It literally translates charcoal maker, so this is a charcoal makers sauce. One Italian food historian
claims that at the end of World War II, American soldiers befriended the locals and brough them fresh bacon and eggs. When asked to prepare a pasta sauce with this fare, carbonara was the end result. Perhaps the locals in question were in the business of making charcoal.
The key to success with this dish is to use the best ingredients you can find. A quality pancetta from your local Itailan deli (or better still Puddledubs if you live in Fife), free range eggs and a good quality pasta. Follow this rule and you'll make a dish fit for the Gods (Bachus would love it!).
Ingredients for 3 people
- 125g Pancetta or bacon pieces
- 2 cloves of garlic lightly mashed just breaking the skin which you discard.
- 1 tbsp extra virgin olive oil
- 2 tbsp dry white wine (optional)
- 4 egg yolks
- 2 tbsp freshly grated Romano cheese
- 25 / 1 oz freshly grated Parmia Regiano Cheese
- freshly ground black pepper
- 2 tbsp double cream (optional)
- 1 tbsp finely chopped flat leaf parsley
- Fresh Pasta (the usual pasta for this is spaghetti, but I always prefer a tagliatelle)
- In a bowl beat the yolks of the eggs together. Some recipes use the white too but I think the yolks on there own make a richer sauce.
- Mix in the cheeses, the parsley, a pinch of salt, the pepper and if used the cream.
- Cook the pasta as per the instructions with a pinch of salt and 1 tbsp of olive oil.
- While it is cooking, heat the oil in a pan and fry the garlic until it is golden, when you should discard it.
- Add the pancetta or bacon and fry until crisp
- If using, add the wine and cook for a couple of minutes till it evaporates. Take off the heat.
- Drain the pasta and tip into the pan with the bacon, stirring it together.
- Mix in the cheese and egg mix. The residual heat will be enough to cook the eggs.
- Serve with some garlic bread and eat with a big grin on your face.
4 comments:
Funny just brought back a large bit of pancetta from italy last week along with some fantastic cheese. Carbonara has since been made twice. I'm not sure its needs the cream personally but as you say "optional". Funny i had three carbonara's while in Italy and only on was creamy. When I enquired they said it for the tourists as they prefer it that way....
I'd agree, I don't tend to use the cream, the key is good quality eggs and Pancetta, don't skimp. I included the cream as a varient as it is sometimes used. Some restaurants really mess it up by adding brandy, heaven forbid. At the end of the day it's that old classic combo of bacon and eggs and those are the flavors that should come too the fore.
If you get the chance Puddledubs Pancetta is out of this world and a Carbonara made with that warrants some top drawer pasta such as the stuff you buy from V&C. Either that or roll out the pasta machine and make with the double 0 flour. Licensed to make pasta.
I do have some V&C pasta. may give it a go this week using whats left of the Italian Pancetta. Big fan of all things puddledubs. Enjoyed their pork and apple sausages only yesterday.
I modded the recipe slightly to add a tablespoon of chopped parsley. I don't normally use it myself, but most authentic recipes do.And hey, it's just one more of your 5 a day. :-)
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