Carbonara is an iconic dish from the Lazio region, with a history dating back to the mid-20th century. True Roman carbonara does not contain cream - its creamy consistency is achieved solely through the combination of eggs, pecorino romano, and guanciale. The secret to perfect carbonara lies in the temperature - the sauce must be hot enough to thicken, but not so hot that the eggs scramble. This dish requires precision and intuition, but the reward of perfectly creamy pasta with crispy pieces of guanciale is worth every effort. We use spaghetti here, although traditionally rigatoni is also used.
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Bring a large amount of salted water to a boil for the pasta. Use about 1 liter of water for 100g of pasta and salt in a ratio of 10g per liter.
Cut the bacon or guanciale into cubes or strips. Place in a cold pan and fry over medium heat until the fat renders and the meat is crispy.
In a bowl, mix the egg yolks with the whole egg, add grated Parmesan and plenty of pepper. Stir until a smooth mixture forms.
Cook the pasta al dente, reserving a cup of the cooking water. Drain the pasta.
Remove the pan from the heat, wait 30 seconds. Add the pasta to the bacon and quickly mix.
Add the egg mixture and mix vigorously for 2 minutes. If needed, add a tablespoon of pasta water for a creamy consistency.
Serve immediately with extra parmesan and pepper.
Carbonara was originally prepared by charcoal workers who used simple ingredients available in their environment.
Serve the dish hot, on white ceramic plates to highlight its color. You can add freshly ground pepper and extra grated Parmesan for flavor. Garnish the plate with fresh parsley for visual contrast.
Store leftover carbonara in an airtight container in the refrigerator for up to 2 days. Freezing is not recommended, as the sauce may lose its consistency. Reheat the dish on low power in the microwave, adding a little water to achieve a creamy texture.
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