How to Make Traditional Roman Carbonara Recipe
Spaghetti alla Carbonara. The name of this dish means “in the style of the charcoal men”. The dish most probably originates in the Lazio Region from a dish called “cacio e ova” (cheese and eggs) and has been ‘adopted’ by Romans becoming part of the traditional Roman cooking.
The pasta used in this preparation must be very hot when dropped into the bowl. The eggs are raw and they will cook instantaneously with the heat of the pasta, forming a tasty creamy condiment.
4 tablespoons extra-virgin olive oil
4 oz (115 gr) pancetta or guanciale, diced (substitute with un-smoked bacon)
1 lb (450 gr) spaghetti
2 oz (60 gr) pecorino romano cheese, freshly grated
black pepper freshly grated from the mill
In a large stockpot, bring the water for the pasta to a boil. While waiting for the water to boil, pour the olive oil in a frying pan, and add the bacon. Fry until the bacon is light brown, but still soft.
In a pasta bowl, large enough to contain the pasta, beat the eggs with a pinch of salt.
When the water comes to a boil, add salt and cook the pasta following manufacturer’s instructions, testing for readiness from time to time, until al dente (firm but not too soft or overcooked).
Drain the pasta and drop it immediately into the bowl over the beaten eggs.
Mix vigorously. The heat of the boiling pasta will cook the eggs, making them resemble a light cream.
Add the bacon with its frying fat . . . .
. . the grated cheese, and black pepper.
Toss thoroughly. Serve at once.