Carbonara is from Rome and is one of the world’s favorite pasta dishes. It’s famous for a reason…
The pasta is coated with an irresistibly creamy sauce, which contrasts with the sharp salty notes of Pecorino cheese, punctuated by crispy morsels of cured pork cheek and laced with aromatic black pepper. It’s just heaven! Carbonara is traditionally prepared with just a handful of ingredients. The magic is all down to the preparation. Take note, garlic, cream, onion…. You are not welcome here!
Make the best out of these simple ingredients, you don’t need anything else. It’s all about the right technique – and lots of practice, of course. The recipe differs from family to family, but this recipe is from our Cesarino Manlio, who learnt to prepare this recipe with his grandfather. Learn more about Manlio here.
Here are some words of advice from Manlio:
“Make sure to work quickly and efficiently when making Carbonara. If your pasta has cooled before you add it to the sauce, or your pork cheek doesn’t crisp up in time, your sauce may be a disaster! Use a dried pasta cooked ‘al dente’, not fresh pasta. I love using thick spaghetti, bucatini or mezze maniche.”
When we asked him about the best techniques, he advises a precise method:
“When you drain the pasta, that it’s crucial that you transfer it straight to the sauce without shaking off any of the cooking water. The heat from the freshly boiled pasta, the starchy cooking water, and the fat from the cheese will bind together to make the legendary ‘cremina’, the creamy sauce that makes Carbonara so good.”
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