Bucatini alla Carbonara anni '80. Un piatto spettacolare allora come oggi, un gusto indimenticabile.

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta is a healthier alternative with similar flavor, while bacon is more accessible.

pecorino cheese

🥗Healthier: parmesan cheese

💰Cheaper: grated parmesan

Parmesan cheese is lower in fat and more widely available.

Heat 3-4 tablespoons of olive oil in a pan over medium heat.

Add 40-50 grams of pancetta cut into strips and start frying.

When the oil is hot, add 2-3 pieces of onion and sauté.

Remove the onion pieces after they have imparted their aroma.

In a bowl, combine 2 egg yolks, 1 heaping tablespoon of grated pecorino, 1 heaping tablespoon of grated parmesan, and 1-2 tablespoons of fresh liquid cream.

Add 1-2 pinches of black pepper and mix well.

Cook the bucatini in boiling salted water until al dente.

Drain the bucatini and add them to the pan with the pancetta and oil.

Toss the bucatini in the oil with the pancetta.

Pour the cheese and egg mixture over the bucatini in the pan and mix vigorously for about 1 minute.

Serve immediately, ensuring the carbonara does not cool down.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens