Impossible to leave Rome without tasting Pasta alla Carbonara.

Boast of Roman food: Pasta alla Carbonara

/in /by

Impossible to leave Rome without tasting Pasta alla Carbonara.

Absolutely impossible to approach one dish done with bacon instead of guanciale (pork cheek meat).

Certainly, Pecorino Romano cheese. Mixed or not with Parmigiano Reggiano (or at least in more quantity then pecorino).

Absolutely prohibited to taste a Carbonara dish with strings of melted cheese or visible egg (like crumbled eggs) in.…..and no- way for overcooked pasta! Always.

Follow the original recipe for the best Carbonara

Firstly provide yourself of following quality ingredients:

  • Quality pasta guidelines (what you need to read on pasta package):
  1. semolino flour= semola di grano duro (100% from Italian grain)
  2. trafilatura al bronzo= dough shaped with a bronze material stamp
  3. essiccazione lenta= slow drying time
  • Fresh eggs from free range and natural feeding
  • Quality guanciale: cured meat product prepared from pork jowl or cheeks
  • Original Pecorino Romano (min 70%)- min 24 months
  • Guaranteed original Parmigiano Reggiano (max 30%)- min 24 months
  • Quality black pepper

1-Take a bowl and mix one yolk and half white each person with one spoon of Parmigiano Reggiano and 3 spoons of Pecorino Romano each person and mix until you obtain a cream.
2-Slice guanciale (30 grams each person) in stripes ½ cm height, 1 cm width and put in a hot pan without oil. Secondly, wait until fat melts and meat comes crispy. After that, take meat slices off the pan. Therefore pour hot melted fat in the bowl with the egg and cheese. Mix well.
3-Boil pasta in a big amount of water (not salty). We recommend you to follow instructions for cooking time.
4-Transfer pasta in the bowl with the cream and mix everything…if too sticky add some water from the boiling.
5-Add fresh grounded black pepper

What you must absolutely avoid:

  1. TO OVERCOOK PASTA: Absolutely Italians hate overcooked pasta, be sure texture results chewy and not slimy. Take care to taste pasta before taking this off from boiling water.
  2. TO CUT LONG PASTA: Italians produces more than 1000 different shapes of pasta. If you ask for a long shaped one, likewise spaghetti, you’d never cut it. This is very weird for them, since you’d better order a small shaped one likewise rigatoni or mezze maniche. There is an Italian motto that claim “every time someone cuts pasta, a grandmother dies”
  3. TO DRINK CAPPUCCINO AFTER THAT: no one drinks cappuccino at the end of a meal. In Rome even after 11.00 am in the morning.

Enjoy your dish…if not satisfactory, take one of our cooking classes