Bolognese dough, pizza, risotto, Italian cuisine has it all. To our delight, chef Philippe Etchebest reveals the recipe for carbonara pasta. But not just any one, the real recipe.
In addition to being easy to make, fast, and cheap, carbonara is a gourmet recipe that the majority of us appreciate. Who better than chef Philippe Etchebest to unveil the real recipe for carbonara pasta as in the Italian style? On his youtube channel, the chef reveals many recipes and tips to cook like a pro. After the gougères or the pancake dough, it is the turn of the carbonara pasta to make its entrance on this kitchen chain. Follow the guide.
The real recipe for carbonara pasta by Philippe Etchebest
As the chef points out, is the real recipe of carbonara pasta, there is no cream! And yes, even if many of us in France do them this way, in Italy, the creamy side comes from a clever mixture of eggs, Parmesan, and pasta cooking water.
Ingredients for 4 people:
- 1 dough dough (or fresh tagliatelle)
- 200 g smoked bacon (or guanciale)
- 50 g grated parmesan cheese
- 3 eggs
- 2 cuil. olive oil soup
- salt, pepper
The steps of the recipe:
- If you use the pasta dough you made yourself, cut the dough in half and spread the dough. Lower it in the rolling mill or with a rolling pin.
- Once the dough is thin and long enough, place it on your worktop and cut it to have 4 parts and go to each dough in the rolling mill to make tagliatelle.
- Boil a pot of salted water and add a tablespoon of olive oil.
- Meanwhile, take the pork belly and then remove the rind and cut each breast into sticks. Once done, grate the Parmesan using a microplane.
- Cook the tagliatelle in boiling water.
- In a fairly wide jumper (or a good frying pan), add 1 cuil. soup of olive oil and place the bacon to sauté them. The chef specifies that they must be lightly colored.
- In a cul-de-poule, mix eggs (you can cut with egg yolks), add a pinch of salt and pepper and mix again.
- Collect the cooked pasta, using a skimmer to keep some cooking juice and place it in the cul-de-poule with the eggs. Mix gently and then pour everything into the sautoir
- Mix the whole well on the fire at a very low temperature so as not to cook the eggs. Add the Parmesan cheese, a little salt and pepper and mix everything gently.
Chef’s Tip: Philippe Etchebest passes the dough several times to the rolling mill, dropping a notch several times. Once the dough has passed 2 to 3 times, the chef removes a notch again and leaves the dough partly in the rolling mill. He rolls it up to double it and all that remains is to pass the dough without having to put it back in the rolling mill each time.
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