Carbonara The Authentic Way

Up until now, I had only known Carbonara the way it is popular around the world. A creamy white sauce that lathers the pasta which some mushrooms and some meat. It is delicious, nonetheless and I am drooling as I write this, to be honest. It was the only form of Carbonara I knew, the only form of Spaghetti Carbonara any of us knew, here. So, you can only imagine my surprise when I saw Jamie Oliver’s video on Youtube about how Carbonara is actually made.

Here is how you make authentic carbonara

What you will need

Spaghetti

1 egg

Salt

Pepper

Ham/bacon

A handful of scallions/ parsley (optional)

Grated cheese (parmesan, if you can find)

Preparation Time: 10 mins

Cooking Time: 15 mins

Instructions:

1. First things first defrost the meat. Either set it out on the counter at least half an hour before you make carbonara or defrost in the microwave.

2. Set your water on the stove and add half a teaspoon of salt to the water.

3. When the water starts boiling, put in your pasta and check occasionally stirring and making sure it does not burn. Spaghetti al dente tastes best.

4. Cut the ham/bacon into small pieces. Pancetta works best for carbonara but that is rare to be found here.

5. Heat the pan and fry the meat.

6. In a bowl, crack your egg and mix with some salt and pepper.

7. Drain your pasta and mix in a splash of olive oil for extra flavor. Set it aside for some time as the pasta needs to be just the right temperature.

8. Chop up some scallions or some parsley to decorate.

9. When the pasta has cooled down a little, mix in your bacon/ham and add salt/ pepper as per your liking.

10. Make sure the pasta is just warm so that the raw egg gets cooked just the right amount. We do not want the egg to get completely cooked under the heat of the pasta. The oil from the meat and the warmth of the pasta will cook the raw egg just right. The result: a creaminess that is different from the white sauce we usually see in restaurants but a different kind of delicious. Spread some greens from above and you’re good to go.

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