Home Pasta Gennaro Contaldo’s Authentic Italian Spaghetti Carbonara | Citalia

Gennaro Contaldo’s Authentic Italian Spaghetti Carbonara | Citalia

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Spaghetti Carbonara is believed to originate within the Lazio area of Italy, first made for the carbonari (charcoal staff) and is an genuine recipe, now in style the world over. Perhaps one of many best and quickest Italian pasta recipes, a Spaghetti Carbonara may be rustled up at dwelling for a tasty week night time supper.

In Genaro’s genuine recipe, he makes use of guanchiale (pig cheek) fairly than the pancetta that we would use at dwelling, nonetheless pancetta is a wonderfully acceptable substitute for those who don’t have a great Italian deli close to to you.

Although British variations of this dish typically embody cream, Gennaro’s basic recipe makes use of simply seasoned pasta water, recent egg yolks and pecorino cheese to create that scrumptious, creamy texture that you’ll know and love.

Gennaro has fond reminiscences of consuming Carbonara within the backstreet trattorie of Italy’s capital metropolis, Rome. With a lot to see and do within the Eternal City, together with the Vatican, Colosseum, Spanish Steps and the Roman Forum, Rome makes an ideal vacation spot for a metropolis break, to not point out the perfect introduction to Italy for first time guests.

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Ingredients

four x servings
1 x tablespoons further virgin olive oil
200g piece Guanciale (pork cheek), roughly chopped into small strips
four x giant free-range egg yolks
75g grated pecorino & further for sprinkling
Salt & freshly floor black pepper
400g spaghetti

Method
Bring a big saucepan of salted water to the boil and cook dinner the spaghetti till “al dente.”
Heat the additional virgin olive oil in a big frying pan, add the guanciale and on a medium warmth stir fry till crispy.
In a small bowl beat egg yolks with pecorino, some salt & pepper. Set apart.
Drain the spaghetti, reserving among the pasta water, add the spaghetti to the pan of guanciale, with a bit of the pasta water and blend effectively. Remove pan from the warmth, stir within the egg combination, including extra cooking water if mandatory. Serve instantly with some grated pecorino and freshly floor black pepper.

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36 Comments

  1. Tim O'donnell

    January 3, 2019 at 5:32 pm

    Master cook/Chef!! Thanks a lot Gennaro!

    Reply

  2. Alessandro Avanzini

    January 3, 2019 at 5:32 pm

    Tutto perfetto ma non ho visto un ingrediente fondamentale
    Il pepe nero!!

    Reply

  3. Margarira Sanz Muñoz

    January 3, 2019 at 5:32 pm

    Ni una mierda no entiendo nada

    Reply

  4. Bjarne N

    January 3, 2019 at 5:32 pm

    If you have a bad day, just watch this guy!!

    Reply

  5. Gary Miller

    January 3, 2019 at 5:32 pm

    Im glad I found this recipe, ive been looking for a low calorie, heart healthy version of this dish.

    Reply

  6. NSMB Rider

    January 3, 2019 at 5:32 pm

    The dish is beautiful and authentic, but dude needs to chill a little bit…

    Reply

  7. PEACE GIRL USA

    January 3, 2019 at 5:32 pm

    Love your enthusiasm for something you totally ♥️!!👍🇮🇹

    Reply

  8. Present Tense

    January 3, 2019 at 5:32 pm

    In partnership with the Italian tourism bureau…

    Reply

  9. Henry Bautista

    January 3, 2019 at 5:32 pm

    Sir never speak in front of the food spit particles could land in your food just saying

    Reply

  10. Carlos Gonzalez

    January 3, 2019 at 5:32 pm

    Where's the knorr stockpot?

    Reply

  11. Mario Soto

    January 3, 2019 at 5:32 pm

    Que sabi e Marcus Aurelius?..eiu pasta molto entiresanti,pero,eiu accento en inglesi,multu desesperado!!..kom wit mee!

    Reply

  12. Enchanted Bee

    January 3, 2019 at 5:32 pm

    💕Birthday favorite💕

    Reply

  13. malcolmyoungacdc

    January 3, 2019 at 5:32 pm

    This man, is the man! Period.

    Reply

  14. Eren Ünal

    January 3, 2019 at 5:32 pm

    Now i know the rocco siffredi's passion. It's coming from his dna.

    Reply

  15. luvbotany

    January 3, 2019 at 5:32 pm

    If Rome and Italy is so great, why you stay USA? ohhhh it's an act, never mind.

    Reply

  16. 6666 9999

    January 3, 2019 at 5:32 pm

    Carbonara makes u seem crazy, i can tell. I love fkin carbonara❤️❤️

    Reply

  17. ChuckMarteau

    January 3, 2019 at 5:32 pm

    Jimmy Hoffa is behind that brick wall.

    Reply

  18. Jose Maria Scaglia

    January 3, 2019 at 5:32 pm

    Me encantó
    Fantastic great job amigo
    Saludos de un Italo/Uruguayo
    The best

    Reply

  19. Frank Maddalone

    January 3, 2019 at 5:32 pm

    Authentic Italian food.. no substitute.
    Spaghetti carbonara ohhh Bellissimo

    Reply

  20. Jack Tizzard

    January 3, 2019 at 5:32 pm

    This stools all over Marcos recipe.

    Reply

  21. Jackson Tan

    January 3, 2019 at 5:32 pm

    HAHAHA, I love how this guy express his love towards cooking

    Reply

  22. stephen knecht

    January 3, 2019 at 5:32 pm

    I'm not italian, but this guy is very welcome to be my Grandpa. Lol love to cook

    Reply

  23. zack gaurus

    January 3, 2019 at 5:32 pm

    I'm Asian, carbonara should have ginger, kimchi, sake and fat from an elephant to be called authentic.

    Reply

  24. James Epler

    January 3, 2019 at 5:32 pm

    Love Gennaro…Class act…

    Reply

  25. Ambroży Kleks

    January 3, 2019 at 5:32 pm

    Thanks God for Italia.

    Reply

  26. Ralf Steffler

    January 3, 2019 at 5:32 pm

    How to boil spaghetti in a large pan,
    made out of stainless steel !
    —————————————-

    Dear Citalia,

    to boil 100g spaghetti effectively,
    you can use ust a large pan
    closed with a lid.

    Use a pan made out of stainless steel
    with a glass lid !

    1. Fill a large pan with 0,5 l water
    and bring the water to the boil
    using a glass lid.

    2. When the water is boiling,
    put in another 0,3l water
    and 10g salt !

    3. Lay the spaghetti in the pan,
    horizontally and put
    the lid on the pan.

    4. When the water is again boiling,
    take the pan from the fire place
    and put some oil in the water.

    5. Swirl the spagehtti around and
    leave the spaghetti off the
    fire place in the pan with a
    fully closed lid.

    You must not boil the spaghetti for
    10 minutes in a big pot, filled
    with plenty of water
    with no lid.

    It's just a waste of energy and time !.

    Buon appetito
    Dipl.-Ing. Ralf Steffler
    Netcool Certified Consultant
    Out~of~The Box Solutions
    Germany

    Reply

  27. Samuele Bucceri

    January 3, 2019 at 5:32 pm

    Beste Dinner Italien

    Reply

  28. David Rust

    January 3, 2019 at 5:32 pm

    I've heard that some people in Italy will serve this dish with simple fish layered over the top or with some capers, fresh herbs, and/or vegetables. Is that true?

    Reply

  29. Nik Riger

    January 3, 2019 at 5:32 pm

    If you don’t have guanciale of course you can do it with bacon.
    So.. what exactly does authentic means to you? Stupido coglione. Non ho parole

    Reply

  30. John DelZoppo

    January 3, 2019 at 5:32 pm

    I live in New York State, in the US… I've been trying to make the authentic carbonara for so long… for the life of me I just CANNOT find guanciale around here. ANYWHERE. And the places that DO have the capability to have it can only order it in like 40lbs bulk portions and I'm obviously not going to do that. If anybody knows an easy way or what kind of places might carry guanciale that I'm missing… please any advice helps.

    Reply

  31. Edi San

    January 3, 2019 at 5:32 pm

    Bravo original carbonara

    Reply

  32. Banana eatingmonkey

    January 3, 2019 at 5:32 pm

    Give it a rest old man

    Reply

  33. Leeku

    January 3, 2019 at 5:32 pm

    Rome, the city of eternal $hit?!!

    Reply

  34. Dubravko Stuhne

    January 3, 2019 at 5:32 pm

    God bless you Genarro and Italy. 👍🏻

    Reply

  35. The Sheepdog

    January 3, 2019 at 5:32 pm

    Better than Gordon Ramsey

    Reply

  36. Markel Vitale

    January 3, 2019 at 5:32 pm

    My father was mixed black and italian born in naples this guy talks like my grandfather

    Reply

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