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- Traditional Roman Spaghetti Carbonara
Traditional Roman Spaghetti Carbonara
Traditional Roman spaghetti carbonara is an iconic Italian dish that stands out for its simplicity and rich flavor. The combination of quality spaghetti, salty pancetta, a creamy mixture of egg yolks, and pecorino romano cheese creates a delicious sauce without cream. This dish is ideal for a quick yet exceptional dinner when you want to delight your taste buds with an authentic Italian classic.
Ingredients
Step by step process
Preparation of ingredients
- 1
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.
Serving
- 9
Serve immediately, sprinkle with the remaining pecorino and freshly ground pepper to taste.
More tips:
Use quality pancetta and pecorino romano for an authentic flavor. If you don't have pancetta, use quality bacon.
Never heat the sauce over direct fire after adding eggs to prevent curdling.
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Topic: Italian Cuisine
