Recipe of Carbonara - the Italian way in 15 Minutes at Home

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, carbonara - the italian way. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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.

Carbonara - the Italian way is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Carbonara - the Italian way is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook carbonara - the italian way using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Carbonara - the Italian way:

1. Take 80 g/person linguine
2. Make ready 1 egg/ 2 people (maximum!)
3. Take 1 handful Parmesan
4. Prepare 1 packet pancetta (ideally guanciale)
5. Get 1 handful salt
6. Prepare 3 tablespoon milk/cream
7. Take Black pepper
8. Prepare Salt

Pick up some guanciale (a.k.a. dry-cured pork jowl) at your local specialty market, then cook it in olive oil until browned and crispy, then Get the recipe for Spaghetti alla Carbonara: the Traditional Italian Recipe. In Italy, carbonara is every student's staple food: when you are in university, you always have spaghetti, eggs, and cheese in your cupboard. No wonder, then, our first carbonara was made the way it was. The carbonara sauce it's one of a group of typical Roman pasta dishes based on ingredients that were available for the entire year.

Instructions to make Carbonara - the Italian way:

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.

Neither of my grandmothers were Italian. One was British but born in Shanghai, the other was Canadian going way back (well, way back for a non-indigenous Canadian). This cheesy pasta dish is an Italian favourite. A recipe triple-tested by the BBC Good Food team. Discover how to make superb spaghetti carbonara.

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