The real Carbonara made in Italy, does not, I repeat, DOES NOT have heavy whipped cream on it. The times I ordered it, or have seen carbonara served in “Italian” restaurants outside of Italy, they all had heavy whipped cream and that is so wrong!
The ingredients found in a real Carbonara are the following:
Because guanciale is hard to find outside of Italy, I make my Carbonara with bacon and I prefer to use Parmesan cheese instead of Pecorino Romano. I find Pecorino too salty for my taste.
This recipe is not your traditional Italian Carbonara, because I’m not using guanciale and Pecorino Romano, but it is very close to it, using ingredients that you can find in any country.
Eggs - The following list is the standard rule of eggs in a Carbonara, but I personally like to add an extra egg yolk for extra natural creaminess.
1 person: 1 whole egg
2 people: 1 whole egg+1 egg yolks
3 people: 1 whole egg+2 egg yolks
4 people: 1 whole egg+3 egg yolks and so on
150 grams of Spaghetti
1 Whole egg and 2 egg yolks
4 slices of Bacon
1 Teaspoon of Salt
2 Teaspoons of Ground Black Pepper
50 grams of grated Parmesan cheese.
1. Place the whole egg and egg yolks, pepper and Parmesan cheese in a bowl and mix them all together.
2. Now move on to the bacon. I used to cut the bacon before cooking it, but I found it is easier and faster to cook both sides of bacon first and then cut it once it’s cooked, so go ahead and start cooking the bacon. Make sure you don’t overcook it.
3. When the bacon is cooked you can go ahead and put it on a cutting board and cut it into pieces and let it rest for a couple of minutes.
4. Place water with salt in a pot and bring it to a boil.
5. Now that your bacon is no longer warm, place it in the bowl with the egg mixture and mix it once again.
6. When the water is boiling put in the spaghetti and cook for about 10 minutes.
7. Before you drain the pasta, with a cup grab some of the boiling water, keep it on the side and turn off the stovetop, you won’t need it on anymore.
8. Drain the pasta.
9. Place drained pasta back into the pot and dump the egg mixture on it and start stirring it quickly. Note, the warm pasta is going to cook the eggs*.
*If it is not too creamy, you can add some boiling water you set aside from when you cooked the pasta. Do this while you are stirring the pasta with the egg mixture. I sometimes add from a tablespoon to three, depending on how much my pasta needs.
10. Serve quickly as this is a delicate plate that is best served and enjoyed when freshly cooked.
11. Garnish with the grated Parmesan cheese and black pepper.