghetti
- 200 g of pillow italian or pork belly
- 50 g Parmigiano Reggiano cheese
- 20 g Pecorino Romano cheese
- 3 yolks and 1 whole egg
- Black pepper
The preparation of our pasta:
- First, we cut the bacon into small strips and brown them in a frying pan.
- We beat the eggs with a fork in a large bowl, next to the grated cheeses and a generous amount of freshly ground pepper.
- When you have caught one creamy consistency, it is time to cook the pasta and drain it.
- Once drained, we add it to the bowl with the cream of eggs, cheeses and pepper without stopping stirring.
- When everything is mixed, add the hot bacon and a few tablespoons of cooking water of the pasta, (which we will have reserved before).
- Finally, to the finished dish you can add more cheese y black pepper above.
Do you dare to try this new recipe at home? It is delicious, it provides more than the one with cream and it is also much lighter.
