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!
Price: $2.99
Spaghetti alla Carbonara Recipe
(as of September 11, 2020 - More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)
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Knorr Sidekicks Cream Bacon Carbonara Pasta 134g/4.72 Ounces 8 count {Imported from Canada}
Penne pasta with bacon in a creamy garlic sauce 134g (as of September 11, 2020 - More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)
Price: $1.99
There's Life in Here
(as of September 11, 2020 - More infoProduct prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.)
Price: $14.99 ($0.30 / Ounce)
disgusting!
If I don’t have pecorino cheese , what other cheese to use?
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…
This isn’t authentic. You shouldn’t use bacon because it has a smokey flavor. This isn’t “original Italian”.
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)
I’m 14 and I made it today…it was delicious and not hard at all.
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…..
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
+kopytek36 cool? Sarcastic?
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
can i add cheese after everything? just suited to my taste? if yes, what’s the best cheese to use?
can I use parmesan cheese instead of pecorino?
That’s how we do it in Greece as well. Some add cream but everyone knows that the original recipe does not contain cream.
what?! NOOO!!!
Mmmm.
I’ve been making this for years, but I normally add some single cream to the eggs and cheese. Does anyone else do that?
The eggs are cooked with the heat of the spaghetti!
can i use strips of morezella chesse?
a beautiful classic of Italian cuisine
holy crap. if this is original recipe than why other chef are showing so complex n messed up spghaeti.
Looks delicious.
These long ads will be the death of this channel
Senza cipolla e creme?
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!
can I use mozzarella cheese instead?
Why does mine come out a bit tasteless? Nothing like the carbonara I’ve always loved at the restaurants..
empjori: try “raw” eggs this way, you will change your mind. Warm pasta cooks them
This recipe is wrong. Its the recipe for italian resturants around the world. Not the original you will eat in Rome, Italy.
Classic dish! One of my favorites.
How is an italian taking the bacon OFF the pan?? You put the pasta ON the pan and then add the egg sauce!
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
so the original recipe doesn’t need cream?
Very good. I used parmiggiano instead of pecorino since I didn’t have any, but it was delicious nevertheless.
Kill Google+
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!
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!
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.
i think original recipe includes Parmigiano and Pancetta instead of Pecorino and bacon
OMG……It looks so heavenly
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.
beautiful i love this dish, im making it for my girl tonight.
what can i replace the Bacon with ?
Raw eggs are disgusting. Classical tomato sauce is the best.
Looking at that strainer slide into the pot at 2:21 was so satisfying to watch.
beautiful recipe, and beautiful chef 🙂
Yuuuuuuuum I am very good to make it
this will be a bit naughty
Ci va il guanciale no il bakon madonnaaaaaa