Recipes
Traditional Roman Spaghetti Carbonara

Traditional Roman Spaghetti Carbonara

Name: Traditional Roman Spaghetti Carbonara
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 portions
Ingredients: 200 g spaghetti; 2 l water; 1 tablespoon salt; 80 g pancetta; 2 pcs egg yolk; 1 pc egg; 50 g pecorino; black pepper

Karel ČernýNationalItalian Cuisine x se líbilo

Real Roman carbonara comes down to one trick. You whisk the egg yolks and the whole egg with pecorino and fold them into the hot spaghetti off the heat, so they thicken into a silky sauce instead of scrambling. The pancetta crisps up and its rendered fat carries the whole flavor, while cream has no place here. Finish with freshly ground black pepper. It is done in about 20 minutes, but you have to watch the temperature or the sauce turns into scrambled egg.

Příprava: 10min

Vaření: 10min

CELKOVÝ ČAS: 20min

Step by step process

Preparation of ingredients

1
For spaghetti carbonara, cut the pancetta into small cubes or strips.
2
Grate the Pecorino Romano finely.

Cooking pasta

3
In a large pot, bring 2 liters of water to a boil and season it with a tablespoon of salt.
4
Place the spaghetti into boiling water and cook them al dente according to the instructions on the package, usually 8-9 minutes.

Preparing the sauce

5
In a bowl, whisk the egg yolks and whole egg with grated pecorino and freshly ground black pepper until smooth.

Frying pancetta

6
In a pan over medium heat, fry the pancetta until golden and crispy, which takes about 3-4 minutes. Leave the fat from the pancetta in the pan.

Combining pasta with sauce

7
Drain the cooked spaghetti (reserve about 100 ml of pasta water) and immediately add them to the pan with the pancetta. Stir to coat the pasta with the fat.
8
Remove the pan from the heat. Pour in the egg and cheese mixture and quickly stir to create a creamy sauce. If the mixture is too thick, add a little pasta water.