How to Make SPAGHETTI CARBONARA (Approved by Romans) - Carbonara wird ein klassisches italienisches Nudelgericht und hat seinen Ursprung in der Region Latium. Es ist durch seine Einfachheit und den köstlichen Geschmack beliebt, das lediglich aus wenigen Zutaten hergestellt wird. Die Hauptzutaten sind Spaghetti, Speck, Eier und Käse, die zusammen eine cremige und würzige Sauce bilden.

Zwar Carbonara ein einfaches Gericht ist, gibt es einige Varianten, die die traditionellen Zutaten durch andere ersetzen oder zusätzliche Zutaten hinzufügen. Zum Beispiel können Pilze oder Erbsen hinzugefügt werden, um dem Gericht eine zusätzliche Note zu verleihen. Es gibt auch Abwandlungen, die Sahne oder Milch verwenden, um die Sauce cremiger zu machen, obwohl diese Zutaten in der traditionellen italienischen Carbonara nicht enthalten sind.

How to Make SPAGHETTI CARBONARA (Approved by Romans)

Spaghetti carbonara recipe – original and approved by Romans! Before we start, the number one rule is simple –REAL SPAGHETTI CARBONARA RECIPE IS MADE WITH EGGS, NOT CREAM!

Combine fresh eggs, with crispy guanciale, salty pecorino cheese and pepper to create the perfect, classic Roman pasta dish, Carbonara. In this video recipe, I tested out my traditional version with some locals from Rome and they loved it! Make this classic the right way and I promise, your tastebuds will thank you.

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HOW TO MAKE SPAGHETTI CARBONARA

INGREDIENTS: 5L Water Pinch rock salt 300g/10 oz Spaghetti (or Spaghettoni/Rigatoni/Paccheri) 150g/5.3 oz Guanciale 200g (2 cups) Pecorino cheese 4 eggs Pepper

UTENSILS: Large pot for cooking pasta Chopping Board Knife Large fry pan Mixing bowl Fork Ladle Long set of tongs

METHOD: 1. Spaghetti carbonara takes just a short time to make so first up, boil the water to cook your pasta in a large pot. 2. Cook the pasta according to the packet instructions when it comes to time, making sure the pasta is al dente. 3. Cut the skin off the guanciale (making sure to leave the peppery/seasoned crust), then slice it into thin strips. 4. Put the large fry pan on the stove at a low to medium heat. For the spaghetti carbonara recipe to be just right, add the guanciale into the pan, let it cook very slowly and it will create its own delicious oil. 5. Let the guanciale simmer and crisp up very gently. 6. Get your mixing bowl and add 4 eggs, then whisk them really well. 7. Next, add the pecorino cheese to make this spaghetti carbonara recipe, and lots of pepper before mixing it together really well. This will create a scrumptious cream for you to add to your pasta. 8. Once the pasta has boiled to your preferred taste, using a set of tongs, take out the pasta from the boiling water and add it straight to the pan, making sure small drops of the water mix into the pan too. 9. Turn off the cook top, so the pasta and guanciale stop cooking. 10. Next, using the ladle, get a full scoop of pasta water out of the pot and add it to the egg and cheese cream, then mix through well using a fork. VINCENZO’S PLATE TIP: The pasta water is the KEY to making the Spaghetti Carbonara recipe PERFECTLY! Don’t miss this step!! It will help to combine all the ingredients well and they will stick to the pasta better. 11. Now, turn the cook top back on a low heat, add some pasta water to the pan, and now, pour the cream over the top, then mix it through using your tongs – be gentle, but fast! Let it cook through but don’t let the eggs scramble or you will end up with a frittata! 12. Keep mixing the cream through until it just starts to thicken, stir is through and then serve.

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Alles in allem ist Carbonara ein köstliches Gericht, das besonders für Pasta- und würzige Soßenliebhaber geeignet ist. Mit nur einer Handvoll Zutaten kann man ein köstliches Gericht kreieren, das perfekt für eine schnelle Mittags- oder Abendmahlzeit geeignet ist. Egal, ob man die traditionelle Version oder eine der zahlreichen Varianten ausprobiert, Carbonara bleibt stets eine geschmackvolle Entscheidung.