The Carbonara We Made In Rome in the 70s

Growing up in Rome, pasta alla carbonara was an easy meal we could make ourselves during our teenage years. We made it with simple staples always found in the fridge—eggs, cheese, and cured pork—creating a rich, velvety sauce without ever needing to add cream.

Course Pasta

Cuisine Italian

Keyword Carbonara, Pasta Carbonara, Tonnarelli alla carbonara

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 822kcal

Author Laura Tobin

Equipment

Ingredients

10 oz Tonnarelli or Spaghetti
2 oz Guanciale
2 eggs
3 tablespoon freshly grated Pecorino
1 pinch black pepper
1 tablespoon salt for pasta

US Customary - Metric

Instructions

grate the Pecorino Romano using a fine grater to create a light, airy pile.
Fill a large pot with cold water and add coarse salt as it begins to heat so the pasta is seasoned correctly.
Cut the guanciale into small strips or cubes and place them in a pan over medium heat.
Fry until the fat has rendered and the pork is golden and crunchy, then remove from the heat.
While the water reaches a rolling boil, whisk the eggs in a bowl.
NB: for an even better, richer result, you can use a combination of whole eggs and some extra yolks only, though this is optional.
Cook the pasta for one minute less than the package directions to ensure it remains al dente.
As we need to preserve the starchy water, remove the pasta from the pot and move it directly to the pan with a spaghetti fork.
Immediately stir the pasta in the pan with the fried pork to coat the noodles in the fat.
Pour the eggs and the grated cheese over the hot pasta and stir.
The residual heat will transform the eggs into a velvety sauce; do not return the pan to the heat or the eggs will scramble.
If the sauce appears too thick, add a spoonful of the reserved starchy water and toss until the consistency is smooth and creamy.
Serve immediately in warm bowls, as pasta must be eaten the moment it is ready.

Video

Nutrition