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Making Authentic
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By Anton Viktor D. Landicho
For the longest time, I always wanted to try making authentic Carbonara. Ever since I was a kid we would always have carbonara at parties and events, I never really thought much of it. So it was really interesting for me to find out that the “Carbonara” I was accustomed to wasn’t “real” Carbonara but rather, a more Pinoy version of carbonara.
Although the Carbonara that my mom and ninang make tastes amazing, the taste and experience of eating authentic Carbonara is so different, wonderful, and far more superior than any “Carbonara” made with cream. It was nutty, complex, and of course creamy.
The only thing with making authentic Carbonara is that it requires Pecorino Romano and/or Parmigiano Reggiano cheese which for some, isn’t just something you can easily find in your local grocery store and also it is more costly, so budget can be a concern. Whenever we buy Parmigiano Reggiano we always have to go all the way to S&R grocery or to the nearest Deli, which isn’t very near.
So when I made this Carbonara I used Parmigiano Reggiano instead of Pecorino Romano, it’s better to use Pecorino but Parmigiano is all we had at the time. I also made fresh pasta to give myself a harder time and of course, to make the experience better. I ate this with my family and a friend, and we all agreed that it was great and better than our “normal” Carbonara.
This recipe serves 4-5 people
Ingredients:
- 5 eggs
- 10 tablespoons Parmigiano Reggiano
- 500 grams pasta (I used fresh pasta)
- 350 grams bacon (cut into small pieces)
- 1 cup pasta water
- 1 tablespoon of pepper
Procedure:
1. Put your sliced bacon into a pan on low heat and let it cook slowly until the bacon is crispy and the fat is rendered.
2. Start cooking your pasta in a large pot filled with water and a large pinch of salt (remember to save a cup of pasta water when pasta is done cooking).
3. While your pasta and bacon are cooking take this time to make your cream.
4. Separate your egg yolks from the whites.
5. Mix your yolks with the 10 tablespoons of Parmigiano until turned into a paste.
6. Once your pasta, bacon, and cream are done you can start putting your carbonara together.
7. First, mix your cooked pasta with your bacon and its rendered fats while the stove is still on.
8. Put in your 1 cup of pasta water (leave a little bit) and let the pasta cook a bit more.
9. Let most of the water steam off before putting in your cream.
10. Add a little bit of extra pasta water, turn off the stove, and put in your cream mixture while continuously mixing your pasta.
11. Add your 1 tablespoon of pepper.
12. Mix, plate, and you’re done!
If you are making fresh pasta you can make your creamy paste during the end of the resting period of your pasta dough.
For the longest time, I always wanted to try making authentic Carbonara. Ever since I was a kid we would always have carbonara at parties and events, I never really thought much of it. So it was really interesting for me to find out that the “Carbonara” I was accustomed to wasn’t “real” Carbonara but rather, a more Pinoy version of carbonara.
Although the Carbonara that my mom and ninang make tastes amazing, the taste and experience of eating authentic Carbonara is so different, wonderful, and far more superior than any “Carbonara” made with cream. It was nutty, complex, and of course creamy.
The only thing with making authentic Carbonara is that it requires Pecorino Romano and/or Parmigiano Reggiano cheese which for some, isn’t just something you can easily find in your local grocery store and also it is more costly, so budget can be a concern. Whenever we buy Parmigiano Reggiano we always have to go all the way to S&R grocery or to the nearest Deli, which isn’t very near.
So when I made this Carbonara I used Parmigiano Reggiano instead of Pecorino Romano, it’s better to use Pecorino but Parmigiano is all we had at the time. I also made fresh pasta to give myself a harder time and of course, to make the experience better. I ate this with my family and a friend, and we all agreed that it was great and better than our “normal” Carbonara.
This recipe serves 4-5 people
Ingredients:
- 5 eggs
- 10 tablespoons Parmigiano Reggiano
- 500 grams pasta (I used fresh pasta)
- 350 grams bacon (cut into small pieces)
- 1 cup pasta water
- 1 tablespoon of pepper
Procedure:
1. Put your sliced bacon into a pan on low heat and let it cook slowly until the bacon is crispy and the fat is rendered.
2. Start cooking your pasta in a large pot filled with water and a large pinch of salt (remember to save a cup of pasta water when pasta is done cooking).
3. While your pasta and bacon are cooking take this time to make your cream.
4. Separate your egg yolks from the whites.
5. Mix your yolks with the 10 tablespoons of Parmigiano until turned into a paste.
6. Once your pasta, bacon, and cream are done you can start putting your carbonara together.
7. First, mix your cooked pasta with your bacon and its rendered fats while the stove is still on.
8. Put in your 1 cup of pasta water (leave a little bit) and let the pasta cook a bit more.
9. Let most of the water steam off before putting in your cream.
10. Add a little bit of extra pasta water, turn off the stove, and put in your cream mixture while continuously mixing your pasta.
11. Add your 1 tablespoon of pepper.
12. Mix, plate, and you’re done!
If you are making fresh pasta you can make your creamy paste during the end of the resting period of your pasta dough.
We made fresh pasta for this authentic carbonara sauce
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The carbonara "paste" is made purely from egg yolks and grated parmegiano reggiano cheese.
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