Spaghetti Carbonara

Spaghetti carbonara, one of the most famous Italian recipes all around the world, comes from Lazio. If you have already been to Rome, you must have tasted it there.

Although several versions may be found in cookbooks, the authentic carbonara is made with only a few ingredients: long-shaped pasta like spaghetti, pancetta (or thick-cut bacon), eggs, Pecorino Romano cheese, salt, and some pepper. Nothing more is added—no onion or garlic, no cream, no butter or oil. That’s the reason why it is less rich in calories than you may think.

best pasta for carbonara?

You should pair it with long pasta as the tradition demands. I like durum wheat Barilla or De Cecco spaghetti or linguine. This kind of pasta is quite rough, so the sauce sticks well to it.  Be careful; if you don’t cook long pasta perfectly, the strands will stick together. Follow the cooking instructions on the package and make sure to do it in a large pot with enough water. Stir the pasta well when added to the boiling water.

Should carbonara have cream or milk?

The authentic recipe requires only eggs, specifically the yolks, and a few useful tricks. The first one is the cooking method. Whatever you do, do not put the sauce on the heat source. Just brown the pancetta or bacon and toast the ground pepper. This method makes the dish less rich in calories but definitely scrumptious.

What cheese goes best?

Freshly grated Pecorino cheese is best in order to preserve its taste. It is a mature, hard cheese, made from sheep’s milk, which undergoes a long aging period. Slightly straw-colored inside and dark brown outside, Pecorino has a rather salty, sharp taste and a hard compact texture, which makes it ideal for grating.

Pecorino tastes a bit like Parmigiano, a good replacement if you can’t find Pecorino where you live. It won’t be the authentic carbonara, but it will be delicious.

IS spaghetti CARBONARA A VERY HIGH-CALORIE DISH?

Let me offer some clarification: Carbonara is not a very high calorie dish on its own, but it must be part of a balanced meal. Carbonara won’t spoil your diet if you follow a few simple tricks. Cook a moderate serving of pasta and pancetta (or bacon) well; use one egg yolk per person, and do not add any other fat, such as oil or cream. You can even combine it with some vegetables. It is a special lunch or dinner item you might cook occasionally, just not every day.

CAN YOU TASTE THE RAW EGG IN THE CARBONARA?

This was my biggest concern. Can you taste the raw egg? Definitely not! Actually, carbonara has a really balanced taste where the pepper and toasted pancetta (or bacon) prevail. The egg makes it creamy and smooth.

DO YOU USE WHOLE EGGS IN CARBONARA?

This is a very tricky question: the whole egg or only the yolk? Some recipes require only one yolk per person. Others add yolks and one whole egg instead (for 4 people: 3 yolks and 1 whole egg).

I personally prefer using only the yolks to adding the whole egg because it is creamier and smoother. Moreover, the temperature of the sauce could make the white eggs set where your carbonara would end up like pasta with scrambled eggs.

RAW EGG IN CARBONARA?

• A carbonara sauce isn’t really a raw sauce because the eggs are cooked as they are tossed with the pasta water and very hot pasta. This method makes the dish safe.
• Choose extra fresh eggs, preferably organic because safety is most important. Plus, it’s important to get eggs from chickens that are free range and treated humanely.