I'm Antonio Curluccio, welcome to my kitchen. I will show you how to make real Cabonara. Most people make mistakes so let me tell you why. Now this is boiling water to which we add in proportion of ten grams per liter, salt – it should be so. And immediately put them inside to boil the pasta. In this case they are a kind of spaghetti; the largest mass of spaghetti. While they are boiling it takes ten good minutes and no oil please. You do not need him, you just have to stir him a little while he is in them and that's all.
Now for the original pasta you need guanciale which is the page, the pork page and the Romans are very specialists in it because they make it, they treat it like bacon or like pancetta and it is very soft, very tasty and soft . Now you have to cut it into pieces, you can of course also use the normal panceta panceta which is this here but I like guancial when I have it apparently. And this is a recipe for two people. Large pieces. The Romans they are crazy about these pastas. If there is any Roman pasta this is it here. This is a bit like a lot for two people, let's look at it. And the only thing to do now is to make the sauce with good olive oil, throw it in the pan. Here it is. Put the guancia inside it and this is the beginning of the sauce and mainly also the end of it because the rest will come here in this bowl. And now get some good eggs and for two people get two eggs. Oh what a lovely color, look at it! To be a little bad I just take the egg yolk and beat it and for that you do not add any, any cream.
Absolutely forbidden. So this is the beginning of the sauce. So we put some parmesan cheese, in Rome they also use pecorino cheese which is a cheese to be minced. There is fresh pecorino cheese and old pecorino cheese for you should have a little of it all. Abundant pepper. And once stirred and this is the sauce. I would not put salt here because the bacon is quite salty, preserved.
Reduce it a bit because I will look at what is being done with the pasta. I can see that they are still solid so I put them back inside, another three or four minutes. Now here is the bacon which has also produced a lot of fat. You do not need fat, I'll tell you a little trick. Here we are, let's do this. absorb some of the fat and remove in this very simple way. So the pasta seems to be doing well here. Let's enjoy it. That is enough now. I turn off the guancia because it is too hot and I do not want them to be too hot. So now I take the pasta and put it inside, right there and give it flavor this way.
Let them cool doing so. They should not be too hot because what will happen now should have enough temperature to lay the egg around the pasta. And now comes the piece of resistance, the actual sauce. Order! And now we stir them this way. Look at this stage that the heat is too much for this cooking and the eggs become beaten eggs. Not too beaten and this is Carbonara. And now the last touch which is garnish, parmesan cheese or pecorino cheese depending on your taste and in my opinion a nice touch of pepper. This is the decoration for me. And this is the real Carbonara, the only one. And it is exactly as it should be, creamed without adding cream because that is the usual thing. So it's just fantastic. Mmmmm, come on everyone should enjoy this, it's wonderful.
Translated by: Andi Nora.