Carbonara outside of Italy is the bastard of globalisation. Internationally, chefs tend to add heavy cream, mushroom and butter to thicken the sauce. The creaminess of an original recipe comes from a raw egg cooked immediately after it’s mixed with the hot pasta. An abundance of Parmigiano Reggiano or Pecorino Romano gives it an additional kick and “sheepy” smell. The pasta is finished with sizzling bacon and guanciale (pig’s cheek) mixed with water from cooking pasta to make it more”saucy” and glossy.
You can learn the original recipe from Chef Giuseppe who taught me how to prepare it. If you’re interested in attending his classes, make sure to book it here.
Check other recipes from Giuseppe de Rosa: