CARBONARA

Rome boasts some pretty amazing traditional pasta dishes. One recipe is part of the Royal Family of pasta dishes – Carbonara! Apparently it was brought to Lazio from Umbria by coal men (carbonari), who came to sell charcoal to the Romans.

I often ask chefs, cooks, nonnas, friends (just about everyone actually) how they make their Carbonara, and everyone has their own way that they insist is the best. Some use just Pecorino Romano, some just Parmigiano, others a mixture of the two. Some use whole eggs, some use just the yolks… etc etc… I’ve got to the point now though, that I’d be happy to serve up a bowl of my Carbonara to any Roman without breaking out in a sweat and having an anxiety attack … and I can also say that it’ll leave you wanting to lick the bowl and break out singing, “That’s Amore”!

I have used ‘Spaghettoni’ which is a thick spaghetti. The Spaghettoni I used is ‘Benedetto Cavalieri’. I suggest you read about the company on their website, as their story is one of family traditions passed on through the generations since 1918. It is an important pasta which makes this pasta dish anything but ordinary. It costs more than your average pasta but it’s worth paying extra to take your recipes to whole new professional dimension. Don’t be fooled by a small looking portion as this pasta goes a long way.

I N G R E D I E N T S 🇮🇹250g Spaghettoni di Benedetto Cavalieri (Durum Wheat Semolina Pasta) 🇮🇹200g Guanciale 🇮🇹1 egg + 2 egg yolks 🇮🇹50g freshly & finely grated Parmesan Cheese 🇮🇹200g freshly & finely grated Pecorino Romano Cheese 🇮🇹Black Pepper (choose a good quality Black Pepper) freshly cracked. salt

Before addìng egg & cheese

For Full Recipe please visit my blog: https://tonibrancatisano.com/2016/09/20/spaghetti-carbonara/ #steller #stellerstories #foodanddrink #pasta #stelleritalia #food #foodphotography #rome #stellerrecipes IG: Toni Brancatisano www.tonibrancatisano.com

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