What ingredients shouldn’t you put in spaghetti alla Carbonara?
Everyone loves a classic Carbonara, but with so many variations out there it’s important not to stray too far from the original authentic recipe. Here are some things to avoid:
Cream: Although, you may think of Carbonara as being incredibly creamy, that texture doesn’t come from cream but instead from egg yolks and cheese. Adding cream or milk dilutes the flavours and the authentic Italian taste we love so much.
Garlic: To create that unique flavour profile it’s important to avoid both garlic and onions. Both have a powerful and sometimes overwhelming taste, and it’s best to leave it up to the guanciale and pecorino to create that smoky and bold flavour.
Pancetta or Bacon: To be truly authentic, you should use guanciale over bacon or pancetta. Guanciale has a very distinct taste and is both stronger in flavour and softer in texture than pancetta.
Parmesan: It’s best to use Pecorino Romano cheese in a carbonara, as it has a robust and salty taste that adds depth and complexity. Its sharp, tangy notes contrast beautifully with the creamy sauce, creating a harmonious balance of flavours.