So thanks to my Patrick (my dear husband) I stumbled upon this food and lifestyle blog from Floriana a french living in Italy and appreciating all that is good and sacred from Italian kitchens, she is on a mission to restore real traditional recipes, specially “pasta carbonara” and she considers her self a woman on a mission: “Saving Italy’s gastronomic heritage in the world”.
We loved her article on “The Carbonara Club. The Real Thing” translated in English, the French version is here: “The Carbonara Club” where she defends the original carbonara recipe, and invites people to try the original recipe and become #carbonaraclub ambassadors along with her and defend Italy’s gastronomic heritage. So after having so much fun reading her article we venture into the kitchen and begin our culinary journey!
Here is an extract of her article:
“First of all, stop calling your mess “Carbonara” immediately: it really irritates us (that’s me and Italy).
The authentic recipe for « Carbonara » comes from Rome and Rome deserves to be serenaded, with one knee on the ground. So let’s start all over again: do your best Italian impression and sing the word « Carbonara » wholeheartedly. Once you hear the sound of a lyre in the background, you’re ready to cook the real thing.
I have no idea how come this absolutely wonderful dish has become an indescribable mush of bacon and cream. Well, actually, I do. Remember your student years: it was your favourite meal because it was “easy” to do.
Some cheapo bacon here, a dollop of UHT cream there, mix it together and there you have it! Look, I’ve cooked a “carbonara”!
I’m going to strangle you with my bare hands, do you get me?
Where did you ever eat this in Italy? Who made you believe this was Italian? Tell me now so I can get whoever served this sent to prison!
You are insulting generations of Roman mammas if you do this wrong. Stop right this second. And read what I’m about to write carefully because I’m going to share the one and only Pasta alla Carbonara recipe. Do you remember the amazing Pasta alla Carbonara you had once in Rome? So do I. I could eat it even if it was 40 degrees outside. So, please, put me out of my misery because it breaks my heart a little more each time you try to cook it.
So this is going to be straight to the point, no-nonsense, and merciless. Afterwards, I’ll watch over you. Every time you try to cook it any other way, I’ll come and smack you round the head with my rolling pin and curse your next 5 generations. Chiaro?
You are insulting generations of Roman mammas if you do this wrong. Stop right this second. And read what I’m about to write carefully because I’m going to share the one and only Pasta alla Carbonara recipe. Do you remember the amazing Pasta alla Carbonara you had once in Rome? So do I. I could eat it even if it was 40 degrees outside. So, please, put me out of my misery because it breaks my heart a little more each time you try to cook it.
So this is going to be straight to the point, no-nonsense, and merciless. Afterwards, I’ll watch over you. Every time you try to cook it any other way, I’ll come and smack you round the head with my rolling pin and curse your next 5 generations. Chiaro?
First, the ingredients. Listen up.
- 1 egg per person + 1 egg for the whole dish. That’s how it’s done. So for 2 people, use 3 eggs. For 4 people, 5 eggs. Capito?
- Throw your plasticky bacon out the window and buy some realpancetta. If you want to impress, you could even go to your nearest Italian delicatessen and ask for guanciale, it’s what the Romans use. It’s basically pig’s cheeks and it’s delicious.
- As much parmigiano reggiano as you like. If you’re a big fan and know where to find it, you should use pecorino romano. As a LAST RESORT – you could get grana padano, but only on the grounds that you don’t live in Rome and to show you I can be flexible and somewhat understanding.
- Salt, pepper, olive oil. A little bit of garlic if you wish. I don’t approve but I’m willing to let you express your creativity. But that’s the only thing I’m giving you.
- La pasta. Durum wheat pasta. Buy an Italian brand such as Barilla, De Cecco, Rummo, or, even better, Voiello. You’re not allowed anything else. Choose them preferably long cut because that’s how the Roman mammas choose them and you should respect this ancestral tradition. So: spaghetti n.5 – the most common – or, if you like short cut pasta, tortiglioni, mezze-maniche, and so on.
And, listen to me carefully, THAT IS IT.
Yes, that’s right, that is it, so forget about anything else.
No cream, no tomatoes, no onions, no parsley.
AND NO OLIVES OR DUMPLINGS OR COURGETTES OR SPRING PEAS OR SAUSAGES.
No discussion either”
Ingredients
- 8 ounces of Pancetta chopped
- 1 lb of pasta 100 grs of pasta per person
- 5 egg yolks 1 egg yolk per person + 1 egg yolk for the serving plate
- 1/2 cup of grated Parmesan
Instructions
- In a big pot, filled with water, at medium high fire. Cover the pan with a lid and bring the water to a boil.
- In the meantime, separate the eggs from the whites. Add a bit of salt and pepper to the yolks. Then, add the freshly grated parmesan and/or pecorino romano. With an electric mixer, whisk your egg yolks, parmesan salt and pepper until creamy – there should even be a small foamy top – then you can stop whisking. Reserve.
- In a frying pan, cook the chopped pancetta in olive oil. You could add a bit of pepper if you want it a bit spicier. Then, you cook the pancetta until crispy and golden brown, remove from the heat and set on the side.
- The water is now boiling and you can add coarse salt. Do not put any oil on the water, just salt. The pasta must be al dente. Here are Floriana's tips:
- Take one minute off the recommended cooking time on the packet. So, for spaghetti n.5, it’s 8 minutes. Start the timer as soon as the pasta is added to the boiling water, take it out after 7 minutes, and drain. The pasta will keep cooking in their steam and heat. Don’t leave the pasta in the colander for ages – put them almost straight away into your bowl with the eggs and parmesan mixture, and stir gently.
- To make sure that your eggs and parmesan mixture is creamy enough: whilst the pasta is cooking, add one or two spoonfuls of the pasta water to your mixture and stir well. Yum yum. Moreover, the boiling water will slowly cook the raw eggs and make it safe for consumption, in case you are not 100% sure your eggs can be eaten raw.
- Once your spaghetti are poured onto your creamy mixture, add the pancetta and mix everything together. Gently!
- Serve your pasta in a nice bowl and if you love parmesan or pecorino romano, like me, you can add some more on top of your dish.
So we loved the recipe, maybe our version turn out to be a little dry but I also thing we put more pasta than we should have. But taste wise it was wonderful! So you should really try this recipe and become #carbonaraclub ambassadors.
Happy cooking!
9 thoughts on “Pasta Carbonara #carbonaraclub”
Here’s the thing.. She ain’t messing around. I can honestly say that I’ve never attempted carbonara. Previously, I would have gone to Marcella for such a recipe — but not now. This looks damn good. And I wouldn’t want a bunch of Italian moms cursing me. 😉
Hi Adam,
I agree with ya! She’s not messing around! and honestly, the flavors of Italian pasta are always better when keeping things simple, the recipe she proposes is super simple, and pack full of flavor! Thanks for stopping by.
Believe it or not, Gaila, but I’ve never made carbonara! I’ve been planning it for two years now, but I haven’t been able to find guanciali. Just would like to have it 99% authentically:) Good job!
Oh my dear Ben! Try to find it so you can taste this amazing recipe! Thanks for stopping by!
Pasta carbonara is a favorite in my household and we make it often (because any excuse to use pancetta is a good one!) We did eat carbonara in Rome and it was very eggy (is that a word??). We were a little taken aback at first but then came to appreciate it for it’s authenticity and ended up liking it a lot. At home I do add a little bit of cream in my egg and cheese mixture and sometimes I even add fresh green peas (oh the horror!!). Oh yeah, and I add fresh garlic to the pancetta while it’s cooking. Again, not the same as they do in Rome but if I ever get to live full time in Italy, then I will stop making it my “American” way and make it the authentic way 🙂
Hey Karrie! I think we have all done some terrible things to original carbonara! but maybe we should call it another thing, and keep the name carbonara for this original recipe! hahahaha
Girl, I love a delicious big ole bowl of pasta! And carbonara is one of my favorites! This looks fabulous! I’m totally going to have to check out that blog! Thanks for looking out and the 411! Cheers, lovely! Xoxo
I just love Spaghetti Carbonara. Lots of garlic is a must!
Its so easy to make and if you don’t hesitate on using real ingredients, there no better dish!
I usually eat it at least once every two weeks.
If its a weekend i usually treat myself with som good red wine to it.
Thank you Emma for stopping by!