Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, carbonara - the italian way. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Carbonara - the Italian way is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Carbonara - the Italian way is something which I have loved my entire life.

We don't use cream, milk, garlic, onions or other strange ingredients; we use only guanciale, eggs, pecorino cheese, and lots of black pepper (carbonaro is the Italian for coal miner). Spaghetti alla Carbonara: When it's good, it can make your eyes roll back in your head with pleasure. It lurks there, beckoning, batting its eyelashes on Italian menus.

To begin with this recipe, we must first prepare a few ingredients. You can cook carbonara - the italian way using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Carbonara - the Italian way:

1. Get 80 g/person linguine
2. Get 1 egg/ 2 people (maximum!)
3. Prepare 1 handful Parmesan
4. Make ready 1 packet pancetta (ideally guanciale)
5. Take 1 handful salt
6. Get 3 tablespoon milk/cream
7. Make ready Black pepper
8. Prepare Salt

Great recipe for Carbonara - the Italian way. I have seen so many weird versions of this dish that I felt like publishing the real Italian way to make it. As you can see there is no cream in the original version. Hopefully once you have seen how eat it is to make you won't ever buy a ready made.

Instructions to make Carbonara - the Italian way:

1. Boil the water of the pasta with a handful of rock salt. When it boils add the pasta and cook as per the instructions - I recommend timing it to be 2 min less than what indicated on the packaging and then taste it to not risk overcooking it.
2. In a frying pan cook the pancetta on medium heat. If you have bacon cut that into pieces and cook it in the same way. Cook until golden. I don't add any oil to the pan as the pancetta already has quite a lot of fat that will be released with the heat.
3. In a bowl add one egg and the parmesan together with a dash of milk or water. Add salt and pepper. Beat it with a fork well. For the real recipe you are meant to only use the yolk although it feels like a waste for me so I use the whole egg. This doesn't need to cook so just leave it on the side.
4. Now when the pasta is ready (al dente) take a cup and save some of the water. This is a good tip for whatever pasta you make, in Italy we save some of the water so that you can add it in case it gets too dry.
5. Drain the pasta and add it back in the pot without any heat. Add the egg and the pancetta and mix well. The eggs will cook with the heat from the pasta. If it looks too dry add a dash of water that you saved from the cooking.

What constitutes a real carbonara for you? For many of us who enjoy making pasta dishes, we have our own way of doing things. Sure, there are plenty out there who follow the recipe and traditional components of a dish to a tee, but often times people will have found what works for them with a dish, cultivated over time. This is the true version of carbonara - NO cream, NO onions, NO mushrooms, NO chicken or whatever so called Italian restaurants serve all over Ireland and UK.. Even if they don't fit in the pan, the best way is to hold them in a bunch vertically and immerse.

So that’s going to wrap this up for this special food carbonara - the italian way recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!