Carbonara - the Italian way. Authentic Italian carbonara def doesnt have milk. Alfredo does but uses parmesan cheese to make it alfredo. Carbonara's sauce is made from eggs and some.

Find out where to have the best of one of Rome's quintessential For Italians, the use of the correct pasta with a particular sauce is vitally important. At Armando, carbonara is made the old-fashioned way, the guanciale is soft-cooked, with the fat left. A French website's reinvention of the traditional Italian dish has been condemned for its use of creme fraiche - among other unholy tweaks. You can cook Carbonara - the Italian way using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Carbonara - the Italian way

It's 80 of g/person linguine.
You need 1 of egg/ 2 people (maximum!).
Prepare 1 handful of Parmesan.
You need 1 packet of pancetta (ideally guanciale).
It's 1 handful of salt.
It's 3 tablespoon of milk/cream.
You need of Black pepper.
You need of Salt.

Here's my version of this gloriously simple dish. Though a simple recipe, Carbonara delivers great flavor and comfort with a minimum of effort. Pick up some guanciale (a.k.a. dry-cured pork jowl) at your local specialty market, then cook it in olive oil until browned and crispy, then Get the recipe for Spaghetti alla Carbonara: the Traditional Italian Recipe. I've seen it made all different things and ways.

Carbonara - the Italian way step by step

Boil the water of the pasta with a handful of rock salt. When it boils add the pasta and cook as per the instructions - I recommend timing it to be 2 min less than what indicated on the packaging and then taste it to not risk overcooking it..
In a frying pan cook the pancetta on medium heat. If you have bacon cut that into pieces and cook it in the same way. Cook until golden. I don't add any oil to the pan as the pancetta already has quite a lot of fat that will be released with the heat..
In a bowl add one egg and the parmesan together with a dash of milk or water. Add salt and pepper. Beat it with a fork well. For the real recipe you are meant to only use the yolk although it feels like a waste for me so I use the whole egg. This doesn't need to cook so just leave it on the side..
Now when the pasta is ready (al dente) take a cup and save some of the water. This is a good tip for whatever pasta you make, in Italy we save some of the water so that you can add it in case it gets too dry..
Drain the pasta and add it back in the pot without any heat. Add the egg and the pancetta and mix well. The eggs will cook with the heat from the pasta. If it looks too dry add a dash of water that you saved from the cooking..

Well Gino's here to settle it once and for all as he cooks carbonara the proper Italian way! Gino's also joined by two faces from This Morning's past as our original chef Susan Brookes and wine expert Charles Metcalfe join us for lunch. Spaghetti alla Carbonara: When it's good, it can make your eyes roll back in your head with pleasure. It lurks there, beckoning, batting its eyelashes on Italian menus. When you don't order it, you usually end up wishing you had.