Spaghetti Carbonara – Get To Know The Great Recipe!

Spaghetti carbonara is a typical Italian dish that is widely used. It is especially common in the central region of Lazio (Lazio), which also includes the capital of Italy, Rome.

While there are several hypotheses as to where spaghetti carbonara got its name from, the most common theory is that of the color of black pepper.

Black pepper has a color similar to charcoal, so when pepper is added to this pasta, the whole thing looks just as if it was sprinkled with charcoal.
Spaghetti carbonara is most likely an absolutely basic dish for all pasta and Italian cuisine lovers. If you are one of them, you should know how to cook them perfectly. It really isn’t hard.

Recipes that usually require the use of these ingredients are usually from Spain or the United States. However, in our today’s article, we present you a fully traditional recipe with bacon as the main ingredient. Therefore, we invite you to read!

Traditional version of Spaghetti Carbonara

To begin with, we’ll take a look at the ingredients you’ll need to make this great Italian dish:

Ingredients you will need (for two):

• Water
• Fat ham or pork sausage – preferably bacon
• 2 medium-sized eggs
• Spices to taste: salt and black pepper
• 1/2 packet of spaghetti (250 g)

• Olive oil (if needed)
• 1/2 cup of grated pecorino cheese (75 g)
• 1/2 cup of grated cheese – Parmesan (75 g)
• Optional: fresh parsley (for decoration)

The method of preparing the described dish:

• Lightly brush the pan with olive oil and heat it over medium heat.
• Put a pot of water on the gauze and bring it to a boil with 1 or 2 teaspoons of salt (to taste).
• When the water starts to boil, add the pasta to it. Let it cook until it becomes al dente. Remember to stir the pasta every now and then so that it does not stick to the sides and bottom of the pot.
• During cooking, remove the fat from the pork ham and cut it into small cubes.
• Fry the meat (or bacon) in a pan for 2-3 minutes. Then put it on a separate plate so that you can use it again later.
• Break the eggs and separate the yolk from the white. For spaghetti carbonara, you only need two broken yolks.

• Then mix them with the cheese until you have a thick mixture with a homogeneous consistency. It is important not to let the mixture settle down, so stir it again from time to time.
• Drain the spaghetti after cooking. Save some of the water in which it was cooked (about a quarter of a glass is enough).
• Now add the bacon to the spaghetti and mix both ingredients well.
• Then pour a little pasta cooking water over it and add the egg and cheese mixture to the top as well. Then mix everything well again.
• Mash a few black peppercorns into a powder and sprinkle the top on top. The more pepper you add to a dish, the more authentic and expressive its taste will be.
• And that’s basically it – enjoy!

Spaghetti Carbonara in the Spanish-American variety

Now it’s time for a recipe for spaghetti carbonara modified by Spanish and American chefs. We start with the required ingredients:

Ingredients you will need (for two):

• 1 tray of sliced ​​bacon (100 g)
• 2 medium-sized eggs
• 4 tablespoons of thick cream (60 ml)
• 1/2 packet of spaghetti (250 g)
• 3 tablespoons of grated Parmesan cheese (45 g)
• Olive oil (if needed)
• Spices: salt, black pepper (freshly ground)

The method of preparing the described dish:

• As in the previous recipe, you need to cook the spaghetti first. Be sure to stir it occasionally so that it doesn’t stick to the sides and bottom of the pot.

• Then, cut the fat from the bacon and cut it into small cubes. Now fry these cubes in a generous amount of olive oil for about 2-3 minutes.
• Break the eggs into a bowl and beat them with a fork until the whites and yolks are completely mixed together to a homogeneous mass. Now add the cream to them and mix everything again, then set the dish aside for later use.
• Drain the spaghetti from the water. When you put it on a plate, mix it immediately with beaten eggs, cream and parmesan cheese while it is hot. In this way, all three ingredients will be well mixed into the pasta and your dish will have a perfectly firm consistency.

A few final recommendations

If you don’t have both types of cheese at home that we mentioned in the traditional recipe (i.e. Parmesan and Pecorino), you can just use Parmesan itself or some other type of semi-matured cheese. This way, you won’t drastically change the taste of your dish.

Some people also prefer to use whole eggs in the preparation of the sauce, rather than just the yolks. So getting rid of proteins is not a mandatory step. Each chef will have his own technique of preparing spaghetti carbonara according to his individual preferences.

However, the most important thing is to try to do without dairy products in combination with raw eggs. Thanks to this, the finished dish will not be too difficult to digest. In addition, to avoid the risk of food poisoning, you should eat spaghetti carbonara on the same day you prepared it.

However, we do not recommend using the bacon slices, which can be found in the supermarket. Even though they taste great, they don’t have the same density and flavor as the cubes you cut from bacon in your own kitchen.