Recipe: how to make real spaghetti carbonara like they do in Italy
The cookbook Il Cucchiaio d’Argento (The Silver Spoon) is the Italian cookbook that is passed down from generation to generation in Italian families. The cookbook is packed with the best 170 Italian recipes of all time from various Italian regions. The Silver Spoon – Classic is a must-have for anyone who loves Italian cuisine and its authentic, delicious dishes, such as this spaghetti carbonara.
There are various explanations for the name of this pasta dish with pancetta, eggs and pecorino romano. Carbonara most likely refers to the charcoal burners who turned wood into charcoal in the hilly area around Rome. During the Second World War, many people fled the city and retreated to the mountains, where they learned to make this dish. Traditionally, spaghetti carbonara is made with guanciale (cured pork cheek), but pancetta (pork belly) is easier to find; just make sure to choose an unsmoked variety. If you cannot get pecorino romano, use Parmesan cheese only.
How to make spaghetti carbonara
- Heat the butter in a pan, add the pancetta and garlic clove and fry until the garlic turns golden brown. Remove the garlic from the pan.
- Meanwhile, cook the spaghetti in a pan of lightly salted boiling water until al dente, drain and add to the pan with the pancetta.
- Remove the pan from the heat and add the eggs, half of the Parmesan and half of the pecorino romano, plus some pepper. Toss the pasta with the mixture until the eggs are cooked and cling to the pasta. Add the remaining cheese, toss the pasta again and serve.
Title: The Silver Spoon – Classic
Price: €49,99
Publisher: Spectrum
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