Real Carbonara
1 serving
20 minutes
Classic carbonara is the embodiment of true Italian cuisine, born in the heart of Rome. No cream, no compromises—just pasta, pancetta, egg, parmesan, and goat cheese. Its flavor is deep and rich with subtle notes of smokiness and creamy softness. Bacon is fried to a crispy crust; pasta absorbs the aroma of meat fat; and the sauce mixed with the warmth of the ingredients turns the dish into a delicate pleasure. True carbonara is not just food but an art of balance. It’s perfect for a warm dinner with a glass of white wine or a cozy lunch with fragrant herbs. The key is to eat it hot while the sauce remains velvety and enveloping.
1
Cook the pasta in salted water.
- Spaghetti: 80 g
2
At this time, pour olive oil into a heated deep skillet. Fry the chopped bacon until it is almost crispy.
- Olive oil: 1 tablespoon
- Pancetta: 50 g
3
Prepare the sauce in parallel: take one whole egg and one yolk, mix them without whisking in a bowl, add finely grated goat cheese and parmesan 50/50. Add enough cheese to achieve a consistency similar to thick kefir. Mix, add black pepper. Stir again.
- Chicken egg: 1 piece
- Egg yolk: 1 piece
- Goat cheese: to taste
- Parmesan (Parmigiano Reggiano): to taste
- Black peppercorns: 1 teaspoon
4
Remove excess fat from the pan. About a tablespoon of fat should remain per serving.
5
Either leave 100 grams of broth (the water in which the pasta is cooked) beforehand or do not drain the spaghetti, but take it out of the pot by any other convenient method.
- Spaghetti: 80 g
6
Add the pasta to the pan with bacon and fry for 30 seconds on high heat. Then remove the pan from the stove and wait for it to cool down (so the sauce doesn't turn into scrambled eggs immediately).
- Spaghetti: 80 g
- Pancetta: 50 g
7
Pour the sauce over the pasta, mix thoroughly to ensure the pasta is evenly coated in the sauce. Add 100 grams of broth, mix again thoroughly and place on high heat, stirring continuously.
- Goat cheese: to taste
- Parmesan (Parmigiano Reggiano): to taste
- Spaghetti: 80 g
- Black peppercorns: 1 teaspoon
- Spaghetti: 80 g
8
Constantly stir, heat the pan for 5 seconds, then stir for 5 seconds without heat. (evaporate excess water, but ensure nothing burns, otherwise everything will be ruined) Stir until the sauce resembles a thick cream.
9
Place on a plate, sprinkle with a mixture of hard goat cheese and Parmesan and chopped parsley.
- Parmesan (Parmigiano Reggiano): to taste
- Goat cheese: to taste
- Chopped parsley: to taste
10
It should be served hot until the sauce loses its properties.
