If you don’t want to offend our transalpine neighbors, especially in Lazio and more specifically in Rome, there are a few principles you need to respect the next time you make spaghetti alla carbonara. Here are Cocotte’s tips.
First, no fresh cream. Sacrilegious! Deuxio, high quality meat, guanciale (dried, unsmoked pork cheek) or pancetta (salted and dried breast of the same animal). But yes! Tertio, a real Italian cheese, Parmiggiano-Reggiano or Pecorino. Meats and cheeses, you’ll find them in real Italian grocery stores. Echo!
For 6 people
: 500g spaghetti, 200g guanciale (or failing that, very good smoked bacon, torn), 3 eggs, 100g parmesan, oregano, olive oil, fresh pepper.
: 15 minutes – cooking
: 15 minutes – cost
: Parmesan grater.
: Slice the guanciale and then cut into small strips. Dry fry in a non-stick pan. Reserve them. Grate the parmesan. Heat a large pot with a tablespoon of olive oil and a pinch of dried oregano. Cook the pasta for the time indicated on the package. Beat the eggs as if making an omelette, add 75g grated parmesan and pepper. Drain the spaghetti but keep a broth equivalent in the bottom of the dish. Add the egg yolks, guanciale and parmesan and whisk vigorously to prevent the eggs from curdling.
: Serve spaghetti alla carbonara on large flat plates, season with pepper and sprinkle with more Parmesan. Eat very hot.
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