The PERFECT Pasta CARBONARA: go big or go home

Many people all over the world appreciate Italian kitchen, and especially love pasta: but there is a lot to know about the right process and the right ingredients in order to execute the right recipe.

As a native Italian born in a family based on the food business, I have been introduced to food culture pretty soon in my life, and I remember with extreme pleasure every smell, sound and sensation around home kitchen: I've been observing, assisting and trying every single recipe that mother and grandmothers were preparing.

And that is much more than cooking, is a tradition, or better an art: the exact sequence of gestures and warm sound of kitchen tools was like a choreography engaging all my senses, and telling me the story of centuries-old traditions.

At the time of preparing food for a Sunday lunch or festivity, every grandmother has her secrets about how to add that magic touch to the food prepared for her loved ones: that is exactly what is transforming the food ritual into an art.

Today I wanted to prepare myself one of the tastiest and famous pasta recipes: CARBONARA

And I had a double portion, as you can see !

Actually, there are several variants of pasta carbonara recipe, all different because of small details, so you have to experiment and find which is your favourite one.

Anyhow you can easily find online the Original recipe.

Here you are my special recipe for my very own version of pasta carbonara, proudly shared with all you Steemians.

Hope you will love it !

Recipe for one person:

Spaghetti 90gr (boil in abundant water + 2 tablespoons of gross salt)

Eggs (1 full + one yolk)
Salt (half teaspoon)
Black pepper (half teaspoon, freshly grinded)
Nutmeg (half teaspoon, freshly grinded)

Smoked bacon 150gr

Extra Vergin Olive Oil (1 tablespoons)

Pecorino Romano cheese (10gr)

Parmesan cheese (20gr)

Preparation:

Boil the water in a deep casserole, and add the gross salt.

Cut the smoked bacon in small stripes and cook it in a frypan until the fat melts and it becomes a bit crispy, then remove the pan from the cooker.

Open the eggs in a big cup and whisk them with a fork, then add salt, grind pepper, grind nutmeg, grind 10gr Parmesan, grind 10gr Pecorino Romano cheese and whisk some more.

When the pasta is ready, drain the water but keep a bit of it in a glass.

Put the pasta in the frypan, add a tablespoon of extra virgin olive oil and mix it with the bacon using two wooden/plastic spoons (or similar).

Add the egg sauce and mix some more.

Add a sip of water that you saved in that glass, and position the frypan on very low fire.

Now, the SECRET TOUCH: take your time and mix until the egg sauce become creamy (BE CAREFUL, don't use strong fire or the egg sauce will form omelette pieces instead of just becoming a cream).

Serve with a bit of Parmesan cheese on top.

AND ENJOY !!!

Photos by @lorenzotallinn