Proper Spaghetti Carbonara
6 servings
15 minutes
Spaghetti carbonara is a true embodiment of Italian gastronomy, carefully preserving the traditions of Lazio. This recipe rejects cream and focuses on the purity of flavor: the delicate combination of egg yolks and a whole egg gives the pasta creaminess, while aromatic Pecorino Romano adds zest. Smoked pancetta, fried without oil, reveals its rich, slightly salty taste, and freshly ground black pepper adds a hint of spiciness. The main secret is the proper cooking of spaghetti with sharp cooling to avoid overcooking. This dish does not tolerate haste or compromises; it is born for those who appreciate simplicity and sophistication in every forkful. Carbonara is not just pasta; it is true art with a history rooted in the diet of coal miners whose supplies always included cheese, eggs, and dried pork.
1
After the brisket or cheek fat is cut into cubes, it is fried in its own fat, which melts to a transparent consistency, requiring no additional oil. The brisket should cool slightly in the pan; otherwise, hot fat will cook the eggs hard.
- Smoked pork belly: 400 g
2
We leave the brisket to cool in the pan.
3
At this time, in a large round container, like a salad bowl, but made of glass or porcelain (not plastic). In the salad bowl, we place 4 yolks and 1 whole egg, and everything is whipped. Another condition: to the four yolks of very fresh eggs, one whole egg is added. This will give a creamy consistency, and no other additives like cream are allowed in this recipe.
- Egg yolk: 4 pieces
- Chicken egg: 1 piece
4
After that, we add grated Pecorino, pepper it — the sauce is ready.
- Grated Pecorino Romano: 400 g
- Freshly ground black pepper: to taste
5
We cook spaghetti or any pasta with internal holes, as it absorbs the sauce well. Attention! When cooking spaghetti, add a glass of cold water when turning off the heat to stop the cooking process, as even off the stove, spaghetti continues to 'cook,' and an extra minute can ruin the effect!
- Spaghetti: 400 g
6
At this time, we transfer all the contents from the pan, i.e., the cooled brisket to a warm temperature and its fat into a salad bowl, where we previously mixed eggs with grated cheese and freshly ground pepper. We mix everything with the brisket vigorously again.
- Smoked pork belly: 400 g
- Grated Pecorino Romano: 400 g
- Freshly ground black pepper: to taste
7
Add the freshly cooked spaghetti or other pasta there. Mix with two large spoons and a fork, lifting it instead of stirring in circles. It's better to use wooden utensils to avoid damaging the integrity of the cooked pasta.
- Spaghetti: 400 g
8
We serve everything at the table.
