Authentic pasta Carbonara

In this instructable, I will teach you how to make a delicious pasta Carbonara for 2, the authentic way.

(note: due to missing camera, the pictures used are not made by me.)

Step 1 Step 1: Mise en place

You will need:

- about 250 gr. of pasta.

- 2 eggs

- 150 gr pancetta (italian bacon)

- olive oil(it is important that it is a good olive oil, because it will affect the taste alot.)

- 2 shallots (this is not one of the original ingredients of pasta carbonara, but it makes it taste a bit fresher)

- some parsley(around 4 tsp)

- around 120 gr. pecorino and/or parmesan cheese

- ground pepper and salt

Comments

[TrueItalian]

No shallot and not parsley (at least, not in italian version),you can try with some milk mixed with eggs and cheese, it's an ancient trick of my grandma. Try also pasta alla GRICIA, it's like a poor kind of carbonara made without eggs, I hope you like it :)
P.s. why you separate the eggs? it's the second time that I see this in a carbonara recipe, i write from Italy and i'd like to know, it's unsafe there eat it not cooked?

[CrayfishYAY]

I can answer 1 question. It is unsafe to eat raw eggs. It's a very slim chance ( like, 1/1,000 chance) of getting salmonella.

[Number145]

Made this a few nights ago, and it was unbelievable! Quick, too. I see this becoming a busy day staple.

[lemonie]

Recipe sounds good, easy to follow.
I'd disagree a bit on the oil though, because if you heat it up you lose flavour. High quality olive oil is best used cold.

L

[biboNL]

as you see in the last step, you add quite a bit of olive oil to the pasta after you've drained it, and if you use a lesser quality olive oil in that step, it does affect the taste alot.

[lemonie]

Oh yes, that's the cold-addition, it was just the pork-frying I was thinking of. (Man I'm hungry now...)

L

[Unnatural]

With shallot (or onion) and parsley is not the "authentic" carbonara. I'm not saying the results aren't good, anyway! ;)

[biboNL]

you were right about the shallots, i've just been using shallots every time i make carbonara, and forgot to say that's not "the real way" to make carbonara.

i'll make a small revision on the shallots, but parsley is just an addition, with or without parsley, it's both authentic.