Authentic Spaghetti alla Carbonara

Chef Antonio from Il Porcellino Italian Restaurant in Mississauga prepares an authentic Italian classic.

Category:

Howto & Style

Tags:

• Italian
• food
• spaghetti
• carbonara
• how to
• cuisine
• cooking
• Il Porcellino
• mississauga
• restaurant
• canadian
• catering
• italian restaurant

[amnesiac1975]

Good, fresh spaghetti is the best choice.

Antonio, are you Italian or Canadian?

[PorcellinoRestaurant]

@amnesiac1975 I am a Canadian Italian!

[1990Olloccin]

i see.this is the orginal recipe.why people had a misconception on putting cream on carbonara.lol

[PorcellinoRestaurant]

@1990Olloccin The misconception I believe was due to "lost in translation".

In the 2nd world war, when American soldiers were introduced to this Roman dish, their translation of the ingredients were a creamy pasta, with bacon, eggs and black pepper.

Thats why many North American recipes call for Amercican style bacon, which is raw and smoked, unlike pancetta which is salt cured. The eggs, cooked at too high a temperature creating scrambled eggs and adding cream to make the sauce.

[PorcellinoRestaurant]

In regards to some comments about cooking times for spaghetti, please note that I am using fresh cut spaghetti that cook in 2 to 3 minutes, unlike the dried variety that can take 8 to10 minutes to cook.

When cooking dried pasta, the package states the cooking time. In general, I would suggest cooking at least 1 to 1.5 minutes less than directed, and allow the pasta to finish cooking in the pan so it absorbs the flavours of the pan sauce.

[PorcellinoRestaurant]

@frickadele the reason I dont mix cheese into the eggs, is that under any kind of heat, the cheese will actually stick to the bottom of the pan or pot and eventually burn, leaving not mauch cheese in your dish. I always fold cheese in at the end just before plating. But hey, 1000 chefs will cook 1 dish 1000 different ways! The most important thing is that you enjoy the final product. Glad you liked it.

[1990Olloccin]

@PorcellinoRestaurant oh i see chef,here also in the philippines, carbonara with cream is common. I think eggs combined with cheese is great, but im hesisitant, if the egg and cheese mixture would also taste like a raw scrabled egg.

[frickadele]

@PorcellinoRestaurant

I've tried it both ways...

the cheese mixed with the eggs and

the cheese not mixed with the eggs

but grated when plated.

I think the Carbonara tastes better...

in the latter.

Also, the amount of hot pasta water, in the

prep., is VERY importante per sapere.

Good tips and good vid!

[chriscmoi]

Just did this recipe and it tastes delicious. It is really easy to make.

[PorcellinoRestaurant]

@LucLeFou Thanks, in everyone's own kitchen, there is no write or wrong when it comes to cooking. It's all a matter of taste. I love Parmigiano in my eggs when making a frittata, it makes the eggs nice and fluffy. For Carbonara, I would add the cheese after cooking, either before plating, or just grate it on while eating. But that's IMHO.