A much-discussed dish… the carbonara started in northern Italy, where the poor villagers made the pasta with the simple ingredients and above all the economical ingredients they had. Pasta, eggs, cold cuts, and cheese were plentiful. Cheap meat they used (and not bacon we are used to here) is the pancetta we get from the pork belly (the same piece we make bacon, but it is not smoked) and of course the guanziale which is the pork cheeks the same fat with pancetta, and also salted. But because we have to look for shops to supply us guanzale, we will adapt to make our carbonara with the easy ingredients that can be found in the market such as smoked pork, bacon, etc. We will make it in 10 minutes, and we will enjoy it !! !
- 500 g spaghetti or linguine or tagliatelle
- 1 tablespoon cow butter
- 200g smoked pork or bacon or pancetta (if we do not find guanciale) cut julienne (thin oblong sticks)
- 100 g of parmesan
- 100 g pecorino
- 5 egg yolks
- Salt, freshly chopped pepper.
- We start boiling our spaghetti.
- While we are boiling them in a deep pan, add our pork with the butter and sauté.
- Put the egg yolks in a deep bowl, and with a ladle while stirring with quick movements with the egg beater, slowly add a little water from our spaghetti (put around two to three spoons of water)
- Then, after our pork is sauteed, we add the boiled spaghetti 2-3 minutes before what the package says to the pork, the cheeses, and we add the eggs that we have beaten with water.
- Mix very well, and serve with freshly ground pepper and grated cheese.