Just like every dish of Italian culinary tradition, carbonara is often at the center of very controversial debates about the choice of ingredients. Guanciale or pancetta? Just pecorino or a mix with Parmigiano Reggiano cheese? Just yolks or even whole eggs?
So – while fans of the Roman pasta are constantly debating about the "perfect recipe,” the passion for carbonara has given rise to dozens and dozens of variations. From fish to vegetarian versions that add new ingredients for an original touch. An example? Using apples in the recipe!
With its sweet and welcoming taste (and that hint of tartness), apples give new personality to one of the most popular first courses in Italy.
The Recipe: Carbonara with Apples
Ingredients (for 4 people):
14 oz rigatoni
4 egg yolks
1 whole egg
3 tbsp grated pecorino cheese
4 oz guanciale or bacon
1 apple
Butter
Salt
Pepper
Method:
To make carbonara with apples, start by boiling the water for the pasta. In the meantime, dice guanciale (or bacon if you can't find it) and brown it in a saucepan without adding any other fat. When guanciale is well-browned (taking care not to burn it), set aside. Cut the apple into cubes and brown it in the pan with bacon fat for just a few minutes. Add the bacon back to the mixture and let cook for just a few seconds. Turn off the heat and salt the boiling water. Add the pasta to cook.
In a large bowl, mix egg yolks with one whole egg, pecorino cheese, salt and pepper.
Drain pasta al dente and pour it into the bowl with the egg and pecorino cream. Mix well and add the apples and bacon. Finish with ground pepper and serve piping hot.
