Carbonara – the Italian, the real one
November 12, 2018
We enter an Italian restaurant. We want to have a really tasty Italian pasta. Something that has some salty bacon in it and has a creamy texture. That would be THE carbonara. But not with cream, not at all, that would be a crime! And not with sour cream either! These two ingredients have nothing to do with the classic, soft, creamy, fresh pasta!
We ate Carbonara in Rome near the Vatican, outside the walls of it, at Il Giubileo. It is a classic restaurant, not just when it comes to food, but the whole ambiance too. Full of Italian families, locals and business people – so it’s not the typical tourist hub.
Address: Il Giubileo, Via di Porta Cavalleggeri, 145, 00165 Roma
The best thing about Italian dishes is that you only need 4 ingredients to prepare a divine dish! Carbonara is the same; all you need is: eggs, pasta, bacon and cheese …
Ingredients (for 4 people):
300 g rigattoni pasta (you can use a different type too)
250 g bacon, cut to small pieces
200 g shredded parmesan or grana padano cheese
3 whole eggs and 2 yolks
Salt and pepper based on taste
Cook the pasta in salty-oily water to al dente. I like to use rigattoni pasta for carbonara because the sauce sticks to the inside of the tubular pasta. But it’s up to individual taste what pasta one uses.
Heat up a pan and fry the chopped bacon until its fat is discharged . Meanwhile, mixed all the eggs and yolks in a bowl and add 170 g of grated cheese. Season with salt and pepper to taste.
When the pasta is cooked, drain the water (do not wash it in cold water) and mix the hot bacon and the fat with the pasta – the fat will cover it from the inside as well. Then pour the eggs with the cheese on it and mix it until it becomes creamy.
Serve fresh and hot, sprinkling the top with a little extra cheese.