authentic italian carbonara
A few months ago we showed you our recipe for carbonara sauce, "Spanish style". Here the recipe is made with cream, bacon, egg, Parmesan, garlic… and, although it is delicious and is how we are used to seeing it, it is a bit different from the original Italian carbonara sauce recipe . The authentic one does not have cream and is made with an egg and water taken from the pasta itself when it is boiled.
Much less calories and fat, this recipe is spectacularly good, try it and tell us what you think 😉
Ingredients
For 2-4 people:
- 450g spaghetti or tagliatelle
- 1 small onion or shallot
- 200 g diced smoked bacon
- 2 cloves of garlic
- 3 tablespoons extra virgin olive oil
- 2 eggs L
- 4 egg yolks (separate from the other eggs)
- 2 sage leaves
- 100 g of bacon in strips
- 70 g grated or powdered Parmesan cheese
- Freshly ground black pepper and fleur de sel
Preparation
For the authentic Italian carbonara sauce:
- Put the pasta to boil in a pasta pot with salted water (with coarse salt). We will boil a minute less than what the brand recommends so that the pasta is well al dente (we must bear in mind that it will cook a little more later when making the sauce). While the pasta is cooking, prepare the sauce. EYE: when the pasta is ready we will reserve a large glass of the cooking water.
- Cut the shallot or small onion into small dice.
- In a very large frying pan (we have used the Efficient paella pan from BRA), fry the scallion over low heat along with the garlic cloves and three tablespoons of extra virgin olive oil. After about 5 minutes, add the diced bacon along with the sage and continue to fry over low heat until the bacon is toasted (to taste).
- Beat the eggs together with the yolks
- Now the pasta will be ready, drain it and reserve a glass of the cooking water.
- Sauté the pasta in the paella pan along with the bacon and onion, adding a little (not all) of the cooking water and black pepper.
- Turn off the heat and separate the pan from the heat source. We wait half a minute so that the pan is not too hot.
- Add the beaten eggs, moving the pasta quickly with a wooden spoon and gradually add more cooking water (you don't have to add all of it, this is by eye and you have to add it little by little, carefully so that it doesn't remain excessively liquid).
- A creamy paste should be left, when the eggs are emulsified together with the water and the gluten of the paste.
- Add the grated Parmesan and serve with some toasted bacon strips to decorate.
