Ah, Italy, the country that's home to some of humanity's greatest handiwork: the Colosseum, The Duomo and plates of the creamy, silken pasta dish we know as carbonara.
Its origins aren't so clear, but it is often largely associated with Rome and the wider Lazio region. However, what is clear is the simplicity of the dish's ingredients.
What is 'authentic' carbonara?
Naples-born chef Paolo Apuzzo of Guy Grossi's Garum Italian restaurant in Perth, tells SBS Food that the key to traditional Roman carbonara is the use of minimal ingredients.
"As they say, if something isn't broken, don't fix it, and the same can be said with the traditional carbonara recipe. A truly authentic carbonara dish is made from just eggs, pecorino, black pepper and guanciale [Italian cured meat]."
In what may shock many pasta lovers, but perhaps doesn't shock the diehard carbonara fiends, the velvety pasta dish doesn't contain cream because, well, it doesn't need it. It's the egg that acts as a thickener and a unifier alongside cheese.
"Many people mistakenly prepare carbonara with cream. But it's the emulsion of the egg and reserved cooking water that gives the carbonara its signature creamy texture," Apuzzo says.
Because of its simplicity, carbonara is a popular dish by chefs worldwide – subject to tweaks and there are many iterations that have blossomed.
This is how you make authentic carbonara. Source: Garum
"Some people add mushrooms, parsley, bacon and other unnecessary ingredients, but an authentic carbonara is about simplicity and letting the subtle yet powerful flavours stand out."
If something isn't broken, don't fix it.
However, Apuzzo values the dish in its pure form. "The greatest compliment a chef can ever receive is when a customer tells you that your pasta reminds them of their childhood and hometown, or that your cooking tastes like something their nonna used to make."
When in Rome
When you're next in Rome, Apuzzo says to do what Romans do and feast on a bowl of carbonara. "I remember many summer nights enjoying a carbonara after a day of travelling throughout Rome," Apuzzo recalls.
"It was a common dish to have after spending a day outside or when unexpected visitors popped in as most Italians would have the essentials like pasta, eggs, guanciale and pecorino cheese on hand."
Apuzzo says you can update the dish by the way you cook the guanciale. "I like to thinly slice the guanciale before frying, which gives it a crispy and crunchy texture that complements the al dente pasta."
Now that's amore!
Apuzzo's fettuccine carbonara
Serves 2
Ingredients
- 300 g fresh fettuccine
- 100 g guanciale, thinly sliced
- 3 egg yolks
- 1 whole egg
- 1 tbsp vegetable stock or pasta water
- 60 g pecorino cheese
Method
- Bring a large saucepan of salted water to the boil.
- Heat 1 tbsp of olive oil in a frying pan over low-medium heat. Add the guanciale slices and a touch of black pepper. Cook until the guanciale is crispy. Remove from heat.
- Boil water in a pot. Add the pasta and cook for 3 minutes. Stir the pasta occasionally, ensuring it doesn't stick together.
- Once the pasta is al dente, drain and add to the pan with the guanciale.
- In a separate bowl, combine the egg and egg yolks and beat them.
- Add the egg mixture to the pasta and guanciale. Toss until the pasta is well coated in the egg mixture. Add the pecorino cheese and combine.
- Turn the pan to low heat and stir until the egg mixture is creamy. Add the stock and mix until you get a nice, creamy consistency. Add a pinch of black pepper.
- Remove from heat, and serve immediately.
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