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
- 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.
- Cut any hard skin off the Guanciale than chop the meat in little dices.
- 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.
- Add the pasta and cook according to pack instruction, until it is “al dente”.
- 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.
- Reserve some cooking water, drain pasta and add to the pan.
- Toss well over the heat, add some cooking water if necessary the remove from the heat.
- Pour in the egg mixture and toss well, adding more cooking water until it’s lovely and glossy
- If you can not find Pecorino, you can replace it with parmesan
- If you can not find Guanciale, you can replace it with bacon