Pasta Carbonara, Rome’s Recipe

Pasta Carbonara, Rome’s recipe is so delicious and simple to make. And so good, you will make again and again! Perfect for date night in. As well as a dinner party. Although having only pasta in the pantry works too. Can easily be made using gluten free pasta. So good and peanut and tree nut free!

Italian Food at it’s Best

Pasta Carbonara has a storied history. While Rome claims Pasta Carbonara as its own, its origin is somewhat murky. From shepherd’s in the hills surrounding Rome to coal miners and WWII GI’s, all declare ownership. Nevertheless, Pasta Carbonara is scrumptious, inexpensive and super-easy to make! However, to be authentic, you need to use Pecorino Romano cheese. This is a hard, salty sheep’s milk cheese typically from the area around Rome. Actually, Italy has strict production of Pecorino. Besides the area of Lazio (Rome), only Sardinia and the Tuscan province of Grosseto can produce Pecorino Romano. Similarly, to Italian wine production, highly regulated. But that is good for us eaters! As this attention to detail, makes a superior product. Because there are only 4 ingredients, it is best to use good quality. And having room temperature eggs is key. As no one wants scrambled eggs when they are expecting creamy, comforting Pasta Carbonara! Together with a big, bold red wine or a lighter beer, the depth of flavors will make you want to lick your bowl. But you may want to think about that if it’s date night! 🙂

Pasta Carbonara, Rome’s Recipe

For a traditional meal in Italy, Pasta Carbonara is a Primi, or first course. That means in Italy, you will get a small bowl-full. Not the typical huge dish Italian-American restaurants serve. So, consider if you need to double this recipe. Or add another course. Either a soup, salad or dessert…like a yummy, gooey Nutella Chocolate Cake.  Also very delicious with a glass of red wine!

As Rome is one of our very favorite cities to visit, when in Rome, we always order Pasta Carbonara. If you have future plans to travel to Italy, take a look at our tips for 3 Days in Rome or Molto Delicious Italy. Italian meals are so much fun because you get to order many different courses. Or as our son did more than once, a pasta course and two desserts. And then gelato…ahh youth!

Pasta Carbonara, Rome’s Recipe is a scrumptious memory of the Eternal City. Enjoy!

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Pasta Carbonara, Rome's Delicious Dish!

Rome's Dish: Pasta Alla Carbonara

The origin of Carbonara is somewhat murky: from shepherds, coal miners, WWII GI's, etc...no matter, Rome claims this dish as one of theirs and so would I, as it is THAT delicious! To be authentic, use an Italian Pecorino cheese, which is a hard sheep-milk cheese from the hills around Rome. And allow eggs to get to room temperature.This is easy and fast - my teenage daughter makes this often.

Prep Time5 minutes mins

Cook Time20 minutes mins

Course: Appetizer, Main Course

Cuisine: Italian

Keyword: easy, fast, pasta

Ingredients

• 1 pound dry spaghetti
• 1 cup grated Pecorino Romano cheese
• 3 extra large eggs at room temperature very important
• 5 ounces pancetta or diced proscuitto guanciale if available
• ¼ teaspoon salt
• ½ teaspoon ground cracked black pepper or more to taste
• 1 teaspoon fresh parsley for decoration

Instructions

• Add salt to large pot of water and bring to a boil over high heat. In separate bowl, add room temperature eggs and finely grated Pecorino Romano cheese together. Set aside.
  
• While water is boiling, in large saute pan add guanciale, pancetta OR diced proscuitto and cook, stirring often until fat has been rendered, about 8 minutes.
• When water in pot boils, add dry pasta and cook ONLY until al dente (to the tooth). See package directions for cooking time - do NOT overcook. Reserve two cups of the cooking water in Pyrex or heat resistant cup and then drain the pasta.
  
• SLOWLY whisk ONLY ½ cup of cooking water into Pecorino cheese-egg mixture. If you do this too fast, you will have scrambled eggs!
• Add pasta to large saute pan with cooked pancetta or proscuitto.
• Add egg/cheese mixture to pasta and stir well. If needing more sauce, slowly add a little of the reserved pasta water.
  
• Serve with additional grated Pecorino Romano cheese and cracked black pepper. Chop parsley and sprinkle around plate for added color.

Notes

This is a great recipe for teens learning how to cook.

This can be a main course or as Italians would say "a primi" course - more of an appetizer before a multi-course lunch or dinner.

Warning: we NEVER have leftovers, so you may consider doubling!