Originally posted by Star:
I am very sorry, but you mast Love Pasta Carbonara to be able to cook it.
In Italy we dont use Cream amd Butter. Just in the resturant for turist. Is like in Close up. We do normal think only for american...
The ONLY way to cook is:
two handful of pasta salt (the big cristal) in a lot of water.
6 Hg of spaghetti.
bacon cut in little cube
half onion (red)
OLIVE OIL (not butter)
Parmesan and.....Roman Pecorino (half and half)
The way to cook is too long (quite good the dascription of Carlo) but the secret is:
Put a little drop of milk (and salt) in the egg because they are not become scrambled,when you put it with pasta.
Put parmesan and pecorino toghether (not all) with two spoon of boiled water to make a real Italian Creem.
At the end some more cheese on top.
Next time i explaine you the Italian way to magic.....
Sorry but no...this is not at all the ONLY way to do it. you being an Italian you should not write such things! It is true that there are people even in italy who insist that there should be onions, parsley, cream of some sort etc. but the most accepted truth among the experts is that the "real" carbonara should in fact be done even slightly differently than what I proposed:
1. one egg yolk per 100 grams of pasta
2. pancetta affumicata (smoked)
put the cubed pancetta in the pan with NO other fat. let it cook slowly in low heat while the pasta cooks.
beat the yolks in a serving bowl.
when the pasta is ready toss it in the pan.
toss the pasta in the bowl with the yolks and stir. add a generous amount of black pepper, and parmesan/pecorino NOT romano.
If it's too dense you can add (as "Star" suggests) some boiling water that you saved.
Onion: bad since it kills the other flavors
Romano: bad since it's also too strong
Variations: add a few pieces of sausage in the pan,add some fat to reduce the amount of pancetta fat (I think butter is better than oil)