Go Back
Pasta Alla Carbonara
Print Recipe

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
Cook Time20 minutes
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!