The Perfect Carbonara Here's how to get pasta carbonara right, every time. The Perfect Spaghetti Carbonara is coming your way!! Prepare yourselves for the best news ever!

Ingredients of The Perfect Carbonara

  1. Prepare 150 grams of Pancetta.
  2. You need 100 grams of Parmigiana Reggiano.
  3. You need 3 large of Eggs.
  4. You need 300 grams of Spaghetti or Linguine (bronze die is best).
  5. You need 2 large of fresh garlic cloves, crushed and chopped.
  6. Prepare 1 dash of olive oil, extra virgin.
  7. It's 1 of handful of flatleaf parsley, chopped..
  8. You need of salt.
  9. Prepare of lots of freshly ground pepper.

The Perfect Carbonara step by step

  1. In essence Carbonara is just pasta with eggs and bacon. Forget cream as it's not needed. ☺.
  2. Boil water and salt to taste (be careful not to scold yourself). Add spaghetti and cook for 9 minutes or until al denti (to the tooth).
  3. Remove the rind and cut the pancetta into lardons (5-6mm little strips). Fry the lardons in olive oil over a medium heat until golden..
  4. Add the chopped garlic, parsley and black pepper and cook for 30 seconds..
  5. Add the cooked pasta to the pancetta, parsley and garlic as well as the beaten eggs and half the cheese. Mix well. If the mix is too stodgy you can always add a small amount of the pasta water to thin the sauce but be careful not to add to much..
  6. Add salt and pepper to taste and cook until the egg is partial cooked but still moist and creamy..
  7. Serve in warm serving bowl with the remaining cheese, black pepper, parsley and homemade garlic bread..

The dish arrived at its modern form, with its current name. One of the richest and most popular Italian dishes is also one of it's most deceptively complex. Though the dish only has a handful of ingredients. Looking for awesome carbonara in Rome? Find out where to have the best of one of Rome's quintessential pasta dishes.

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