If you ask a Roman guy which are the first three traditional roman style dishes, he will answer: Bucatini all’Amatriciana (or Amatriciana), Tonnarelli cacio e pepe and Spaghetti alla Carbonara.
Origin of Spaghetti alla Carbonara
The origin of this famous and delicious dish is unknown. According to the legend, a Carbonaro (coal dealer) who was tired of his work opened a restaurant called “Trattoria del Carbonaro”.
Others claim that the recipe is so called because it was a dish prepared by typical lumberjacks during work breaks.
Every chef and also every grandmothers make a different carbonara: there are those who only use the egg yolk, those who use the whole egg, those who pour the eggs into the pan of pasta, others pour the eggs in the bowl.
Some prepare it with the bacon, but in Rome you only use the “guanciale” (pork cheeks)!
Definitely Spaghetti alla Carbonara is one of the most difficult dish to prepare, even if it is realized with a few ingredients.
Spaghetti alla Carbonara Roman style: the recipe
- 500 g. of spaghetti
- 100 g. of bacon (pork cheek meat)
- 4 eggs (must be fresh)
- grated pecorino and grated parmesan
- extra virgin olive oil
- black pepper (quantity at will)
While boiling water for the pasta (I recommend the amount of water must be at least three times the weight of the dough). Fry the bacon, cut into strips, with the oil in a frying pan until the bacon is crisp and “camel” colored.
In a plastic bowl mix the grated cheese and egg yolk salt and pepper.
Once the pasta is al dente, drain it without with the colander, transfer it from the boiling water to the pan with the bacon flavor making it on the fire for a few seconds (stirring quickly).
Add the pasta straight from the frying pan into the bowl, flip it over quickly and continuously.
Eggs melt creating a cream. Serve immediately.
You fail if the egg looks like an omelet crumbled, so is really important that everything is made at the same time.