Famous all over the world, this first course is the essence of Italian culture. Very easy and quick to prepare, suitable to delight any greedy palate, carbonara only needs a few quick notes to be made to perfection (no cream please!).
This is my version, developed together with my dear friend, chef Dante, who made it extraordinary.
Tips for a perfect carbonara
This unique and inimitable pasta dish is very simple to prepare, but we must keep a few things in mind. Here are three valuable tips:
- First, if you don’t want to make a mistake, you should count one egg yolk per person, and one whole egg for every two (so if you were 2 people you should use 2 egg yolks and one whole egg).
- After that, the water should be salted, but in a lesser way than any other preparation (the cheese and the guanciale are very salty by themselves and it will not be necessary to add more salt).
- Furthermore, the use of guanciale is fundamental: for a long time the question of using bacon in carbonara has been debated, but no dear friends, just like cream, this ingredient is forbidden in this recipe. Of course, if at the last minute you found yourself with guests at home and you just could not find the bacon, at that point, and only at that point, it would be allowed to make an exception to the rule.
So, now that you know the basic techniques for making this recipe, let’s get started!