Roman-Style Authentic Carbonara.
To cook Roman-Style Authentic Carbonara you need 8 ingredients and just 18 steps. Here is how you cook it.
Ingredients
- You need of Pasta of your choice.
- It's of eggs' worth (A) Egg yolk (you could also use 1 whole egg and 1 egg yolk).
- Prepare of (A) Parmesan cheese.
- You need of Garlic (finely chopped).
- Prepare of or 1/6 Onion (finely chopped, optional).
- It's of Bacon (or pancetta is even better) (cut into 1 cm thick pieces).
- It's of Extra virgin olive oil.
- Prepare of Black pepper (preferably coarsely ground).
Roman-Style Authentic Carbonara method
- Fill a large pot with 3 liters of water and bring it to boil. This is the water to be used for cooking the pasta. Once the water begins to boil, add 2 tablespoons of salt (this amount is equal to 1% of the weight of the water)..
- The amount of salt used in Step 1 will also add flavor. Measure out the salt carefully. When the pasta water comes to a boil, turn the heat down very low to have it ready..
- Prepare and cut the garlic, bacon, and onion as noted in the ingredient list..
- Combine the "A" ingredients and a dash each of salt and pepper in a bowl and mix well. * I use a small amount of salt and pepper since a lot of the salt will come from the bacon..
- To drain the pasta, place a strainer over the top of another bowl, which should be larger than the bowl in Step 4. Prepare this beforehand in order to quickly use it as a double broiler..
- Combine the olive oil, garlic, and bacon in an unheated frying pan and heat over low heat. * Thoroughly transfer the fragrance of each of the ingredients to the oil..
- When the garlic from Step 6 becomes a light beige color, add the onion, salt, and pepper and heat over medium heat..
- When the onion from Step 7 becomes translucent, remove from heat. Add the pasta to the boiling water from Step 2 and boil over low heat..
- When the pasta is cooked to al dente, drain the pasta in the strainer from Step 5 and preserve the water in the bowl underneath..
- Add the cooked pasta to the frying pan in Step 8 and mix well over a low-medium heat..
- Add one ladle's worth of pasta water (or, if you're using a whole egg, add 0.6 ladle's worth) and the contents of the frying pan to the bowl in Step 4..
- Place the bowl in Step 11 over the top of the bowl containing the remaining pasta water to create a double broiler. Heat the pasta and sauce using this method and mix well..
- (Tip) This carbonara only uses egg for the sauce, so the sauce should become hard around the edges of the bowl. Continuously mix quickly, focusing on the edges of the bowl..
- Once the egg sauce has reached a preferred thickness, transfer the sauce and pasta onto a plate, add plenty of black pepper, and you're done!.
- I sliced Parmesan cheese and used it as a topping. Crisp bacon would also be really delicious..
- Even though only egg is used for the sauce, by using a double broiler and adding a lot of the pasta water will produce a creamy sauce without lumps. If you have any leftover egg yolks, be sure to give this recipe a try!.
- Here's a delicious way of making Authentic Carbonara.. Try this too! https://cookpad.com/us/recipes/153137-absolutely-foolproof-authentic-carbonara.
- Also try this version - "Tomato Carbonara With Plenty Of Bacon". It's quite addictive. https://cookpad.com/us/recipes/154144-tomato-carbonara-with-plenty-of-bacon.