Recipe Carbonara Spaghetti (Roma dish)

MypinchofItaly

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“Carbonara” is a typical rustic main dish from Roma, spread all over Lazio region and Italy, easy to prepare and at the same time tasty and flavorful.

A simple recipe, made with a few ingredients used at their best. And by the way, here it is some necessary suggestions for real Roman Carbonara:

  1. Please don’t add single cream for nothing in the world, never, not even a drop.
  2. Onion, garlic and EVOO oil are unneccessary.
  3. Pecorino or Parmesan cheese? Grated Pecorino cheese!
  4. Pork cheek or pancetta? Pork cheek, even if you can make an exception with smoked pancetta.
  5. Short pasta or long pasta? As you prefer, but not fresh egg pasta.
  6. To give creaminess to the plate, the eggs must never be combined with the pasta on the fire or you’ll get scrambled eggs or you’ll get an omelette (good of course, but it is not carbonara).

Serves 2, Preparation time 10 mins, Cooking time 10 mins

  • 180 g. Spaghetti
  • 80/90 g. pork cheek or smoked pancetta cut into stripes
  • 40 g. grated pecorino cheese
  • 2 eggs
  • abundant black ground pepper

Method

At first, put to boil unsalted water for Spaghetti.

Now beat the eggs in a large bowl.

Add grated pecorino cheese (set aside a bit for last sprinkling) and mix well.

Peppered generously.

Put pork cheek (or smoked bacon) in a frying pan at very low heat until it will be very crisp and the fat has melted.
Drain Spaghetti “al dente” ( 2 mins before normally you drain it) directly into the frying pan with pork cheek and let them flavour.

Then pour Spaghetti with pork cheek into the bowl with the beaten eggs and stir very quickly.

Add again a bit of grated pecorino and a bit of black ground pepper and serve up!

Carbonara.jpg
 
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