This is how a proper Carbonara should be. This is a rustic pasta dish that comes from Rome although its origin is questionable as some Italians say it came from the Umbria region, some say it comes from the Lazio region and some say that it was invented by an inventor from Naples from the Campana region. Anyway, whatever the provenance it is a very tasty dish and a very quick and easy way to flavour your pasta. We used penne but spaghetti go very well with this type of sauce as well. If you do not have pecorino Romano you may use Grana padano or Parmegiano Reggiano. Make sure you use free range eggs so you get a lovely yellowy colour. The original recipe uses guanciale which similar to pancetta only that guanciale comes from the cheek of the pig (guancia means cheek in italian hence the name) and pancetta comes from the belly of the animal (pancia means belly in italian hence the name). Give it a go! For 4 people you will need...
- 300g penne
- 4 egg yolks + 1 whole egg
- 100g grated pecorino Romano
- 150g Guanciale or pancetta, diced
How to...
- Start by cooking the pasta al dente.
- Cook the guanciale or pancetta in a hot pan (no oil is required as guanciale and/or lardons have enough fat on them) until crispy.
- When the pasta is cooked, drain it but leave a little cooking liquid with the pasta to avoid having a dry pasta dish. Cover and set aside.
- Start making the sauce by whisking the egg yolks and one whole egg in a bowl. Whisk until they are combined well. Add the cheese and combine well with the eggs. Now add the guanciale or pancetta. Mix again and add everything to the cooked pasta.
- Mix slowly until all the pasta is covered with the sauce and serve.
Enjoy!!
R&A
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