During my walks in the Roman alleys, I discovered, thanks to the help of some of my chef friends, many secrets and advice, which I now share with you to realize, in home, a creamy and perfect carbonara in the sign of true tradition and taste.
There original recipe of Carbonara contains 5 ingredients: jowls, egg, pepper black, pecorino cheese And spaghetti.
Let's proceed step by step, the spaghetti number 12, bronze drawn and medium long (alternatively rigatoni).
Use 110 grams of the good jowls di Amatrice, aged for 6 months, cut into strips about 7 mm thick. The bacon should not harden too much in the pan. Calculate just over 2 minutes, stirring often to brown it well (it will be added at the end on the pasta, to maintain its crunchiness). It should be browned without adding oil. I recommend using one cooking pan in iron.
For 4 people use 400 grams of pasta (cooked strictly al dente). The right proportion for four diners is three egg yolks and one whole egg.
The pecorino cheese it must be Roman, aged over 12 months. Remember that pure pecorino is more savory, while a mix of sheep's cheese and cow's milk makes the dish softer and suitable for more palates.
There cooking of the mixture of eggs and pecorino no more than 62 ° C of temperature, to obtain a soft result, but at the same time full-bodied and velvety. The color will be intense, however not too pale.
Don't use much pepper. Black pepper is a strong flavored ingredient that, when used in excess, tends to cover the taste of carbonara.
There pasta still very hot it should be poured into the bowl with egg and pecorino. Stir quickly (with the heat off) to obtain a creamy consistency, adding 2–3 tablespoons of the pasta cooking water. The egg must cook with the heat of the pasta, otherwise you risk eating pasta and omelette.
Finally, you just have to add the bacon (browned in a pan) and the freshly ground black pepper. Thus, you have made a real traditional creamy carbonara and a pinch of Rome in your home.
.
Difficulty: 
Cooking: 
Preparation: 
Flat cost: 
Doses: 
