AUTHENTIC SPAGHETTI CARBONARA
- Difficulty: Easy
- Time of preparation: 15 mins
- Time of Cooking: 10 mins
- Doses for: 2 people
- Cost: $
- Spaghetti alla Chitarra Sogno Toscano 320 g
- Terra di Siena Pancetta (Cured Belly) Toscano 150 g
- Pecorino romano Sogno Toscano 75 g
- 2 whole eggs
- 1 egg yolk
- 1 tablespoon salt
- 1/2 teaspoon freshly ground pepper
- For the sauce: Mix 2 eggs and one egg yolk in a bowl
- Add ½ cup of pecorino cheese
- Season with a pinch of salt and pepper
- Mix thoroughly - set aside
- Boil water in a pan and cook spaghetti until "al dente"
- Meanwhile, heat skillet on medium heat
- Add ½ cup of diced pancetta - cook until brown
- Turn off the heat
- Add drained spaghetti and poor sauce
- Mix thoroughly
- Tip: add ½ cup of boiled pasta water in the end and mix well to receive smooth, creamy texture.
- Serve hot 🔥
Vicolo Della Scrofa, for those who know Rome, is one of the most characteristic and symbolic streets. It is in a restaurant on this street, from which the name of the alley, that the first Carbonara seems to have been made, in 1944. The most reliable story in fact tells the encounter between the ingredients available to American soldiers and the fantasy of a Roman cook. The result was the prototype of spaghetti carbonara: eggs, pancetta (later bacon) and cheese. Gradually the recipe has evolved up to the one we all know today and we can appreciate at the home of true (and voracious!) Roman friends, in trattorias as in starred restaurants in the capital, throughout Italy and abroad, in the countless versions: with or without pepper, with one yolk per person or the addition of at least one whole egg, with bacon or pancetta.
The carbonara dressing is prepared in a matter of minutes. Just think you only need spiced bacon cut into strips, a golden cream based on yolks (in our version), and a lot of grated Pecorino cheese at the moment.
In its simplicity and in the richness of the raw materials, the carbonara spaghetti recipe is a close relative of two other cornerstones of genuine Italian cuisine: the amatriciana and the gricia! Also winks at zozzona pasta, a robust dish that combines the best of the basic preparations of Lazio cuisine. Take a dip in popular Rome with us and find out how to make creamy spaghetti carbonara, let us know if you like our version and ... look forward to yours!