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Italian recipe of the week: The perfect spaghetti carbonara

It has just three ingredients, but a lot of bite: artisan pasta maker Silvana Lanzetta shares her recipe for the perfect carbonara sauce.

Italian recipe of the week: The perfect spaghetti carbonara
An authentic carbonara sauce has only three ingredients. Photo: Flickr/Wine Dharma

Pasta alla carbonara (literally translated as 'coal workers’ pasta') is one of the most well-known and loved Italian delicacies: the creaminess of the eggs contrasting with the crispy guanciale makes it a pleasure to eat.

The origins of carbonara sauce are still uncertain. However, the recipe doesn’t appear until 1944, which prompts some speculations on how this delicious recipe came to be.

READ ALSO: The original recipe for authentic bolognese sauce

The most widely recognized theory is that this beloved Italian dish is an American adaptation of the traditional cacio e ova: when the Allied troops were stationed in Italy toward the end of World War Two, they got fond of pasta cacio e pepe, but to give them a “back home” flavour, they added smoked bacon to the recipe.

Roman people enthusiastically adopted the new dish, and quickly added it to their cooking.

They swapped the bacon for guanciale (the fat from a pig’s cheek) as they already had pasta recipes using guanciale and Pecorino cheese, the other two being pasta alla gricia and bucatini all’amatriciana.

Tips

Don't use Parmesan cheese for this recipe. However, if you're having difficulties finding guanciale, pancetta can be used instead.

Never add cream to the recipe: the creaminess is given by the sheer amount of grated Pecorino – so don't skimp on it! 

READ ALSO: Silvana's ten golden rules for cooking pasta like the Italians

Ingredients

  • 360 g spaghetti
  • 120 g guanciale
  • 4 eggs yolks
  • 1 whole egg
  • 150 g Pecorino Romano cheese
  • salt and pepper to taste

Method

Step 1:
In a non-stick pan, fry the guanciale in its own fat until slightly crispy, taking care not to brown it too much.

Step 2:
In a large bowl, beat the egg yolks and the whole egg with salt and pepper. Stir in the grated cheese until a thick cream is obtained. Add the cooked guanciale and reserve.

Step 3:
Cook the spaghetti al dente. Reserve about 100 ml of the cooking water. Drain the pasta well, and immediately pour the pasta into the bowl with the eggs. The heat of the pasta will cook the egg.

Step 4:
Add a little bit of the reserved cooking water, and mix well so as to coat all the pasta. If the sauce is still too dense, add some more cooking water. If too runny, stir in more cheese.

Step 5:
If necessary, season with more salt and pepper. Serve immediately sprinkled with extra grated Pecorino cheese.


Silvana Lanzetta. Photo: Private

Silvana Lanzetta was born into a family of pasta makers from Naples and spent 17 years as a part-time apprentice in her grandmother’s pasta factory. She specializes in making pasta entirely by hand and runs regular classes and workshops in London.

Find out more at her website, Pastartist.com, including this recipe and others.

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FEATURE

Greenland foreign minister axed over independence remarks

Greenland's pro-independence foreign minister Pele Broberg was demoted on Monday after saying that only Inuits should vote in a referendum on whether the Arctic territory should break away from Denmark.

Greenland foreign minister axed over independence remarks
Greenland's pro-independence minister Pele Broberg (far R) with Prime Minister Mute Egede (2nd R), Danish foreign minister Jeppe Kofod and US Secretary of State Antony Blinken (2nd R) at a press briefing in Greenland in May 2021. Photo: Ólafur Steinar Rye Gestsson/Ritzau Scanpix

Prime Minister Mute Egede, who favours autonomy but not independence, said the ruling coalition had agreed to a reshuffle after a controversial interview by the minister of the autonomous Arctic territory.

Broberg was named business and trade minister and Egede will take on the foreign affairs portfolio.

The prime minister, who took power in April after a snap election, underscored that “all citizens in Greenland have equal rights” in a swipe at Broberg.

Broberg in an interview to Danish newspaper Berlingske said he wanted to reserve voting in any future referendum on independence to Inuits, who comprise more than 90 percent of Greenland’s 56,000 habitants.

“The idea is not to allow those who colonised the country to decide whether they can remain or not,” he had said.

In the same interview he said he was opposed to the term the “Community of the Kingdom” which officially designates Denmark, the Faroe Islands and Greenland, saying his country had “little to do” with Denmark.

Greenland was a Danish colony until 1953 and became a semi-autonomous territory in 1979.

The Arctic territory is still very dependent on Copenhagen’s subsidies of around 526 million euros ($638 million), accounting for about a third of its budget.

But its geostrategic location and massive mineral reserves have raised international interest in recent years, as evidenced by former US president Donald Trump’s swiftly rebuffed offer to buy it in 2019.

READ ALSO: US no longer wants to buy Greenland, Secretary of State confirms

Though Mute Egede won the election in April by campaigning against a controversial uranium mining project, Greenland plans to expand its economy by developing its fishing, mining and tourism sectors, as well as agriculture in the southern part of the island which is ice-free year-round.

READ ALSO: Danish, Swiss researchers discover world’s ‘northernmost’ island

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