Spaghetti Carbonara – original Italian recipe

Spaghetti carbonara: a great Italian pasta recipe. Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8

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Welcome to the GialloZafferano kitchen! I’m Sonia and today we’ll be preparing a classic pasta dish from the Lazio region: Spaghetti alla Carbonara. Let’s look at the ingredients we’ll be using:
• Four egg yolks + 1 egg
• 100 g/a half cup of grated Pecorino Romano cheese
• 150g/5.5 oz of diced guanciale or a good quality smoky bacon
• 320g/12 oz of spaghetti
• Two tablespoons of extra virgin olive oil
• Freshly ground black pepper
OK. Let’s see how it’s done.
The first thing you’ll need to do is to boil your spaghetti in lightly salted water at a steady boil. Keep the salt low because both the meat and the pecorino cheese are already quite salty. The next step is to sauté the guanciale in a thin layer of olive oil. Once the guanciale is golden and crispy, take it off of the heat and leave it to cool for a few minutes.
In a bowl, I’ve put the four egg yolks plus the whole egg. Now, whisk them together until completely mixed. Add the grated Pecorino, mix it in well, and after add the black pepper. If the sauce seems to be too dense, you can thin it by adding some of the water from the pasta a little bit at a time. Here we are. Now add the guanciale which has, by this time, cooled a little. Mix everything together, and with that, the sauce is ready.
It’s time to drain the pasta. When you drain, leave the pasta a little moist — don’t get rid of all of the water. This will help to thin out the sauce so it coats all the pasta. Now, mix it together, and once the pasta’s coated, serve it right away.
Here’s our lovely Spaghetti alla Carbonara. Bye, from Sonia and GialloZafferano and see you in the next video-recipe!

Comments

Azamat Bagatov says:

disgusting!

Editha Subaste says:

If I don’t have pecorino cheese , what other cheese to use?

Sellluzzetto says:

This is not the original recipe! Bacon (Pancetta in italian) is NOT what you have in real carbonara. Guanciale has to be used!!! There is a big difference between them, because the former is part of the belly of the pork, while the latter comes from the cheeks (it has completely different fat composition and taste). Spaghetti have to be mixed in the pan with guanciale and then eggs can be added at the end (in the pan too)! That’s at least my grandma recipe and she is 100% from Rome…

8triagrammer says:

This isn’t authentic. You shouldn’t use bacon because it has a smokey flavor. This isn’t “original Italian”. 

Sam Rin says:

if ye ppl hate the egg smell, saying that its raw & all.. prolly u can hv the spaghetti in a pan wit low heat on & stir in the wet ingredients (eggs, cheese, bacon & black pepper mixture)

karol montes says:

I’m 14 and I made it today…it was delicious and not hard at all.

Turandot29 says:

SOOO glad to see this dish made properly; i.e., without cream and all the other stuff that people include and still claim it’s “carbonara.”  I’ve seen carbonara recipes WITHOUT freshly ground pepper.  Oh, the horror, the horror…..

ciro basile says:

dilettanti allo sbaraglio!!!, la versione originale, quello che nessuno sa, impiega caciocavallo, pasta di gragnano cotta in acqua del serino ed uova di galline che beccano libere, quelle uova che escono due tuorli per intenderci, e non le quelle da allevamento intensivo , poiche’ la carbonara va sul paglino come colore e non sul bianco, pepe nero e guanciale di nero casertano et voila, la ricetta riportata da i viaggiatori dei secoli scorsi è servita

ondaquadra says:

+kopytek36 cool? Sarcastic?

gogginz92 says:

Ok this is really starting to get on my nerves a little bit now. Just looked at some comments to find that people are doubting the egg yolks with cheese in with the pasta because it’s too”raw”. It’s not. The heat from the pasta is lightly cooking the egg but not too much so it scrambles. You go to Italy they’ll tell you the same thing. Also people still tend to put cream in their carbonara. That’s why a lot of British/ Americans can’t cook pasta dishes. The whole idea of the egg yolk with a bit of that beautiful cheese is to create that into a natural light cream and if it’s too thick just add a tiny bit of that pasta water. Simple

Danielle Devilleres says:

can i add cheese after everything? just suited to my taste? if yes, what’s the best cheese to use?

TheYoubook says:

can I use parmesan cheese instead of pecorino?

dolan dak says:

That’s how we do it in Greece as well. Some add cream but everyone knows that the original recipe does not contain cream.

tyrael90 says:

what?! NOOO!!!

Hugh Janus says:

Mmmm.

Oakley La-Touche says:

I’ve been making this for years, but I normally add some single cream to the eggs and cheese. Does anyone else do that?

michelleheadlam says:

The eggs are cooked with the heat of the spaghetti!

Zhang Shumei says:

can i use strips of morezella chesse?

Vincenzos Plate says:

a beautiful classic of Italian cuisine

BITTER SALT says:

holy crap. if this is original recipe than why other chef are showing so complex n messed up spghaeti.

Living good says:

Looks delicious.

Filipa Vits says:

These long ads will be the death of this channel

Kazzzzzo says:

Senza cipolla e creme?

Maz Pacano says:

Hi. I’m planning to cook this for my fiancé for his bday. Can I ask if how many people is this recipe? Cos I have 10 people to serve. Thank you hope you reply to this. God bless!

Leo M says:

can I use mozzarella cheese instead?

TaeNyFan says:

Why does mine come out a bit tasteless? Nothing like the carbonara I’ve always loved at the restaurants..

tiziano pasqual says:

empjori: try “raw” eggs this way, you will change your mind. Warm pasta cooks them

ondaquadra says:

This recipe is wrong. Its the recipe for italian resturants around the world. Not the original you will eat in Rome, Italy.

Ask Chef Tony says:

Classic dish! One of my favorites.

Tony, The Stark says:

How is an italian taking the bacon OFF the pan?? You put the pasta ON the pan and then add the egg sauce!

christopher serna says:

but it has raw egg does it not ??? im not trying to be condescending im new to cooking but im from planet earth eggs can make you sick if raw am i wrong

Rika Lestari says:

so the original recipe doesn’t need cream?

mab73 says:

Very good. I used parmiggiano instead of pecorino since I didn’t have any, but it was delicious nevertheless.

bugisami says:

Kill Google+

GizmoBee1702 says:

From a technical description of this dish: some pasta water is required to make the sauce work to cover the noodles. Don’t leave it out!

mmoumdji says:

I can’t believe all these comments about raw eggs. Try it first and you’ll change your mind. It’s cooked by the heat of spaghetti anyway. Italians know how to eat!

Seppo Tervo says:

What is this talk about raw egg. You guy probably eat mayonnaise all the time and that is also made from raw egg. Lot of pastry’s and desert is also made with raw eggs.

Jan Procházka says:

i think original recipe includes Parmigiano and Pancetta instead of Pecorino and bacon

Kumar Suresh says:

OMG……It looks so heavenly

Eluthien says:

I’m kind of doing it the same way..I’m not a big fan of cheese so I only use the eggs and bacon..It’s in my top10 and should be in everyones top10..Amazing taste and amazingly easy to make. 

RequiemFrost says:

beautiful i love this dish, im making it for my girl tonight.

Buck says:

what can i replace the Bacon with ?

Empjori says:

Raw eggs are disgusting. Classical tomato sauce is the best.

Michael Sanchez says:

Looking at that strainer slide into the pot at 2:21 was so satisfying to watch.

Leopard Leopard says:

beautiful recipe, and beautiful chef 🙂

zero chris says:

Yuuuuuuuum I am very good to make it

Salmon Sashimi says:

this will be a bit naughty

Michele mike says:

Ci va il guanciale no il bakon madonnaaaaaa

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