Baggrund cabonara
Prep: 10 min. Cook: 10 min. Total: 20 min.
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Guide af

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Pasta Carbonara

Authentic pasta carbonara – The true Italian experience

Pasta Carbonara is one of the most classic and beloved dishes in Italian cuisine. What makes it so unique is not only the taste, but also the simplicity that the dish represents. The authentic recipe for pasta carbonara is cream-free and requires only a few ingredients, each of which plays an important role in creating the perfect balance.

Time: about 20 minutes

Ingredients

  • 175-225 gram pasta
  • 100 gram Pecorino Romano (eller efter behov) (Parmesan kan bruges)
  • 50-75 gram Guanciale (Panchette kan bruges)
  • 3 æg - 1 helt og 2 blommer
  • Friskkværnet peber (efter humør)

Instructions

Hæld 1 liter vand pr. 100 gram pasta i en gryde, tilsæt eventuelt en lille smule salt og bring vandet i kog.

Skær guancialen i små tern.

Pisk det hele æg og de to æggeblommer sammen med 2/3 af osten og rigelige mængder friskkværnet sort peber i en skål til en ensartet masse.

Når vandet bulderkoger, tilsættes pastaen. Tjek kogetiden på pakken.

Men sørg for pastaen er aldente.

Sæt guancialen på en tør pande ved middel varme og steg, indtil fedtet er smeltet og guancialen er gyldenbrun.

Dette bør tage omtrent samme tid som pastaens kogetid.

Kog pastaen al dente, hæld vandet fra (gem et par deciliter), og tilsæt pastaen til panden med guancialen.

Lad pastaen stege sammen med guancialen i cirka 30 sekunder, mens du rører, så pastaen kan absorbere fedtet.

Tilsæt 2-3 spiseskefulde af pastavandet og rør igen.Vigtigt: Sluk for varmen og fjern panden fra det varme blus.

Tilsæt ægget- og oste blandingen under omrøring, så det hele blandes grundigt og æggemassen svøber sig om pastaen.

Bliv ved med at røre i panden, indtil alt er godt blandet sammen, og retten er blevet en dejlig, tyk og cremet helhed.

Server med det samme toppet med resten af osten og mere friskkværnet peber.

Pasta cabonara

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Only the traditional method

A true Pasta Carbonara is made without cream. Instead, it's the perfect combination of eggs, pecorino, guanciale and the starch of the pasta that gives it the creamy texture. This classic method originates from Rome and is far lighter and more refined than the cream-based versions you often see. Authentic carbonara is all about the pure flavor of the ingredients, harmonizing in every bite.

What makes authentic Carbonara special?

  • Simplicity and quality: With just five ingredients, you get a simple but incredibly tasty dish that lets the flavors of guanciale and pecorino shine through.
  • Traditional Roman recipe: The dish follows the original method created in Rome, and it provides a true Italian dining experience without artificial additives.
  • A perfect balance: The creamy consistency is achieved by combining eggs, pecorino and the starch of the pasta – no cream necessary.
  • Quick and delicious dinner: You can prepare this dish in under 30 minutes, making it the perfect dinner when you're in a hurry but still want to treat yourself to something authentic.

How to perfect your pasta carbonara

To achieve the perfect authentic carbonara, the right ingredients are essential. Use guanciale and pecorino romano to achieve the right flavor. Pancetta can be an alternative, but guanciale is the traditional choice. It is also important to remember that the pasta must be al dente so that it can absorb the delicious sauce and create a perfect consistency.

Taste Italy in every bite

This authentic pasta carbonara celebrates the best of Italian cuisine. The combination of salty guanciale, creamy pecorino and the slight sharpness of pepper gives the dish a unique taste experience. For a truly Italian experience, serve your pasta carbonara with a glass of white wine and a little extra pecorino on top.

Pasta Carbonara is proof that the best dishes are often the simplest. By sticking to classic methods and ingredients, you get a taste experience that brings a little piece of Italy directly to your table.

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