Carbonara Classica

by

carbonara
I love the simplicity and the authenticity of this dish.

There was war for the first few weeks when we first
added it to the menu.

Carbonara – where’s the cream!

There are many different stories to the origin of this
dish. My favourite tells the story of the ‘Carboni’
charcoal burners originally from Naples, who travelled
all over Italy at the beginning of the 19th Century to
make charcoal.

In open fires, they would boil the pasta, drain then
add a little of the pancetta, a little cheese and an egg
or two cracked open and mixed together and enjoy
around the camp fire after a hard days work.

All the ingredients would keep well in their saddle bags.

A hundred years later and where still enjoying it.

Fantastic!

Ingredients:

(Serves 2.)
150g pancetta affumicatta, cut
into cubes
2 organic eggs
200g spaghettini
75g pecorino romano
Freshly ground balck pepper
A small bunch of fresh parsley,
roughly chopped
Extra virgin olive oil
Salt for the waterI

Method:

Bring a large pot of water to the boil. Add salt to taste. Add the spaghetti.
The rest takes less time than the pasta needs to cook!
In a large frying pan heat the oil then add the pancetta
and lightly fry.
In a large mixing bowl, crack the eggs, add the grated
pecorino, parsley and several mills of black pepper.
Beat with a fork.
When the pasta is cooked, drain (leave it a little wet to
help release the flavour of the pancetta from the pan),
and add to the pan with the pancetta.
Mix well.
Immediately add pasta and pancetta to the egg mixture.
You musn’t transfer this back to the heat otherwise
you’ll cook the egg and end up with scrambled pasta!
Serve immediately with freshly grated pecorino.

NB This dish needs no added salt, the pancetta and pecorino should have enough flavour naturally ferment.
(Note: The idea for a new cheese was born. Today, most Italian
Pecorino Romano is made in Sardinia.
It’s produced from December to September, maturation varies from five to eight months.
It’s unique salty flavour is perfect for cooking.
For the best Pesto Genovese, use fresh basil, garlic, pine kernels, Pecorino Romano and extra virgin olive oil.)

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