Pasta alla Carbonara
Pasta alla Carbonara
Pasta alla Carbonara is yet another loved Roman Classic. Due to the fact that the recipe of this pasta does not appear in any historic cook book until after the II World War, food historians have had a very hard time establishing it’s origins. Still today it remains a mystery and the legends of how this pasta came to be are many. However, no matter where this recipe came from and who decided to mix these few ingredients together, we as Romans can only say thank you!
PASTA CARBONARA (Ingredients for 4 hungry mouths)
- 400g pasta
- 150g Guanciale
- 4 egg yolks + 1 egg
- 100 freshly & finely grated Pecorino Cheese
- Freshly ground black pepper.
First thing to do is to bring a large pot of water to boil. Remember to add salt.
Remove the hard skin from the guanciale, and slice it in half length wise, and then in strips.
In a heavy saucepan cook the guanciale until golden and crispy. Turn off.
In a separate bowl, beat egg yolks and the egg with the grated pecorino cheese. Add a bit of fresh grated black pepper. Stir everything vigorously until you get this perfectly blended cream.
Once the pasta has reached the perfect “al dente” time, drain it and toss it in the pan with the guanciale and stir well.
Add the egg and cheese cream and stir energetically. Be very careful to follow the procedure away from heat. If you add the cream to the pasta on the pan over the fire you will get a pasta with scrambled eggs!
Add an extra sprinkle of grated pecorino cheese and ENJOY!!
Our love for Roman food is such that we have created a Half day Cooking Class on just the making of the 4 Roman Pastas! How amazing is that? On our Half Day The 4 Roman Pastas: Market, Cooking Class & Lunch you will learn to make pasta Carbonara, Amatriciana, Gricia and Cacio & Pepe. How cool is that?
If you are not into cooking, you can always have it the easy way and join our 90-Minutes The 4 Roman Pastas Tasting. You will try them all, understand their difference, learn their history, and experience their deliciousness during a sit-down lunch with wine. This is pretty cool too!