AUTHENTIC CARBONARA

One of my best menu kapag birthday ko ay ang pagluluto ng menung carbonara.Hindi magiging kompleto ang araw kapag wala ang menu na ito. Marami sa mga pilipino ang mahilig din magluto ng lutuing ito. Kaya naman isa ito sa mga dapat kong i share sa inyo. Ordinaryo na para sa aking ang lutuing pancit, kaya mas pina sosyal pa talaga kapag may carbonara. Kayat alamin na natin ang best lutuin kong ito.

Carbonara is a pasta dish that is popular at any Filipino party. If you find a pasta dish cooking in a Filipino kitchen it is probably one of two kinds: a sweet tomato base sphaghetti, or the creamy, meaty carbonara. Authentic carbonara is flavorful and delicious; the heaviness of the sauce balances well with the salty pork you cook it in. But in authentic carbonara, like the one we’re making today, we won’t actually be needing cream at all.

A Rich (and Creamy) History

Ito ay nagmula sa italian dish, carbonara is one of the four classic Roman pastas, the others being gricia, cacio y pepe, and amatriciana. Lahat ng apat na pastas use pecorino romano, a cheese you can make from sheep’s milk. Ngunit ang pangalang carbonara ay nagmula from the word carbonaro (or Italian for “charcoal burner”). Dahil dito, maraming nag assume that carbonara was the main meal of several coal miners back then. Ang mga sangkap nito are easy to source and the recipe itself is easy to cook. Kaya ito ay napaka ideal meal for the working class.

Ang pagsikat ng Carbonara popularity grow and spread across the world after World War II, finding its way even here in Filipino cuisine. At mula noon, the recipe for this creamy pasta has been modified.

Ang Filipino Style Carbonara ay katulad sa alfredo due to its use of heavy cream. Ito ay nangangailangan ng mas mahabang oras ng magluluto kumpara sa authentic carbonara, where the sauce is gradually poured at the end of the cooking process.

Maraming nagsasabi that the original authentic carbonara recipe calls for guanciale, or pork jowl. Ang recipe na ito will be using pancetta (pork belly) instead. Ang ibang bersion ng carbonara have even swapped out the pancetta for bacon or ham. Ang iba naman ang nagdadagdag ng ibang sangkap tulad ng mushrooms to the classic dish.

A Step by Step Guide to Creamy Authentic Carbonara

Ang unang step sa pagluluti ng authentic carbonara is making the sauce. Mas mainam na unahing gumawa ng sauce before cooking the pasta instead of doing it simultaneously. At dahil magluluyo ka with eggs, hot pasta may end up scrambling them before they get the chance to become sauce.

Simulan with your authentic carbonara sauce sa pagbiyak ng limang eggs into a bowl and beating them into a bowl. Kapag ang texture nito is smooth, add in your Pecorino cheese. Kapag wala kang Pecorino cheese on hand, parmesan also works well. Continue whisking these two ingredients, mixing them well. Season it with ground black pepper to taste. Afterwards, set it aside and cook your pasta.

Cook your spaghetti according to your package instructions. Don’t forget to salt your pasta water! Ang paglagay ng alat sa iyong  pasta water will add flavor to your noodles, even before mixing the sauce in. Kapag naluto na ang iyong pasta noodles to your liking, i set them aside.

I sear mo ang iyong 10 ounces of Pancetta on a clean skillet until it’s a beautiful brown color. Ang pagluto ng iyong pancetta will extract oil from the meat; once there’s enough, add your pasta to the skillet. I toss the pasta and the meat together.

At ngayon naman, i combine ¼ cup tap water and ½ cup pasta water. Haluin ito into the cheese and egg mixture you made prior. Haluing mabuti, then pour your authentic carbonara sauce into the skillet with the spaghetti and pancetta. Itobay muling i toss your ingredients while cooking it on low heat.

At dahil nalaman mo na ang sekreto ng lutuing ito, i hope na magagawa mo rin at mapapasarap mo ang lutuing ito. Basta sundin mo lang ang lahat ng mga instructions ay siguradong mahuhuli mo ang tamang lasa at sarap ng Carbonara.

Ingredients

• 1 lb spaghetti
• 10 ounces Panceta
• 2 1/2 cups Pecorino cheesegrated
• 5 pieces egg
• 6 cups water for boiling
• 1 tablespoon salt
• Ground black pepper

Instructions

• Crack the eggs in a bowl. Beat until the texture becomes smooth.
• Add Pecorino cheese. Continue mixing until cheese and eggs are well blended. Season with ground black pepper. Set aside.
• Cook spaghetti according to package instructions. Set aside.
• Sear Panceta on a clean skillet until it browns, and enough oil gets extracted.
• Add cooked pasta in the skillet. Toss.
• Combine ¼ cup tap water and ½ cup pasta water and then pour into the sauce mixture. Mix it well.
• Pour the sauce into the skillet. Toss while cooking in low heat until well distributed.
• Season with more ground black pepper.
• Serve it.