Much has been written about the perfect Carbonara. Debates on whether or not to use Guanciale (Cured Pork Jowl) v. Pancetta (Cured Pork Belly) will go on for years to come. Similarly, one can argue forever about which Roman restaurant makes the best Carbonara; is Armando al Patheon better than L’Archangelo? This question is not even worth debating; both Roman eateries are excellent and both make a mean Carbonara. What everyone agrees on is that this dish is the essence of Roman pasta. Once you try a good Carbonara and know how to make it, you will delight in its deliciousness and simplicity.
Carbonara is incredibly easy to understand and requires the best ingredients: the recipe is so simple that there is no kitchen trickery to hide behind – no spices, wine or anything else. The ingredient list is easy: great pasta, high quality eggs, premium fatty cured pork, aged Parmesan and Pecorino, fresh ground pepper and most importantly starchy pasta water. The one thing that is widely accepted by all pasta experts is that cream holds no place in this recipe! If it has cream, it’s not a Carbonara of dreams…it’s a nightmare! The 3 minutes of extra work and care to make the perfect Carbonara from scratch are gratifyingly worth the effort.
Aside from our lovely golden Tonnarelli, we have included in the La Tua Pasta Carbonara Classic Dish both DOP Parmesan and DOP Pecorino and Tempus Foods’ Pancetta. Just a quick note about this pancetta – it is what we believe to be the best fresh pancetta that we can find. Tempus is owned by a winner and the runner up of Master Chef and they put the same love into Charcuterie as we do into pasta. Their pancetta is fatty, smoky and balanced which makes it perfect for our Carbonara.
What we haven’t included is high quality eggs and fresh ground pepper. Not only do we not want to ship eggs because we risk them not being at their peak freshness (or breaking!) but both of these ingredients are best ‘cracked’ at home. Please use the best eggs you can find such as farm fresh eggs with very orange yolks or top quality eggs such as Burford Blues or Clarence Court.
Finally, don’t sweat it. However it turns out, Your creation will be delicious and much of the hype around Carbonara is preference. You will do a great job! You can’t really go wrong with pasta, egg, cheese and bacon! Good luck and if you have any questions, drop us a line and we will be happy to give you advice.
HOW TO PREPARE OUR CARBONARA:
- In a large frying pan heat the pancetta with a tablespoon of olive oil; take care not to burn it but bring it to a light crisp and take the pan off the heat
- In a large saucepan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water
- Bring the water to a gentle boil and put in the tonnarelli
- Cook to al dente – 2-3 minutes
- While the pasta is cooking, in a bowl crack two eggs and add 1 yolk from a third egg and beat lightly; add 30g of grated Pecorino and 30g of grated Parmesan to the beaten eggs
- Remove the pasta from the saucepan with tongs and place it in the frying pan with the pancetta – make sure that some of the starchy pasta water makes it into the frying pan – you can always add 1-2 table spoons of starchy water if you require some additional pasta water (Pasta water is the secret ingredient because it allows you to make an emulsion using the egg cheese mixture – it creates the creamy sensation of the Carbonara!)
- Stir the egg and cheese mixture into the frying pan with the pasta and pancetta. Use tongs to coat the pasta with the egg, cheese and pasta water emulsion – the secret to this part is to make sure that the pan is not too hot to cook the eggs (which would turn the dish into scrambled eggs with pasta).
- Plate the Carbonara into 2 bowls and garnish with a little bit more Parmesan – Buon Appetito and congratulations on your first Carbonara!
Please note: The Picture shown is for illustration purpose only. You will receive Fresh Pasta, sauces and Parmesan Cheese to cook in your kitchen.
Keep refrigerated below 5C.
Once opened consume within 3 days.
Pasta suitable for Freezing. Freeze on day of purchase and consume within 1 month, cook from frozen.