We have had a fierce fight with Italian cuisine since we made the spaghetti carbonara with creamwhat we could call false spaghetti carbonara, until we realized that the authentic recipe for spaghetti carbonara was made with eggs.
They weren’t made with bacon either.but with guanciale, another more or less understandable detail since we did not have so close at hand the repertoire of cold meats and Italian cured meats.
Today, to settle debts with our transalpine neighbors, we make some canon carbonara macaroniwith its egg yolk, its grated Parmesan cheese and its authentic guanciale.
Obviously, if you don’t have Parmesan, you can grate another aged cheese And if you don’t have guanciale, keep resorting to bacon, nobody is going to tell you off.
Cook the macaroni in salted water for five or six minutes, depending on the manufacturer, strain and reserve the macaroni and part of the cooking waterbecause they will finish cooking later.
Cut the guanciale into five millimeter dice and cook in a frying pan until the fat is released and brown. Reserve the fat and guanciale.
in a large bowl Add the egg yolks, the grated Parmesan, the guanciale fat and part of the golden guanciale (the remaining part is to decorate the dish), season with salt and generous amounts of freshly ground black pepper.
Finish the sauce by mixing it little by little with the pasta cooking water in a casserole over very low heat next to the macaroons.
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With what to accompany the carbonara macaroni
Between the guanciale, the egg, the cheese and the pasta, these macaroni carbonara are pretty heartyso we can lighten up the festival with a caprese salad or a Sicilian caponata.
In DAP | The best 79 Italian pasta recipes from Directo al Paladar
In DAP | The 54 best spaghetti recipes from Directo al Paladar