A lot of people put so many other ingredients in Carbonara like cream or feta cheese thinking that it will give a better flavour but I think they were wrong, or just that is not an original Carbonara. I saw this recipe from one of my favourites chefs Antonio Carluccio and I decided to share with you.
This recipe serve two people and it will take 15 minutes of you time.
Ingredients
- 200gr spaghetti (capellini)
- 80gr smoked bacon
- 60gr parmesan cheese (or pecorino)
- 1 egg and 2 egg yolk
- 1/2 clove of gralic
- 1/2 chilli (optional)
- salt and papper
Instructions
The fastest way to cook this meal is to prepare everything first because the capellini is very thin pasta and it take only 2 minutes to cook. First you need to cut the bacon on small-medium chunks and put in the pan on medium heat. In a separate bowl mix egg yolk and one whole egg with parmesan and a lot of pepper. In the meantime cook the pasta in 1l of boilng water with 10gr of salt , and stir ocassionally. Strain the pasta and splash it with cold water. Turn off the heat and add the pasta in the pot with bacon and mix for one minute. Then add eggs and cheese and mix one more time. Sprinkle with fresly ground black papper and some more parmesan and you are done.
This pasta got name during the WW2 when the Italian soldiers were in battle in Africa and thay have only bacon and pasta with them. Only spice they could found in desert was papper so they were putting so much it that the pasta get name Carbonara or black pasta.
Италијанска Карбонара
Много људи ставља толико других састојака у Карбонару попут павлаке или фета сира мислећи да ће дати бољи укус. Мислим да је то погрешан начин спремања ове пасте, а и то није оригинална Карбонара. Овај рецепт сам видео код једног од мојих омиљених кувара Антонио Карлучио и одлучио сам да га поделим са вама.
Овај рецепт служи двоје људи и узеће вам око 15 минута.
Састојци
- 200гр шпагета (Цапеллини)
- 80гр димљене сланине
- 60гр пармезана (или пекорино)
- 1 јаје и 2 жуманцета
- 1/2 чена белог лука
- 1/2 чили папричице (опционо)
- соли и бибера
Инструкције
Најбржи начин да се скува ово јело је да све прво припремите, јер Цапеллини је веома танака тестенина и треба јој само 2 минута да кува. Прво исеците сланину на мале комаде средње величине и ставити у тигању на умереној ватри. У одвојеној посуди помешати жуманца и једну цело јаје са пармезаном и доста бибера. У међувремену скувати тестенину у 1 литри кључале воде са 10гр соли, и мешати повремено. Процедите тестенину и прошарајте је са хладном водом. Искључите ватру и додајте тестенину у лонац са сланином и мешајте око један минут. Затим додајте јаја и сир и све поново промешајте. Поспите свеже млевени црни бибер и још мало пармезана и завршили сте.
Ова паста добила је име током Другог светског рата када су се италијански војници борили у Африци а са собом су имали само сланину и пасту. Једини зачин коју су могли наћи у пустињи био је бибер па су га стављали толико много да је паста добила име Карбонара или црна паста.
Wow! I think I am going to try to make this. Thanks for posting!
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Glad you like it 🙂
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Looks AMAZING
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Thank you 🙂
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Looks delicious!!
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Thank you 🙂
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Looks so yummy
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Thank you 🙂
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I agree with you: the simpest dishes are best left simple. (I do on occasion toss in a few extra things, but I love carbonara just as it is.)
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My absolute favorite dish !
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Nice! Carbonara is one of my favorite pasta dishes! Hope you enjoy the holidays 🙂
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Marry christmas to you 🙂
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You too!
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This is the way I like it too!
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Hey, Mio! I would like to taste your carbonara. Can you send me a little? 🙂
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Looks delicious. Definitely going to make this !
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Thank you for sharing this wonderful recipe!
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Love it!
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Carbonara is my favorite! This looks delicious 😀
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This is the first time in my life I see a REAL carbonara from someone not italian! I’m almost crying from joy, thank you!! 😀 Sometimes even in Italy we discuss about when to add the egg, btw!
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Glad to hear that. Italians have great story behind carbonara and I think it’s disrespectful to them to change the recipe 🙂
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You do this very well. Definitely worth a follow! Good wishes.
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Thank you simon 🙂
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Ooohhh yum! I like the little history lesson at the end too 🙂
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You have a nice photography skills! Even though you use phone camera, it still looked amazing! i’m jealous!
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Thanks 🙂
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You’re welcome! 🙂
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This looks so good! I don’t eat meat, but I bet this would be just as good without the bacon. Also, in your “About Me” section, you say your photos aren’t that good, but I think your photos and dishes are beautiful!
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Thank you 🙂
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I love this recipe. Really easy to make and sounds delicious 😋😊. I’ll definitely try it out 👍🏻
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Thanks for this. Years ago someone showed me how to make this minus the bacon – have’s never been able to duplicate the taste. Now I know why – egg yolks ratherc than whole eggs. As someone who prefers fish to pork, I’ll make this with smoked salmon, or sundried tomatoes in place of bacon. Mmmm yummy!
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I loved reading about the history of this dish! Cool!
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I make non-traditional carbonara all the time but you’ve inspired me to try this recipe – sometimes paring down the ingredients really makes them shine. Looks great!
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Very interesting. Thank you for sharing.
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Love the history. I have always made mine with one egg and a little cream, otherwise the same…so good!
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Thanks Sylvia 🙂
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Looks just like the Romani style carbonara I had in Rome! Yum!
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Reblogged this on Once Upon a Spice and commented:
AUTHENTIC RECIPE! Simple & Delicious Pasta Carbonara by Mios. Che Bella!
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