This is a classic Italian dish that you will find on the menus of almost every Italian restaurant. There are many variations to this recipe and ways of incorporating its ingredients. This is my version, and how I like it prepared. I find great comfort in a warm dish of pasta, and love nothing more than unwinding with this Carbonara and a glass of wine after a long day at work!
The addition of Fromagio Pecorino – Pecorino Cheese, one of my favourite Italian cheeses – gives this dish a depth of flavor as opposed to that made with only Parmesan cheese, or with other cheeses. Pecorino has a fruity hint to it, it is tangier than Parmesan cheese and deeper. I use it very frequently in my Italian cooking. I have even visited the factory in Sardinia and I love the cheese even more ever since I did. I had seen the process from milk to supermarket, in all varieties and types and I have huge respect for these people.
Here is some info on Pecorino: It is made out of sheep’s milk and the process of making it is very interesting. It is basically about curdling the milk, and gathering the curdled part in a mould, while pressing out all the liquid. The curd will then take the shape of the mould and become more solid. It is then coated with a layer of coarse sea salt. It can be had fresh or aged. Of course vintage cheeses have a deeper flavor and are therefore much sharper.
Please buy real cheese and grate it at home, do not use pre-grated and packed cheeses.
This makes a huge difference to the flavor and quality of your food!
This Spaghetti Alla Carbonara is delicious, and super easy to make. Everyone will love it and it will become a regular request by your family.