Pasta Carbonara

La vera carbonara romana, the original carbonara pasta originating from Rome. Easy and quick to make, perfect after exercising or just spending time outdoors.

When I was living in Rome, since carbonara is a heavier dish, we would mainly eat it during winter. Now in Finland, we make it every time we want something quick, filling, and delicious!

There are countless different versions of carbonara, some of them add onion, wine, or even cream!
Non è possibile!!

But now you don’t have to look any further, as you’ve found what you have been looking for – this is the authentic and correct recipe for a delicious Pasta Carbonara!

CARBONARA RECIPE

Carbonara for 4
150g bacon or guanciale (cured meat product prepared from pork jowl or cheeks)
3 egg yolk and 1 full egg
1dl (or more) of grated pecorino cheese – if you want the flavor to be a bit lighter, you can replace a portion of the pecorino cheese with parmesan.
Black pepper from a spice mill

Cut the bacon into squares and sear on the pan. To get the bacon nice and crispy, place the bacon strips onto a cold pan and heat it up – the grease has time to melt and the bacon will get that perfect texture!

Place the spaghetti into a pot with boiling water, make sure you add salt into the water only when it starts boiling.

Whisk the eggs lightly in a big bowl. Add 3 tbsp of grated pecorino, a little bit of the boiling pasta water, a dash of salt, and a few turns of black pepper from the mill.

Take out the pasta, al dente, and place it on top of the mixture. Pour the bacon bits on top and keep mixing continuously so that the eggs will cook on top of the hot pasta. Add a bit of the pasta water if needed – the end result should be smooth in texture.

Always save the pasta water, it is rich with starch from the pasta, which gives a great texture for your carbonara.

Do not heat the pasta or the egg-mix will dry too much and the dish will lose its juiciness.
Serve right away.

On top of the dish, add a good bit of black pepper and finish with a sprinkle grated pecorino.