Pasta alla Carbonara is one of the best known and loved first courses of traditional Roman cuisine, even if the origin of this delicious dish is uncertain and linked to numerous stories.
One of the theories attributes the origin of the carbonara to the evolution of the ancient "cacio e ova", cheese and eggs, prepared by the charcoal-burners who went to the Apennine woods; another set a date to 1944, during the Second World War, when American soldiers tasted the pasta prepared with the ingredients whose flavour reminded them their "home" breakfast, with eggs and bacon.
Today, beyond the stories and legends, carbonara is one of the most representative Roman recipes, strictly based on local products. And remember, for a perfect carbonara, no cream!
Here is the recipe, according to Roman tradition:
Ingredients:
Pasta made from durum wheat semolina
Guanciale (Typical Hog Jowl)
Roman pecorino
Eggs, with a majority of yolks, compared to egg white
Salt
Freshly ground pepper
Cut the cheek lard into bricks and brown it gently in a large pan with a drizzle of oil. Break the eggs on a deep plate, add the cheese and a pinch of salt.
Boil the pasta in abundant salted water. Drain it al dente and pour it into the pan with the guanciale.
Stir well then, off the heat, add the beaten eggs, a generous amount of pepper, and stir quickly so that the eggs become creamy by cooking only with the heat of the pasta.
Serve immediately in hot dishes.
