Pasta Carbonara (Amalfi Coast Recipe) - Tastefully Grace (2024)

FAQs

Which ingredient should never be used in traditional carbonara? ›

Should carbonara have cream? Typically carbonara sauce is only made of eggs, bacon, parmesan, olive oil, seasoning, and sometimes, vegetables. As for cream, Italians will tell you that is a big no no.

The Scialatielli is a typical Amalfi Coast type of fresh pasta that has an irregular shape. I recommend you to taste it in Amalfi, where they were born at the hands of chef Cosentino. Compared to other types of fresh pasta, they are made with water and flour and fewer eggs in the dough.

Whisk Like You Mean It

You're using more egg yolks than whites here, which is what makes carbonara so rich and luxurious. But there's still two eggs-worth of whites in there. Whisking your eggs so that the whites are completely incorporated into the yolks will give your sauce a more uniform texture.

Whatever you use, don't use store bought pre-grated as it won't melt properly in the sauce. Egg yolks and whole eggs – The egg combined with the guanciale fat is what makes the stunning creamy carbonara sauce that the world is obsessed with. There's no need for cream for a creamy sauce!

The golden rule to silky carbonara is to whisk your egg whites so that they're completely incorporated with the egg yolks. This will create a smooth, velvety sauce. As like any pasta dish, including carbonara, cook the pasta perfectly al dente so that it's soft but still firm, with some bite.

1. Adding your eggs while the pasta is still on the heat. This is one of the most common mistakes when making carbonara. It is very easy to end up with pasta a la scrambled eggs instead.

Where do celebrities eat on the Amalfi Coast? The place on the Amalfi Coast where it's easiest to encounter "famous faces" is the village of Nerano. Here, the jet-set crowd disembarks from their yachts to dine in cliffside restaurants such as Lo Scoglio and La Conca del Sogno.

And Positano is no different, with traditional cuisines offering a mouth-watering experience. As it is right on the coast, seafood is the area's speciality, with fresh seafood platters or seafood pasta and pizzas available. Try out the local wine, co*cktails, and more that go perfectly with this summer meal.

Pasta di Sorrentina / Pasta of Sorrento

Its composition is based on the use of short pasta, in particular penne rigate (good to hold the sauce), topped with fresh tomato sauce and mozzarella cheese. You can also use other formats such as mezze penne pasta, paccheri or even gnocchi (the famous dumplings of Sorrento).

Why It Works. A sauce of mostly yolks has a richer, silkier, tighter texture than one made with only whole eggs. A mixture of Pecorino Romano and Parmigiano-Reggiano delivers that essential Roman flavor without making the pasta taste excessively salty or sharp.

Why don t Italians use cream in carbonara? ›

The creaminess comes from adding a little pasta water at the end. A carbonara has egg yolk, pecorino romano, guanciale and black pepper. If you like you can mix equal parts Parmigiani Reggiano and Pecorino Romana. The creaminess comes from adding a little pasta water at the end.

Modern spaghetti carbonara is a twist on the classic and while it is a little different from the original, the most important rule remains, IT IS MADE WITH EGGS AND ABSOLUTELY NO CREAM!

Spaghetti alla carbonara is a traditional Italian dish, which the sauce made of raw egg yolks is heated using only the heat of cooked pasta.

My Parmesan cheese clumped up so I would recommend using mozzarella instead and topping/sprinkling with Parmesan instead. I give credit for how easy this is - and it makes a lot, so will feed a family!

Carbonara is made with guanciale (cured pork), eggs, Pecorino Romano cheese, spaghetti pasta, and lots of black pepper. Italians don't add extra ingredients like cream, milk, garlic, or onions. Try this recipe if you want to make an authentic, creamy carbonara that comes straight from Italy, where I live.

Must-have ingredients

that there are only five ingredients: pasta, pork cheek, eggs, cheese and pepper. That's it. A real carbonara does not contain onion, garlic, or cream.

I always use 1 egg yolk for every egg I add. This makes the carbonara perfectly creamy. The argument against using egg whites is that they cook quicker than egg yolks. I prefer it, but you have to maintain control over the heat of the pan.

There's always a risk with raw eggs, but eggs in carbonara will be fully cooked by the time it reaches your fork...if and only if the dish comes together the second the pasta is drained.