So this is the Carbonara recipe that I have been nominating in other posts. Well, I have tried many different Carbonara recipes, but this one is my favorite. If you try it, you will get to see why. From what I have seen and heard from people here in Italy, almost every region has its own way of preparing the famous Pasta alla Carbonara, their own secret ingredient and even the mode of preparing it changes.
I used to prepare it without the onion, cooking cream and I used to toss the pasta with the sauce on low heat before serving it. But then I tried this recipe that my mother-in-law prepares. What a difference! I have never, ever eaten better Carbonara in my life. It is very simple to prepare and deliciously creamy that you will never prepare it any other way.
The secret of this recipe is in preparing the bacon sauce and not tossing the pasta and sauce over the heat. The more you cook smoked bacon with chopped onion, the better the sauce will be. I usually cook it around 20 – 25 minutes, after adding bacon to already translucent onion, then I cook it for 2 to 3 minutes and add water. Don’t forget the stock cube. Then cook it on low heat until there is little sauce left. Another important thing for this recipe is that you beat the egg yolks in a big bowl and add other ingredients as written in the recipe, then add drained pasta and toss well. After that, you add the bacon sauce and toss well again. So in this recipe the sauce is cold and you mix the ingredients in a bowl. If you don’t usually use stock cubes, you can just adjust the sauce with salt and pepper as you like, but I prefer it with a stock cube because it gives the dish a more intense flavor.
If you haven’t prepared Pasta alla Carbonara this way, it’s time for you to try it. I will be happy to read your comments and thoughts about this recipe. Which way do you prepare La Pasta alla Carbonara?