This must be one of the tastiest dishes from the Italian cuisine. Creamy, rich, moist, salty, aromatic, delicious and not difficult to prepare. It’s also not difficult to ruin the dish, that’s why Antonio Carluccio recorded a video showing you exactly how to prepare it and how to make sure your Carbonara is creamy.
About the ingredients: If possible, use guanciale, cured pork cheek. It’s also used for another delicious recipe from the same Italian region: Bucatini all’amatriciana. The pork meat is rubbed with salt, pepper and various herbs and cured for a number of weeks. Guanciale is not smoked and therefore its taste is very different from bacon. Pancetta (made from pork belly) could be an alternative, provided it’s not smoked.
As emphasised by Carluccio, most certainly no cream. And no garlic, basil, parsley, onion or white wine we would like to add.
We enjoyed our Spaghetti Carbonara with a glass of Bardolino 2022, produced by Monte del Frà from Italy. The wine has a beautiful deep red colour and the aromas made us think of red fruit and perhaps pepper. The wine is medium bodied with some acidity and fruitiness. In general, you’re looking for a fruity red wine with a touch of acidity, for example Chianti Classico, Montepulciano or Barbera. If you prefer a white wine, then a Pinot Grigio or Soave is a good choice.
What You Need
- 125 grams of Guanciale
- Parmesan Cheese
- 2 organic Eggs
- Olive Oil
- Black Pepper
What You Do
Cut of the cured edge of the guanciale. Dice the meat. Heat a pan, add olive oil and reduce the heat to medium. Fry the guanciale. In parallel cook the spaghetti al dente, this will take some 10 minutes. Whisk the eggs, add some freshly grated Parmesan cheese and whisk again. When the pasta is ready, remove the pan from the heat and add the spaghetti straight from the water to the pan. Combine and make sure the spaghetti is nicely coated with the fat and juices from the meat. Now it’s time to create your creamy carbonara! Check if the spaghetti and the pan are not too hot. If so, better wait a minute. Add the egg mixture, combine, keep moving the spaghetti, add some freshly grated black pepper, keep stirring and then serve immediately on a warm plate with some extra Parmesan cheese.
2 thoughts on “Spaghetti Carbonara with Guanciale”
Ik zou zo een bordje met deze Italiaanse meneer mee eten. Mmmm
En dat zonder room!
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