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Spaghetti Carbonara
Rome (Lazio) — Mother recipe · en it
A delicious spaghetti carbonara, a traditional Roman dish, made with simplicity and authentic flavors.
📷 Tamorlan — CC BY-SA 3.0 (Wikimedia Commons)
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⏱️ 15 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 400g spaghetti
- 200g pecorino romano
- 50g parmesan
- 4 eggs
- 50g butter
- 100g smoked pancetta
- salt to taste
- black pepper to taste
Method
- In a pot, cook the spaghetti al dente, salted well.
- In another pot, melt the butter with the smoked pancetta.
- In a bowl, mix the eggs with the pecorino and parmesan.
- Just before serving, drain the spaghetti and reserve about 100ml of pasta water.
- Add the spaghetti to the pot with the pancetta and mix well.
- Pour the egg and cheese mixture over the pasta and mix quickly.
- Serve immediately, sprinkle with the remaining butter and pecorino, and grate some black pepper.
The story
Spaghetti carbonara is a Roman specialty, likely originating during the Spanish Recessional period when Romans were forced to use only local products to prepare their dishes.
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