Have you ever wondered how to make authentic Italian Spaghetti Carbonara? It is not only you who loves Spaghetti Carbonara so much. It is me, it is my boyfriend, my sister and the rest of the world, so you are not alone, loving Spaghetti Carbonara. The mix of cheese with salty bacon is a composition that is so popular that even Italians love it more than any other Pasta.
So, no wonder that Spaghetti Carbonara is the most famous Pasta in Italy. It is the most popular recipe and standard in every Italian household. Because everybody loves Spaghetti Carbonara there are a lot of variations. Everybody does them a bit different. Already in my family there are many that have differing opinions on how the perfect Spaghetti Carbonara has to be done.
My mother-in-law, for example, always uses whipping cream, but as I do not like to have the half empty packages in my fridge, I use milk, which is perfectly fine, too. The grandmother of my boyfriend uses butter instead of olive oil because she thinks it adds more taste. So, no matter how you prefer to cook Spaghetti Carbonara, it is not wrong. Creating your own variation is easy when you stick to the basics and the most important thing in the cucina italiana is that it tastes good, even if you have to make some adaptions to fit your taste.
You will need for four portions of Spaghetti Carbonara:
- 500g Spaghetti
- 5 Eggs (2 whole and 3 yolks)
- 100 g bacon (cut in dices)
- A bit of milk
- Olive oil
- 100 g hard cheese (like Grana Padano or Parmigiano Reggiano)
- Black pepper
- Garlic (two pieces)
I will not explain how to cook the Spaghetti. If you wonder about the right way to cook pasta, just follow the link. Note that you need to add more salt than usual to the water, as this kind of Pasta lives off its salty taste. So, if you usually take one tea spoon, you should take two now.
We start off by cutting the garlic into two pieces each and adding it together with the olive oil to a big pan. Later on, we will have to add the Spaghetti, so make sure it is big enough. Now, the heat level should not be too high, otherwise the garlic will burn. You will not be able to get rid of the burnt taste throughout the whole process, so if that happens just start anew. It’s not too late yet!
The oil is hot enough, when bubbles start to appear around the garlic. Then you can add the bacon. While the water is starting to boil and the bacon fries in the pan, you can start scratching the cheese, if you bought it in one piece, otherwise you can proceed to mixing the eggs, the cheese, the pepper and some salt in a bowl. If the mix is not liquid enough add a bit of milk. It should become a thick yellowish mix. If the cream is so thick that it sticks to the spoon, you should add some milk. If it is like water, you have to add more cheese.
Once the Spaghetti are ready and the bacon has a beautiful rosy color, you add the Spaghetti to the pan. If you haven’t done so already, you should lower the fire, so that you are on low flame. Over the Spaghetti, you pour the cheese-eggs-mix. With two large spoons start mixing everything. The low heat will ensure that the Spaghetti do not burn and an equal spread of the eggs throughout the whole mass of Spaghetti.
When the cheese-eggs-mix sticks to the Spaghetti, you’ve done it! You managed to cook Spaghetti Carbonara, the most famous Pasta of Italy and the one true love of so many Italians.
If you have questions or want to give some feedback on the recipe, feel free to leave a comment.
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