Kamil Perry
Carbonara is a pasta dish that originated in Italy, specifically the Lazio region, and it has become a staple in Italian cuisine. The dish traditionally calls for fatty cured pork, hard cheese, eggs, salt, and black pepper. While there are variations, the cheese used in an authentic carbonara is typically Pecorino Romano, a dry sheep's milk cheese produced in the Lazio region.
Some recipes may substitute Parmesan or Grana Padano, or a combination of cheeses, but purists insist on Pecorino Romano for a truly authentic flavour. The choice of cheese is important as it not only adds flavour but also helps to season the dish due to its salty characteristics.
| Characteristics | Values |
|---|---|
| Cheese type | Pecorino Romano |
| Alternative cheese | Parmesan, Grana Padano, or a combination of cheeses |
| Cheese texture | Finely grated |
| Cheese quantity | 2.5 oz Pecorino Romano, 1.5 oz Parmigiano Reggiano |
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What You'll Learn
Pecorino Romano is a must
When it comes to crafting an authentic carbonara, the cheese you choose can make all the difference. While Parmigiano Reggiano often takes the spotlight when it comes to Italian food and pasta dishes, it's Pecorino Romano that should be your first choice for this Roman speciality.
Pecorino Romano is a dry sheep's milk cheese produced in the Lazio region of Italy, where Rome is located. It's saltier than Parmigiano Reggiano, making it perfect for seasoning your carbonara. This local cheese is the traditional choice for Roman pasta dishes, and its salty, grassy, and earthy flavour adds depth to the carbonara.
While you can substitute Parmesan if you can't get your hands on Pecorino Romano, your carbonara won't be truly authentic. So, if you're aiming for a genuine taste of Rome, make sure to use Pecorino Romano.
How to Make the Perfect Carbonara
Now that you have your Pecorino Romano, it's time to craft your carbonara. This dish is all about simple, perfect ingredients coming together to create something magical. Here are some tips to make sure your carbonara is exceptional:
- Use the right pasta: Spaghetti is the most common choice, but tonnarelli, bucatini, and rigatoni are also used in Rome, depending on the restaurant.
- Choose the right meat: Guanciale, a fatty piece of pork jowl, is the traditional choice and adds a rich, salty, and intense flavour. If you can't find guanciale, pancetta or bacon are good substitutes.
- Prepare the cheese: Finely grate your Pecorino Romano by hand—pre-grated cheese often contains anti-caking agents that can affect the texture of your sauce.
- Avoid cream: A true carbonara doesn't need cream. The eggs and cheese will create a creamy sauce without any additional help.
- Be careful with the eggs: You want to avoid scrambling the eggs, so temper them by adding the hot guanciale grease and pasta water gradually while whisking.
- Don't overcook the pasta: Keep a close eye on your pasta as it cooks. You want it to be al dente, or even a minute shy, as it will continue to cook when you mix it with the sauce.
- Serve immediately: Carbonara is best enjoyed fresh, so make sure to serve it as soon as it's ready.
By following these tips and choosing Pecorino Romano, you'll be well on your way to creating an authentic, delicious carbonara.
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Parmigiano Reggiano is a good substitute
Parmigiano Reggiano is produced with patience and care. It is a salty cheese that can be used to season the pasta dish, and it melts beautifully into the carbonara sauce. The cheese should be finely grated by hand, as pre-grated store-bought cheese contains preservatives that can affect the texture and taste of the dish.
When substituting Parmigiano Reggiano for Pecorino Romano, it is important to adjust the salt in the dish accordingly, as Pecorino Romano is saltier. Additionally, the ratio of cheese to other ingredients may need to be adjusted to achieve the desired flavour and texture. A common ratio is 2:1 of Pecorino Romano to Parmigiano Reggiano, but some recipes call for equal parts of both cheeses.
While carbonara is traditionally made with spaghetti, other types of pasta such as rigatoni or bucatini can also be used. The key to a successful carbonara is in the preparation of the sauce and the quality of the ingredients. The eggs should be mixed vigorously with the fat from the guanciale (cured pork jowl) and pasta water to create a rich, creamy sauce that coats the pasta. The warm pasta is then added directly to the sauce and stirred vigorously to emulsify, creating a decadent and delicious dish.
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Grate your own cheese
Grating your own cheese is an important step in making carbonara. While it may be tempting to use pre-grated cheese from the store, this is not recommended as pre-grated cheese contains preservatives to keep the cheese shreds from clumping together. As a result, pre-grated cheese doesn't melt together as well and can affect the texture of your carbonara sauce.
When grating your own cheese, it's best to use a microplane or a fine side of a cheese grater to create a snow-like consistency. This allows the cheese to emulsify more easily into the sauce. Finely grated cheese also helps to create a rich, creamy sauce that clings to the pasta.
The type of cheese you use is also important. For an authentic carbonara, Pecorino Romano is the traditional choice. This salty, sheep's milk cheese is produced in the Lazio region of Italy, where Rome is located. Its saltiness helps to season the pasta dish and enhance its flavour. While Parmigiano Reggiano is a popular alternative, your carbonara won't be truly authentic without Pecorino Romano.
If you can't get your hands on Pecorino Romano, you can use Parmesan as a substitute, or a combination of the two. Some people also like to use Grana Padano, either on its own or mixed with Pecorino Romano. However, keep in mind that Parmesan and Grana Padano have a less salty flavour, so you may need to adjust the seasoning accordingly.
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Avoid store-bought pre-grated cheese
When making carbonara, it's important to avoid using store-bought pre-grated cheese. Here are some reasons why:
Firstly, pre-grated cheese often contains unnecessary additives such as anti-caking agents, mould inhibitors, and cellulose powder to prevent the cheese from clumping and sticking together. These additives can affect the taste and texture of the cheese, making it less creamy and smooth. By grating your own cheese, you can avoid these additives and enjoy a more authentic carbonara experience.
Secondly, grating your own cheese can save you money. Buying a block of cheese and grating it yourself is usually more cost-effective than purchasing pre-grated cheese. This is because you are paying for the convenience of having the cheese pre-grated.
Thirdly, freshly grated cheese simply tastes better. Pre-grated cheese often has a powdery texture from the wood pulp coating, which affects the overall taste and texture. Grating your own cheese ensures a fresher, creamier taste with fewer additives, making it a healthier option.
Additionally, grating your own cheese gives you control over the type and quality of cheese you use. For carbonara, it is recommended to use a combination of Pecorino Romano and Parmigiano Reggiano cheeses. By grating your own cheese, you can ensure you are using high-quality ingredients and customise the blend to your taste preferences.
Lastly, grating your own cheese can be a fun and satisfying experience. It may require a little more effort, but it is worth it when you get to enjoy a delicious, homemade carbonara. So, grab a good-quality cheese grater and get grating! Your taste buds will thank you.
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Use a combination of cheeses
While the traditional cheese used in carbonara is pecorino romano, some recipes call for a combination of cheeses to be used. This can include a combination of pecorino romano and parmesan, or pecorino romano and grana padano.
One recipe recommends using a 2:1 ratio of pecorino romano to parmesan, while another suggests a 2:3 ratio of pecorino romano to grana padano. The reason for combining these cheeses is that it adds a layer of complexity to the flavours of the dish.
Pecorino is made from sheep's milk and is saltier than parmesan, so it is important to adjust the salt content accordingly if substituting one for the other. It is also recommended that you grate your own cheese, rather than using store-bought pre-grated cheese, as this contains preservatives that can affect the texture and taste of the sauce.
When preparing the sauce, the cheese is combined with raw eggs (or yolks), ground black pepper, and guanciale (or a substitute such as bacon or pancetta), and mixed with hot pasta. The warm pasta generates enough heat to create a rich, creamy sauce that coats the pasta.
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Frequently asked questions
Carbonara typically uses Pecorino Romano, a dry sheep's milk cheese produced in the Lazio region of Italy.
Yes, you can use Parmesan, Grana Padano, or a combination of cheeses. However, your carbonara won't be truly authentic without Pecorino Romano.
Pecorino Romano is a local cheese to the Lazio region, where Rome is located, and the dish originates. It is also saltier than other cheeses, so it seasons the pasta better.
