Italian Sauces #1: Carbonara

Italian food is very loved in the entire world. You can live wherever you want, you have heard of Pasta and Pizza at least once in your life. No matter if you have ever eaten italian food, you have for sure heard from it. The problem is that when people outside Italy try to replicate what we in Italy do usually, because they have no idea how to. One of the most replicated sauses is THE CARBONARA. Here i tell you how it’s done, because i am sick to see some catastrophies.

Carbonara is not a pasta. It’s a sauce. Pasta are Spaghetti, Fusilli, Penne and other tenths of kind of pasta. Carbonara is a sauce. Just saying! Lot of people have tried, try and will try but they failed, fail and will fail. And that’s what surprises me because Carbonara is very easy sauce to do. I mean, once if you read what i have to tell you, you will think “OMG, how could i make something so easy wrong this all time?”

You need four ingredients: guanciale, eggs and pecorino and black pepper. More is UNNECESSARY, USELESS and PRETTY INSULTING to an entire culture and country. Don’t add anything else.

First, take what you need: a pan, a pot, a bowl, water for the pasta, pepper, guanciale, pecorino and egg yolk. Now it’s time to have some fun.

Take the pot, thwor water in it, put the pot on the hob and let the water reach the boiling.

Once you put the pot and turn on the hob, take the guanciale, remove the pork rind from it and cut it first into slices and then into strip. Here there’s a little bit of controversy: for some people, the pieces must be small, for other must be big. The point is that guanciale must be seen and tasted. So, if you cut a pretty big pieces is not that bad…of course not too much, but if i see pieces of guanciale is good. Put the all the gianciale into a pan and let it brown. To have a good result you need about 15 minutes over medium heat, if the pieces are 1 cm thick, being careful not to burn it or it will smell too strong. Of course, the bigger the pieces, the more time you need. However, to make sure you don’t make any mistakes, if the fett of Guanciale turns from white into transparent, then it means that it’s cooked.

Once the water is boiling, salt it and put spaghetti in boiling water and cook for the time indicated on the package. In the meantime, it’s time to prepare the EGGS! Pour the yolks into the bowl, add most of the Pecorino needed for the recipe and the remaining part will be used just before serving. Then wait until pasta is cooked (either “al dente” or well cooked).

Once the pasta is ready, Take the pasta from the pot and drain directly into the pan with the guanciale, stir it briefly to season it, pour the mixture of eggs and pecorino into the pan. Mix quickly to combine everthing. Once you did that, the only thing you have to do is serving with the remaning pecorino and the black pepper on top!


See ya


The Ironically All-Rounder
I'm pretty sure to know everything. If thre's nothing i don't know. be free to tell me!

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