I was inspired by Anthony Bordain’s latest episode “Rome” where he visited a quaint village restaurant that showed the authentic technique of making an “old world” carbonara sauce. I was intrigued, my eyes glued to the TV, watching, learning this method that was passed down from generation to generation…
It seems in our country however, the authentically made Italian dishes have been overtaken by sauce in a jar. People used to brag about their homemade sauces and it was all about who had the best sauce on the block.
I think it’s important that our generation understands how to really make these dishes because the taste and flavor’s are so much better than those store bought bottles in the pasta aisle.
- parmesan (fresh & store-bought)
- olive oil
- bacon or pancetta
There are no rules in my kitchen so grab a glass of wine and let’s start cooking!Boil some hot water for the macaroni (salt the water). The sauce is basically a half egg/half parmesan mixture. Use the pre-grated parm for this part. Combine the egg and parm together. Then add a few tablespoons of olive oil and finish combining. Now the mixture should be pretty thick. It looked similar to a ricotta. Then set aside.
Add the macaroni to the pot and stir (half a box for 2 people).
In a pan add a drizzle of olive oil, then add your meat. I happened to have some sweet sausage on hand so I used that instead of the bacon. Add in the diced onions and cook together. Season with salt and pepper. Once the onions are softened and the meat is cooked, add in the minced garlic for a minute or two to expel the flavor.
Drain your pasta, leaving it a little wet. Add your carbonara sauce to the pasta and gently stir until the sauce begins to smooth out. The steam from the pasta will cook the sauce through. Add salt, pepper, and the meat, onion, and garlic mixture, toss and serve.
Freshly grate some high quality parmesan over top and you are in for an authentic Italian treat. To all my friends, I urge you to keep some good parmesan on hand to use at the end of dishes. Since parmesan is not cheap I use the pre-grated to make the sauce and I load on the fresh at the end 😉
It was such a light and refreshing pasta. It wasn’t the heavy sauce we are all accustomed too. I was overwhelmed by how simplistic this was, a perfect autumn dish. I also loved my spin on the spicy sausage, something different 🙂
Enjoy your authentic carbonara pasta!
- Sausage Carbonara (linguine alla carbonara di salsiccia) (whatweatetoday.co.uk)
- Pasta again (365yummy.wordpress.com)
- I did it! (bitablelove.wordpress.com)