According to Coldiretti , Carbonara is by far the most falsified recipe abroad, did you know that? The Accademia della Cucina Italiana establishes that this dish, typical of Roman cuisine , is made with eggs, pecorino romano and pork cheek.
The recipe for Spaghetti Carbonara
The Accademia della Cucina Italiana has a section dedicated to the recipes of the typical culinary tradition of each region, including the "real" Carbonara . In fact, there are many variations on the net, but this one we offer you is the original!
- 350 g of spaghetti
- 120 g of bacon
- 1 clove of garlic
- 3 eggs
- 50 g of grated pecorino cheese 1 tablespoon of olive oil
- black pepper
- Cut the guanciale into strips ½ cm thick. Put the bacon in a pan with the olive oil and the crushed garlic and brown it to perfection.
- Remove the garlic and pan from the heat. In a bowl, beat the eggs with a pinch of salt and the grated pecorino cheese.
- Bring plenty of salted water to the boil in a large saucepan, add the spaghetti and cook them al dente.
- Drain them and pour them into the pan where the guanciale is.
- Combine the mixture of beaten eggs and grated pecorino cheese, mixing the ingredients well.
- Sprinkle with freshly ground black pepper and serve.
What wine to pair with Carbonara?
The perfect wine to accompany Carbonara should be fresh, fruity, full-bodied and endowed with a long persistence, in order to enhance, for as long as possible, the tastiness of the dish, lightening its pleasant fatness.
The ideal wines for Carbonara are Malvasia , Ribolla Gialla and if you want to be daring with red instead, without risking "killing" the creaminess of this dish, thanks to the egg, you can choose fresh and young red wines , like a good Montepulciano d'Abruzzo with little structure and light taste.