Antonia Landi

Archive for November 6th, 2011|Daily archive page

Real spaghetti carbonara – Better than Toast

In Food, Student life on November 6, 2011 at 1:21 am

Picture: bbcgoodfood.com

If you think you’ve had this dish before, think again. Carbonara just happens to be one of the most misunderstood Italian dishes in the world. So much so, that most sauces and recipes widely available have little in common with the original. Real carbonara is deliciously creamy and oh so moreish – and it can be done in just ten minutes.

You will notice from my recipe that there is no cream involved in this dish – that’s right, not even a single drop of cream. ‘But, how else would I be able to make a creamy sauce?’ I hear you say. And here’s where I let you in on the secret of first class carbonara – use eggs. Do you remember how we made custard last week? Heat the milk, stir in the eggs and let it thicken. Well this is a similar concept. Again, the last thing you’ll want to do is to make the eggs coagulate. In other words, solid bits are not allowed. As long as you stick to my instructions, you’ll get perfect carbonara, every time. And what a delight it is to eat!

Whenever I explain to people how to make authentic carbonara, most of them look at me with a disgusted look in their face. Barely cooked eggs? Are you mental? But trust me, once you’ve tried it you’ll never go back to those horribly gelatinous white sauces that you can buy in a supermarket. The combination of the egg and the cheese, which will just slowly melt into the sauce, delivers such a great result that will leave you with a plateful of pasta finely coated in the simplest, and quite frankly, greatest sauce for a satisfying midweek meal. And if on your way to carbonara heaven you encounter any sceptics just ask them this: Do you eat custard? Good! IT’S THE SAME THING.

Feeds 2:

180g Spaghetti (I use DeCecco)

1 pack cubed pancetta (equivalent to approx 100g)

Generous handful of grated pecorino Romano

Knob of butter (optional)

2 fresh eggs

2 garlic cloves

Plenty black pepper (salt is optional, as the pancetta and pecorino are quite salty themselves)

Watch the video for instructions, and do get in touch if you have any questions, as silly as you think they might be!

And finally, have a look at these great links for inspiration and information.

I don’t know about you but I love to find out where a dish comes from! I won’t spoil anything, so here’s a great link about carbonara and its origins.

For this recipe you’ll want to get the freshest eggs possible. If you’re not sure just how fresh your eggs are, take a look at this site, which should help you out.

And finally, here’s an article about one of my favourite rant subjects! Do you think you know Italian food? Check out this link to find out!

Antonia Landi for the Useful Times.

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