Carbonara

Carbonara

Carbonara is one of the most famous dishes from Rome. It’s an ancient recipe, made of simple and tasty ingredients.  Do not change or add cream to the recipe, a roman could became very angry!

Ingredients – serves 4

400 gr of Mezze Maniche or Rigatoni

4 large egg yolks

200 gr Guanciale

40 gr Roman pecorino

40 gr Parmesan cheese

Olive oil

Sea salt

Pepper

 

Method

  1. Put the egg yolks into a bowl, finely grate in Parmesan and Pecorino, season with a lot of pepper, mix softly with a fork and put on one side.
  2. Cut any hard skin off the Guanciale than chop the meat in little dices.
  3. Meanwhile, fill a large pot (the “Pastaiola” as we call it in Italy) three-quarters of the way up with boiling water, add a pinch of salt and bring back to the boil.
  4. Add the pasta and cook according to pack instruction, until it is “al dente”.
  5. In the mean time, heat a large frying pan with 2-3 tbs of oil, add Guanciale to the pan and cook for a few minutes until it’s crispy.
  6. Reserve some cooking water, drain pasta and add to the pan.
  7. Toss well over the heat, add some cooking water if necessary the remove from the heat.
  8. Pour in the egg mixture and toss well, adding more cooking water until it’s lovely and glossy

Extra tip:

  • If you can not find Pecorino, you can replace it with parmesan
  • If you can not find Guanciale, you can replace it with bacon