Spaghetti alla Carbonara Recipe

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paghetti alla Carbonara are probably the most well-known and imitated dish of traditional Italian cuisine. The creation of this recipe is not well known, many claim paternity and the best way to make it but what is certain is that done well it is a great delight for the palate. It is a recipe considered simple but it is not really like that, in fact it requires a certain manual skill and quality ingredients that must absolutely come from Central Italy. Why is this? Only with the flavors that express Guanciale Umbro or Guanciale Laziale and Pecorino Romano D.O.P or Pecorino Toscano D.O.P you get the optimal result of this recipe, even the Eggs if they are from the nearest farmer and certainly better, but if you do not have this possibility, you have to buy the best ones that are found at the supermarket. For me the pasta for Carbonara is Spaghetti but there is also a Roman tradition that uses Rigatoni, in Abruzzo they also use Spaghetti alla Chitarra, but the important thing is how and with what you prepare the sauce.

This is the Carbonara of my Mom Eduina

The recipe for Spaghetti alla Carbonara of Bolognami is that of my Mom Eduina, who in turn had learned it from her grandmother, who reminded her that she had learned it from a gentleman originally from Terni, who passing through there, with the few ingredients available, had prepared and taught her this exquisite recipe, towards the end of 1800. In my family, Carbonara has always been prepared with this recipe that I will explain to you below and do not listen to those who say that Carbonara is made only with egg yolks, it is not true, once they did not throw anything away, my recipe respects tradition and guarantees you a result exceptional

Ingredients for Spaghetti alla Carbonara:

For Four People

5 Quality Eggs

4 Slices of Guanciale del Trasimeno Bolognami

10 Tablespoons of Pecorino Toscano D.O.P.

Black Pepper from Kampot Bolognami

500 gr. Thick Italian Spaghetti

Preparation of Spaghetti alla Carbonara

First open the Eggs, add the Pecorino Toscano DOP Aged 12 Months Il Caseificio di Manciano, add the Black Pepper from Kampot Bolognami that you have previously crushed in the Mortar, better if stone, (The quantity depends on your tastes, but don't skimp). At this point beat everything well, better if with a whisk, it should become a nice cream, I recommend you beat a lot. The eggs must mix well. Now put the water on the stove, add the coarse salt, when it comes to a boil add the Spaghetti. In the meantime put the Guanciale cut into crosswise strips in a pan and brown until crispy without burning it. Now come the secrets for a great success of the dish: as soon as the Spaghetti are cooked al dente put them in the Guanciale pan and sauté them on a high flame turning them until they fry, at that point turn off the heat, wait a few seconds, quickly beat the Egg sauce and put them down in the pan. Stir well and serve, the sauce will remain nice and smooth and shiny, you will feel that great goodness

Recommended Wine for Spaghetti alla Carbonara

The wine that I recommend and prefer for Spaghetti alla Carbonara is Trebbiano Spoletino Perticaia, it is a white wine that comes from 100% Trebbiano Spoletino grapes from the green heart of Umbria. The vines are located on slightly sloping land at 325/350 m above sea level, facing South-West. In the glass it is straw yellow in color with typical greenish reflections. On the nose you can perceive elegant fruity and vegetal scents with notes of apple, grapefruit, sage and hawthorn. In the mouth it is fresh and savory with a wide taste spectrum, a pleasant softness makes room for a mineral and persistent finish. It should be served at a temperature between 8 and 10 degrees