Today I want to share with you a first course that is so loved in Italy but also in the Europe in general, THE TRADITIONAL RECIPE OF THE ROMAN CARBONARA. .Yesterday I was thinking about of explaining this plate to American people, so between the ingredients bacon instead of jowls and kitchen cream to make it smooth. Then I thought, why change everything in a plate that is so typical and loved right for its doc ingredients? That it wouldn’t be a carbonara no more but only pasta with kitchen cream and bacon. So I decided that I will give to you the traditional recipe of carbonara, then if you want to change some ingredients you could do with any problems but I’m going to write this recipe exactly how it is supposed to be.
Below the recipe
Ingredients
Tools
Steps The traditional recipe of the Roman carbonara.
Let’s proceed with the making of our perfect carbonara.First thing to do is to cut the jowls removing the rind. You can cut in cubes or slices, as you prefer (1).Throw it in a pan with boiled water our spaghetti (2) in a cup bang the yolks with a fork and add the pecorino cheese (3) and grind some black pepper (4) mix all until you won’t have cheese lumps no more (5).
It will release all the flashy. At this point add some boiled water to the jowls and drain the spaghetti water (8) and leave some water in case you will need it. Stir-fry the jowls with spaghetti (9). Switch off the gas (it is essential to make it tastier) and pour it the compound of eggs and pecorino inside (10). Stir it until it will be creamy and add some other water if you need to.
Serve it with a little bit pepper and pecorino on the top.
Varied doses for servings