Spaghetti alla carbonara: Difference between revisions
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|description=The classic Italian - Spaghetti alla Carbonara literally means "Spaghetti in the Manner of the Charcoal Maker" | |description=The classic Italian - Spaghetti alla Carbonara literally means "Spaghetti in the Manner of the Charcoal Maker" | ||
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<!-- /seo --> | <!-- /seo -->The classic Italian - '''Spaghetti alla Carbonara''' literally means "[[Spaghetti]] in the Manner of the Charcoal Maker". Some believe that the dish was once popular with Charcoal makers who lived on the Mountains near Rome because the ingredients were easily portable and cooking was fairly uncomplicated. Others believe the dish derives its name from all the freshly ground pepper that is added to the spaghetti at the last minute. Actually, the origin of the dish is quite recent, since it was unknown before Second World War. The dish uses [[pancetta]] or [[guanciale]], which are similar to [[bacon]]. If you want to stay true to the Roman heritage of the dish, you must use grated [[Pecorino Romano]] cheese, but it can be substituted by [[Pecorino sardo]] or [[Parmesan]]. A mix of the two cheeses is also common. | ||
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|TotalCalories = 2864 | |TotalCalories = 2864 | ||
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 15 minutes | |CookTime = 15 minutes | ||
|Image = [[Image:Spaghetti alla carbonara recipe.jpg|alt=Electus]] | |Image = [[Image:Spaghetti alla carbonara recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
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''<span class="reviewTitle">A household staple</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5</span> | |||
<span class="reviewDesc">We have this weekly - with LOTS of Parmesan</span> | |||
<span class="reviewAuthor"> [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] </span></span> | |||
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[[Category:Boiled or simmered]][[Category:Pan fried]] | [[Category:Boiled or simmered]][[Category:Pan fried]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/spaghettiallacarbonara|#spaghettiallacarbonara]] [[Special:Search/pancetta|#pancetta]] [[Special:Search/grated|#grated]] [[Special:Search/garlic|#garlic]] [[Special:Search/parsley|#parsley]] [[Special:Search/boil|#boil]] [[Special:Search/eggs|#eggs]] [[Special:Search/pecorinosardo|#pecorinosardo]] [[Special:Search/cheese|#cheese]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/spaghetti|#spaghetti]] | ||
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Latest revision as of 09:54, 5 January 2022
The classic Italian - Spaghetti alla Carbonara literally means "Spaghetti in the Manner of the Charcoal Maker". Some believe that the dish was once popular with Charcoal makers who lived on the Mountains near Rome because the ingredients were easily portable and cooking was fairly uncomplicated. Others believe the dish derives its name from all the freshly ground pepper that is added to the spaghetti at the last minute. Actually, the origin of the dish is quite recent, since it was unknown before Second World War. The dish uses pancetta or guanciale, which are similar to bacon. If you want to stay true to the Roman heritage of the dish, you must use grated Pecorino Romano cheese, but it can be substituted by Pecorino sardo or Parmesan. A mix of the two cheeses is also common.
| Spaghetti alla carbonara | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 716 |
| Ready in: | 25 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 25th October 2012 |
|
Best recipe reviewA household staple 4.7/5 We have this weekly - with LOTS of Parmesan |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 400 g (14 oz) dried spaghetti
- 175 g (6¼ oz) piece smoked pancetta with the rind removed or of course, home smoked bacon!
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, peeled and crushed
- A good handful of parsley, stalks removed and finely chopped
- 3 large free-range eggs, beaten
- 50 g (1¾ oz) Pecorino sardo, finely grated
- sea salt and freshly ground black pepper
Method
- Boil 4.5 litres (8 pints) of water in a large pot and add 2 teaspoons of sea salt
- Add the spaghetti and cook for ten minutes - timed once it returns to the boil
- Meanwhile, cut the pancetta into bite-size pieces
- Heat a large frying pan or wok over a medium-high heat, add the oil and pancetta and fry for a few minutes
- Add the garlic and parsley and cook for long enough to colour the garlic, being careful not to burn it. Set aside
- Drain the spaghetti then pour into the frying pan with the pancetta, garlic, parsley and a little splash of olive oil
- Stir in the beaten eggs and half of the grated cheese and mix together well
- Season with a little salt and black pepper
Serving suggestions
Serve hot, garnished with the remaining grated cheese
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