"Proper" Pasta Carbonara
Oct 5, 10:20 pm in Food
There are some dishes around that when you order you never know what you’re going to get. I’ve been served Ceasar Sallad with Rhode Island dressing, Salad Nicoise with ham and pineapple and Pasta Carbonara in a wide array of versions but always with cream. There are probably as many interpretations of Pasta Carbonara as tourist restaurant chefs. However after careful research, eating tons of pasta, I’ve found that in a proper Carbonara there is no cream. In at least the northern parts of Europe cream and fat is almost the synonym of Pasta Carbonara.
To make a “proper” and slightly healthier Carbonara this is what you need.
- Eggs
- Parmesan
- Pecorino (or more parmesan)
- Pancetta (or bacon)
- Good quality strong spaghetti (no eggs)
- Salt & Black Pepper
Take one egg for each person and beat them in a bowl until frothy. Mix in equal parts of grated Parmesan and Pecorino. Use plenty of cheese to get a thick sauce. Add salt and coarsely ground black pepper. At the same time fry the Pancetta in some olive oil just until they start to turn golden brown. At that point quickly take the pan off the stove and pour some cold water over the Pancetta to stop the frying process and soak up all the taste in the pan. Do not put too much water, just so that each Pancetta bit gets a good splash.
Boil the paste until al dente. If you overcook it, the pasta goes mushy and the nutrients in the pasta goes from good slow carbohydarates to fattening unhealthy carbs. I find that usually half the recommended cooking time is enough.
Always cook pasta in plenty of water with salt. (Comment: It is totally pointless to pour olive oil in the water for the pasta to be less sticky. The reason it is sticky is because it’s overcooked. In addition, the oil will always float to the top as it’s lighter than water and hence can’t mix with the pasta.) The best way to get the pasta perfect is to taste it. With dry pasta I start tasting it after 5 minutes and then every half minute until it’s good. When bitten through it should feel springy and get firmer towards the middle, of course not hard but firm with a bite. Once the pasta is ready pour out the water quickly and drop all the pasta into the bowl with the egg mix. Not the other way around, you want to expose the egg mix to aas much heat as possible. Pour the bacon on top and mix it all very quickly making sure that all the pasta gets in contact with the eggs and the cheese. It is important that this happens quickly so that the pasta doesn’t lose too much heat but is able to coagulate the eggs and melt the cheese.
Serve immediately with grated parmesan on top and black pepper to your liking. Enjoy!
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