Pasta alla Carbonara is a characteristic dish of Lazio and more precisely of Rome.
The original recipe calls for the use of spaghetti, but at home, I often use rigatoni.
I believe rigatoni is the most suitable pasta shape for the dish because the flavor sticks differently to the pasta, and I don’t know how to explain it, but I just know that prepared with rigatoni it is a unique meeting of flavors.
Officially, today guanciale is used in carbonara, but it seems that in the past pancetta was more common.
Despite the dish belonging entirely to Lazio, it seems that in some historical assumptions, the dish was invented in the territory of the Aquila in Abruzzo, and this is not for parochialism, I didn’t even know this, I did some research.
Unfortunately, I can’t go into the details of this historical news, so I’ll stop here.
Pasta alla Carbonara is the simplest dish in the world to prepare.
For the recipe, I used pecorino from the company Pinna formaggi, a company rich in history, and their products are a guarantee.
The description, like in all my recipes, sometimes gets lengthy to explain well, but once you understand the steps, it goes quickly.
Follow my recipe, and you’ll see the success you will have once served at the table.
about 1063 kcal
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 1 person
- Cooking methods: Boiling, Stove
- Cuisine: Italian Regional
- Region: Lazio
- Seasonality: All seasons
Ingredients to make Pasta alla Carbonara
- 3.2 oz spaghetti
- salt (a pinch, for cooking)
- 2.5 oz guanciale
- 2 egg yolks
- 0.5 oz grated Parmesan
- 1.1 oz pecorino (grated)
Tools
- 1 Pan pan
Preparation of Pasta alla Carbonara
Put a pot of water to boil for the pasta but add only a pinch of salt.
First, cut the guanciale into strips that are not too long and fry them in a non-stick pan; the cooking should be browned but not too dark.
Once cooked, remove the pieces of guanciale and place them on a plate with absorbent paper.
All the oil released during cooking should remain in the pan.
In a small bowl, put the egg yolks, add two tablespoons of the guanciale cooking oil and mix, add the pecorino to create a batter.
Add a drop of water if it’s too thick.
In the meantime, start cooking the pasta.
Put the guanciale back in the pan with the remaining oil, heat it, when the pasta is al dente, drain it and add it to the pan with the sauce, mix it just for a minute on the stove, then remove it from the heat and add the egg batter, mixing vigorously until the sauce is well incorporated into the pasta.
Plate and serve with a sprinkle of Parmesan and, if desired, a bit of pecorino.
