Carbonara

Discover the secrets to an authentic Carbonara: few ingredients, but the perfect balance for a creamy sauce without cream! Follow our tips and bring a classic of Roman cuisine to your table!

Carbonara is one of the most beloved dishes of Roman gastronomic tradition, known for its simplicity and rich flavor. Despite the many modern variations, the real Carbonara is made without cream, an ingredient that is often mistakenly added in more recent recipes. The authentic recipe is based on a perfect combination of guanciale, eggs, Pecorino Romano, and spaghetti (or another type of long pasta), to achieve a velvety cream that coats every strand of pasta.

The secret to a good Carbonara lies in the choice of ingredients and the preparation technique. Guanciale, a typical cured meat from Lazio, is the key ingredient that gives the dish its characteristic flavor. Compared to pancetta, guanciale has a richer flavor and a texture that melts perfectly during cooking, without becoming overly crispy. Its fat content is crucial for creating the base of the cream.

The eggs, usually just the yolks, are beaten with a generous amount of grated Pecorino Romano, which gives the Carbonara its intense and salty flavor that contrasts perfectly with the softness of the pasta. The egg and cheese cream is then mixed with the freshly drained pasta, while the heat of the pasta gently cooks the eggs, creating a creamy sauce without it becoming too thick or curdling.

Another crucial aspect is the moment of "mantecatura," or the phase when the pasta is mixed with the sauce. This step must be done quickly, with a bit of pasta cooking water to achieve the right sauce consistency. The cooking water, rich in starch, helps bind the sauce better and achieve that creaminess without the need for cream.

Carbonara is a dish that lends itself to numerous interpretations, but the traditional Roman recipe remains the most appreciated and respected. Despite variations with pancetta or even the addition of onion or garlic, authentic Carbonara does not include these ingredients. Its beauty lies precisely in its simplicity and the perfect balance between the ingredients.

The dish is served immediately after mantecatura, piping hot, with a sprinkle of freshly ground black pepper, which adds a touch of spiciness and an enveloping aroma. Carbonara is a dish that doesn’t need many side dishes, but it can be accompanied by a nice green salad to contrast the richness of the pasta.

Carbonara is a true symbol of Roman cuisine and, more generally, Italian cuisine, thanks to its simplicity and unmistakable flavor. Preparing it perfectly requires practice and attention to detail, but the result is always a dish that wins everyone over, from lovers of Roman culinary tradition to those trying this masterpiece for the first time.