Quarantine Cooking: Authentic Carbonara
As you may have seen in last week’s blog, I was privy to an online cooking class between my mum and our Italian friends (also in lockdown). They shared their recipe for a perfect, authentic carbonara (featuring no cream and no garlic).
This got me thinking, let’s share some deliciousness and make this lockdown a little more bearable! So, I'll start with the traditional carbonara recipe that inspired this upcoming series.
What you need
- Pancetta, bacon or guanciale
- Parmesan, or alternative
- Eggs - Use 1 egg per person, plus one for the pot (We used 5)
What you need to do
- If you’re a meat-eater, chop your pancetta and fry that bad boy.
- Don’t be upsetti, cook your spaghetti! Cook until just before al dente and don’t forget to salt it.
- Whilst spaghetti is cooking, separate eggs and grate parmesan (or alt) into egg yolks. Mix until it forms a weird cheesy egg ball and set aside.
- Transfer spaghetti to large, flat pan and begin stirring.
- Add pasta water in ladle-fulls and stir until absorbed. Do this slowly, one ladle at a time and stir constantly. This released the starch (like a risotto). Continue until pasta water is mostly absorbed and what’s left looks ‘creamy’ (we used about 4 ladles)
- Turn off heat add the weird egg mixture and stir until mixed.
- Add salt and pepper to taste
- Add your pancetta (if that’s your thing)
You can mix it up a bit and add whatever you’ve got in the back of the fridge. Just don’t call it a carbonara, because I’m told it’s a hotly debated subject. I garnished with chive, to make it look fancy, left out the pancetta and added chilli flakes because I’m a dirty heathen (and vegetarian).
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