Spaghetti Carbonara - original Italian recipe

Spaghetti carbonara: a great Italian pasta recipe. Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozaf...

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Welcome to the GialloZafferano kitchen! I'm Sonia and today we'll be preparing a classic pasta dish from the Lazio region: Spaghetti alla Carbonara. Let's look at the ingredients we'll be using:
• Four egg yolks + 1 egg
• 100 g/a half cup of grated Pecorino Romano cheese
• 150g/5.5 oz of diced guanciale or a good quality smoky bacon
• 320g/12 oz of spaghetti
• Two tablespoons of extra virgin olive oil
• Freshly ground black pepper
OK. Let's see how it's done.
The first thing you'll need to do is to boil your spaghetti in lightly salted water at a steady boil. Keep the salt low because both the meat and the pecorino cheese are already quite salty. The next step is to sauté the guanciale in a thin layer of olive oil. Once the guanciale is golden and crispy, take it off of the heat and leave it to cool for a few minutes.
In a bowl, I've put the four egg yolks plus the whole egg. Now, whisk them together until completely mixed. Add the grated Pecorino, mix it in well, and after add the black pepper. If the sauce seems to be too dense, you can thin it by adding some of the water from the pasta a little bit at a time. Here we are. Now add the guanciale which has, by this time, cooled a little. Mix everything together, and with that, the sauce is ready.
It's time to drain the pasta. When you drain, leave the pasta a little moist -- don't get rid of all of the water. This will help to thin out the sauce so it coats all the pasta. Now, mix it together, and once the pasta's coated, serve it right away.
Here's our lovely Spaghetti alla Carbonara. Bye, from Sonia and GialloZafferano and see you in the next video-recipe!

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  Howto & Style

[freshgeeh1]

Pasta la vista baby!

[skorpijaue]

No, it is the only proper way. Tere are dozens of ways to spoil it, and dozens of Americanized versions,as in everytihing. You can add cream, oregano, pineaple if you want..but it is not Italian spagetti carbonara..End of story.

[AmoebaCulture]

Tried it. This is the best. Thanks!

[LoLInstinct]

No it's not raw eggs. The heat from the pasta is gonna cook off the bacteria (if any). Salmonella will die instantly if it's subjected to heat above 70 ° C (158 ° F).

[Felix Neo]

tried, its even worst. litterally cooks the eggs right away

[joshybumboshy]

Is it okay if I use Parmesan cheese instead? and add parsley at the end.

[joshybumboshy]

probably need to mix it and serve RIGHT away?

[Deidara senpai]

i'm italian, i eat spaghetti alla corbonara since i was 2 and nothing bad happened to me XD bye.

[jessica Fabr]

he's right...in the original recipe cream is not mentioned...at all!you can add it,is very good ,but the spghetti alla carbonara all'italiana,they are without cream :)

[cheeco8]

Haha you are chinese wtf do you know about carbonara.

[Felix Neo]

This recipe never works for me, when i did it, the sauce seems to clot up and cooks like scramble egg or diced fried egg...she literally just took off from the heat and place it to the sauce, i even let it cool down a little while

[Amanda Wright]

I guess this recipe is best with a fresh farm egg rather than the store bought because you're eating it raw? It's very interesting, Japanese do this same thing, but the starch is rice.