¡Good morning princesses and princesses! Today we are going to make a recipe with Italian tradition, but one that is also very enjoyed in other countries, especially in the United States: macaroni carbonara.
This delicacy, super easy to prepare, is an ideal option to make a delicious meal in a few minutes and with few ingredients. If you are pasta lovers like us and are looking for a special sauce, be sure to prepare this recipe for macaroni carbonara without cream. Very traditional and very simple.
About carbonara macaroni
Macaroni carbonara is a variant of the famous pasta with Italian carbonara sauce, which is characterized by its simplicity and exquisite flavor. Unlike other pasta preparations, such as macaroni and tomato, traditional carbonara sauce isIt is based on a mixture of eggs, cheese, pancetta (bacon) and pepper. The result is a creamy pasta, with an intense and deep flavor.
Origins of the macaroni carbonara recipe
The history of macaroni carbonara, like many traditional recipes, has humble origins. Although there are different theories about its origin, one of the most accepted is that the recipe originated in the Lazio region, in Italy, during World War II..
American soldiers stationed in Italy during the war fell in love with this recipe and brought it with them to the United States.where it became even more popular.
Key ingredients for macaroni carbonara without cream
To prepare pasta carbonara without cream, you need simple but tasty ingredients. The traditional recipe does not include cream, although some modern variants incorporate it.
Macaroni is a short, hollow pasta.. Among the most traditional are the penne rigati, rigatoni or tortiglioni, which when they are rough in texture allow the sauce to adhere better. However, you can also use other types of pasta, even long pasta, as in the traditional spaghetti carbonara recipe.
To give texture to the sauce, you need eggs, which provide creaminess, and pecorino Romano cheese, an Italian cheese with an intense flavor, essential for giving it the smoothness. that the sauce needs.
The role that pancetta or bacon plays in the carbonara sauce is also very important, because it is the solid and meaty touch that makes this dish irresistible.. For a slightly spicy finish, black pepper is the essential detail in any good carbonara.
What is the name of the bacon in the carbonara?
The bacon used in the macaroni carbonara recipe is an essential component. In Italian, it is known as “pancetta.” Pancetta is similar to bacon, but is usually cured and seasoned differently. Pancetta has a more delicate flavor than bacon and is commonly used in Italian cuisine, especially in pasta or pizza recipes.
6 tips for preparing macaroni carbonara without cream
- Ingredient quality: Use fresh eggs with deep-colored yolks, and a good cheese, if possible an authentic Pecorino Romano. Also pay attention to the quality and freshness of the bacon. They make a difference in the recipe.
- Do not cook the sauce: Combine the eggs and cheese quickly with the hot pasta, but off the heat. The temperature of the cooked pasta is enough to create a creamy sauce without boiling.
- Drain the noodles: Once the sauce ingredients are ready to preserve the heat that will help the sauce cook. It is important to do everything on time.
- Add black pepper: Black pepper is a distinctive element of the carbonara macaroni recipe. Don’t skimp on it, as it provides a delicious spicy touch.
- Sauté the bacon: Before adding it to the pasta, sauté the pancetta so that it is crispy. This will give a special texture to the dish and enhance the flavor of the bacon.
- Reserve some cooking water: If the sauce thickens too much, you can add a little of the pasta cooking water to adjust the consistency.
Follow me on Instagram (here)
And on YouTube I upload new videos every week (click here)
Carbonara Macaroni Recipe
Yield: 4 portions
Preparation: 15 minutes
Ingredients
- 400 g of macaroni
- 200 g of pancetta or bacon
- 3 eggs
- 100g grated Pecorino Romano cheese
- Black pepper to taste
How to make macaroni carbonara step by step
- Cook the macaroni in salted water until al dente.
- While the macaroni is cooking, cut the pancetta into small pieces and sauté in a large skillet until crispy.
- In a bowl, beat the eggs and mix with the grated Pecorino Romano cheese and a generous amount of black pepper.
- Drain the cooked macaroni, reserving a little of the cooking water, and add it to the pan with the bacon. Stir well.
- Remove the pan from the heat and quickly pour the egg and cheese mixture over the macaroni. Stir vigorously so the sauce adheres to the pasta.
- If the sauce is too thick, add a little of the reserved cooking water.
- Serve on individual plates and sprinkle with additional Pecorino Romano cheese and black pepper.
Source: www.paulinacocina.net
