Fry pancetta or guanciale (which is what the original recipe calls for) and chopped onion (optional). Chefs won't necessarily use olive oil preferring to let the fat of the guanciale to serve as oil. I do both. If I use pancetta I use a little olive oil.
I use fresh eggs and whisk it into a cream in a bowl. The trick is to whisk the egg with a lot of pecorino (which is creamier than parmigiano) and pepper in a bowl while adding pasta water. Once you reach your desired creaminess you pour that sucker into a pan with the spaghetti (i know people use all sorts of other pasta but let's keep to the classic here) and keep stirring it (you don't want to have turn into scrambled eggs) while also adding pasta water which helps to emulsify.
You can add still more cheese all along.
I love pepper so I stack it on. Some think you should pack it on. I've had it in Rome where they don't put so much.
NO GARLIC OR CREAM. Don't make me hear any of you do that or I'll take the wooden spoon and spank you.
I'm also partial to real Alfredo. Cream, butter garlic, salt, white pepper parm, No effing milk, flour, roux, etc ( all just tricks to keep it standing in a steam table).
My first introduction to Alfredo and Carbonara were at an Italian restaurant I was bussing at early in my career. I was from the midwest and up to that point had pretty much only eaten overcooked food and thought white sauces looked weird. I finally tried them and I swear, it was like angels came out and were singing on my tongue. It inspired me to cook, which I did for over 30 years.
Are you willing to share your recipe? Do you put tons of black pepper in? My recipe uses raw egg.
*My* recipe is the Roman way. When in Rome....
Fry pancetta or guanciale (which is what the original recipe calls for) and chopped onion (optional). Chefs won't necessarily use olive oil preferring to let the fat of the guanciale to serve as oil. I do both. If I use pancetta I use a little olive oil.
I use fresh eggs and whisk it into a cream in a bowl. The trick is to whisk the egg with a lot of pecorino (which is creamier than parmigiano) and pepper in a bowl while adding pasta water. Once you reach your desired creaminess you pour that sucker into a pan with the spaghetti (i know people use all sorts of other pasta but let's keep to the classic here) and keep stirring it (you don't want to have turn into scrambled eggs) while also adding pasta water which helps to emulsify.
You can add still more cheese all along.
I love pepper so I stack it on. Some think you should pack it on. I've had it in Rome where they don't put so much.
NO GARLIC OR CREAM. Don't make me hear any of you do that or I'll take the wooden spoon and spank you.
Yup. The way I learned in the restaurant. One of the greatest dishes ever.
It really is. My daughter's favourite pasta dish since I first made it for her when she was this high.
I'm also partial to real Alfredo. Cream, butter garlic, salt, white pepper parm, No effing milk, flour, roux, etc ( all just tricks to keep it standing in a steam table).
My first introduction to Alfredo and Carbonara were at an Italian restaurant I was bussing at early in my career. I was from the midwest and up to that point had pretty much only eaten overcooked food and thought white sauces looked weird. I finally tried them and I swear, it was like angels came out and were singing on my tongue. It inspired me to cook, which I did for over 30 years.