When I was studying in Rome, I learned so many traditional dishes, but the one that I enjoyed more is the most famous one of all, the Carbonara. A simple mix of Pecorino Romano, Guanciale (cheek bacon), eggs, and a bunch of pepper.
It is by far my absolute favorite pasta because of how simple and complex it is at the same time, but the most amazing thing about it, is that every place in Rome has a different recipe.
Some uses 2 eggs, some uses 1 whole egg and 1 yolk, some add the Pecorino first and some add it at the end... People will always say that their recipe is the original, or the most delicious one. Truth is, nobody can say for sure whether they are right or not. I don't seem to find the perfect method or the original one, but the only thing for sure is the 4 ingredients mentioned before.
Here is my recipe for 2 people:
✦ 250 gr of spaghetti
✦ 2 egg yolks
✦ 1 whole egg
✦ 150 gr of Guanciale
✦ 80 gr Pecorino Romano
✦ A bunch of black ground pepper
✦ Extra virgin oil
✦ Salt to taste
Steps:
✧ First of all, put the water to boil in a big pot (big enough for spaghetti).
✧ Cut the Guaciale in slices of 1 cm thick and cut them again in strips of 1cm each. Put it inside a pan high heat, until crispy.
✧ Put the eggs, pepper, salt and a bit of the pecorino in a bowl and mix it well.
✧ After the Guanciale gets to a managable temperature, add it to the egg mix without the liquid fat.
✧ When water starts to boil, add salt and then the spaghetti. It normally takes 8-10 min.
✧ Before removing the pasta, with a cup or a glass take some water from the pasta and keep it on the side.
✧ Quickly rinse the spaghetti and add it on a hot pan (it can be the same used for the Guaciale) with the egg mix and a bit of the water you kept on the side. Start moving with a wooden spoon, always keeping pan hot (medium heat).
Keep adding water until the sauce has a very creamy texture. That's when you'll know it's ready to serve.
✧ Serve it on a plate with a bunch of grated Pecorino Romano on top and enjoy.
Have a delicious Carbonara!!!
