Real Spaghetti Carbonara | Antonio Carluccio

I'm Antonio Curluccio, welcome to my kitchen. I'll show you how to make

real

Cabonara. Most people get it wrong, so let me tell you why. Now this is boiling water to which we add salt in a proportion of ten grams per liter, it should be like this, and we immediately put it inside to boil the pasta. In this case they are a type of

spaghetti

; the largest mass of

spaghetti

. While they cook, it's a good ten minutes and no oil, please. You don't need it, you just have to stir it a little while it's in them and you're done.

Now for the original pasta you need guanciale which is the cheek, the cheek of the pig and the Romans are very specialized in it because they make it, they cure it like ham or bacon and it is very soft, very tasty and smooth. Now you have to cut it into pieces, of course you can also use normal bacon which is this one here but I like guanciale when I apparently have it. And this is a recipe for two people. Large pieces. The Romans were crazy about these pastas. If there is any Roman pasta it is this one.

That's too much for two people, let's see. And now all that's left is to make the sauce with good olive oil, pour it into the pan, here it is. Put the guanciale inside and this is the beginning of the sauce and above all also the end 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 pretty color, look at that! To be a little mean, I only take the egg yolk and beat it, and for this you don't add anything, no cream.

Absolutely prohibited. This is the beginning of the sauce. Then we add a little parmesan cheese, in Rome they also use pecorino cheese which is a grating cheese. There is fresh pecorino cheese and aged pecorino cheese, so it's nice to have a little bit of everything. Lots of pepper. And once stirred, the sauce is ready. I wouldn't put salt here because the ham is quite salty, preserved. We scale it back a little because I'll see what they do with the macaroni. I can see they're still solid so I put them back in for another three or four minutes.

Now here is the ham that has also produced a lot of fat. You don't need grease, I'll show you a little trick. Here we are, let's do this. Absorb a little fat and remove it in this simple way. So pasta seems to go well here. Let's enjoy it. That's enough. I turn off the guanciale because it is very hot and I don't want them to be very hot. So now I take the macaroni and I put it in, right there and I flavor it like this. Let them cool while you do this. They should not be very hot because what will happen now should be hot enough to cover the egg around the pasta.

And now comes the piece de resistance, the

real

sauce. Order! And now we stir them like this. Note at this stage that the heat is too much for this cooking and the eggs become scrambled. Not too much whipped and this is Carbonara. And now the last touch is the garnish, parmesan cheese or pecorino cheese according to your tastes and in my opinion a good touch of pepper. This is the decoration for me. And this is the real Carbonara, the only one. And it is just as it should be, creamy without adding cream because that is the usual thing.

That's just fantastic. Mmmmm, come on, everyone should enjoy this, it's amazing. Translated by: Andy Nora