How to make
The Italian Carbonara sauce is one of the most famous and widely consumed sauces for pasta and even pizza. Over time, it has changed and the original recipe is almost forgotten in the modern world and is only preserved and respected by local people, preserving the traditions and roots of Italian cuisine.
The name of this well-known sauce comes from the word carbon, which means charcoal. But why would this light sauce will be given such a name, you will probably wonder. Well, it comes from the very first original sauce, which was prepared with a lot of black pepper and the finished paste was sprinkled with more of it, so it looked like it was sprinkled with charcoal, hence the name.
Carbonara sauce in its authentic form is prepared from eggs, usually only yolks, Pecorino and Pancetta, Bacon. The cream that we often find in recipes, as well as in restaurants, is a fabrication of modern times, because it is easier to prepare it, there are no risks and no special equipment is required. Not that it doesn't taste good with cream either, but it's just not the real Carbonara.
Here's how to make it with a small addition from me - shallots. If you want to try this sauce in its absolutely original form, just skip adding the onion.
Here is the recipe:
Boil the pasta, according to the instructions on package (al dente).
Chop the shallot and fry it in a little olive oil and salt. Add the pancetta, cut into small cubes or small rectangular strips. When it aquires a golden color, remove it from the heat. At this time, the tagliatelle must be ready.
Add the pasta to the bacon and onion and pour a little of the boiling water and with light tossing movements mix everything.
Beat the yolks and pour them over the tagliatelle, by continuing to make the same movements by tossing and gently turning the pasta in the pan. Add the Pecorino or Parmesan cheese powder and black pepper and continue cooking for a few seconds until everything is well mixed and you get a creamy sauce. The yolks will cook from the heat of the pasta itself and will become creamy.
Another option is to make the sauce separately on the same principle, but necessarily away from the heat, so that the egg yolk doesn't lump up. Then serve the cooked pasta and pour the sauce on top and in the center you add put another raw egg yolk as an extra and serve it ho, so that everyone can stir it and it will cook and become creamy from the heat.
When serving the Carbonara Tagliatelle, you can put a separate bowl with more of the aromatic cheese, as well as more black pepper to flavor each portion.
Enjoy your meal!
