The real stuff

Wikipedia tells you a lot about ‘pasta carbonara’. It’s so cute that Italian regions compete to be connected to the origin of a popular, traditional pasta recipe, as pasta carbonara is.

The real stuff is made with guanciale, witch is the muscular part of the cheek of a pig. I couldn’t really find that particular piece of meat and so I decided to buy a slightly smoked, not too greasy, real -Italian- piece of bacon (100 grams pp).

Carluccio explains on Youtube how easy this recipe is.

My extra ingredients are a little bit different : chopped garlic, 1 teaspoon of dried oregano and some green salad to have a minimal amount of vegetables.

Boil some pasta (70-100 grams pp) in salted water.

Chop the garlic (2 cloves pp, not? ;-)). Fry the garlic and the bacon in a drizzle of olive oil. Add 1 teaspoon of oregano. Bake until the bacon is really crispy.

Mix pasta with bacon. Add 1 battered egg pp, loads of pepper and grated pecorino.

The best comfort food ever!

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