Monday, April 26, 2010
Pasta alla Carbonara
Today's recipe is about a "legendary" dish which is extremely easy to prepare but most of the time isn't cooked as it should be. Read on to discover the little tricks needed to have the "real thing" on your table.
Many legends and histories are told about how this recipe was born. Some people says it was invented after the WWII when American soldiers brought to the occupied Rome bacon and powdered eggs ingredients. Whatever the origin was, the recipe wasn't recorded before WWII so probably there's some truth behind it.
Ingredients (serves 4)
1 lb. spaghetti pasta
5 oz. guanciale (hog jowl that is the lard coming from the cheek of the pig)
5 oz. grated pecorino cheese
a teaspoon of pork fat
pepper (a lot of it!)
Put a tablespoon of pork fat in a pan over very low heat and let melt. When hot add diced guanciale and let it cook slowly until the fat becomes almost transparent and crisp. When ready put aside keeping hot. The pork fat is needed so to avoid to burn too much the guanciale at start but if you have a very good pan you can try to cook it with its own fat. Whisk in a bowl two whole eggs and two yolks, add the grated pecorino and the pepper continuing to whisk until creamy.
Cook the pasta in abundant salted water and drain when "al dente". Pasta need to be still pretty moist, add a couple of tablespoon of cooking water if needed, then blend in the bowl with the egg mixture so to coat the pasta with it. Add the guanciale and serve.
(Alessandro Guerani is a professional photographer specialized in food shooting. He lives in Bologna, Italy, and is available for assignments to create the images you always craved. Read the "About me" or contact him using the "Mail me" in the blog menu above.)
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