Parmigiano Reggiano (grated. Or use pre-grated parmesan cheese)
Coarsely ground black pepper
Bring a large pot of well-salted water and boil the pasta.
(For a chewy pasta and for seasoning).
[Basic] Boil with well-salted water to make the pasta well seasoned and give it a clearer taste. It's not necessary to add more salt when stirring the pasta in a frying pan.
In a large bowl, beat the egg with the Parmigiano Reggiano, black pepper, and salt until the egg becomes fluffy.
Heat olive oil in a frying pan. Fry the pork with low heat. The pork fat releases oil so you don't need to use too much. If there's too much oil, take it off with a paper towel.
When the pork is crispy, cool it down a bit and put it into the bowl with the eggs. Add the fat from the pork, too. (←it has a good taste)
When the pasta is ready, lift it from the water with pasta tongs and put it in the bowl and mix it.
Tip: Don't drain the pasta too much. Use the heat of the pasta to coat the strands well with the egg liquid.
Serve topped with Parmesan cheese (not listed in the ingredients) and a generous amount of ground pepper. Enjoy! This classic recipe is really simple, and tastes rich but not cloying.
Who added cream to Carbonara, the Americans? Or was it the Japanese? The authentic taste is similar to the classic Japanese dish of raw egg mixed with hot rice.
Story Behind this Recipe
I was very surprised with the difference when I ate pasta carbonara in Italy. Who first added cream, the Americans? Or the Japanese? Anyway, this classic recipe is really simple and has a rich taste.
■ Boiling in well-salted water will result in a chewy texture very much like the pasta cooked in a professional kitchen. It's not effective to season the sauce after transferring the pasta to the pan and pasta will become overcooked in the process. ■ If the eggs don't coat the pasta well due to low heat, heat a frying pan, remove from heat, add the pasta in Step 7, and toss well to blend everything.