Spaghetti alla Carbonara
Rome's most debated pasta: spaghetti glossed with a silky, pepper-flecked sauce of egg yolk, Pecorino Romano and crisp guanciale — never cream. Ingredients: spaghetti, guanciale (cured pork cheek), egg yolks, Pecorino Romano, black pepper, salt.
What it is
Rome's most debated pasta: spaghetti glossed with a silky, pepper-flecked sauce of egg yolk, Pecorino Romano and crisp guanciale — never cream. Ingredients: spaghetti, guanciale (cured pork cheek), egg yolks, Pecorino Romano, black pepper, salt. Recipe: 1) Render diced guanciale slowly until crisp; keep its fat. 2) Whisk yolks with grated Pecorino and plenty of pepper into a thick paste. 3) Boil spaghetti in well-salted water. 4) Off the heat, toss pasta with guanciale and its fat, then the egg mixture with splashes of pasta water until it turns glossy and clings. Serve: immediately, with extra Pecorino and pepper. Flavor: rich, salty and warming, the sauce creamy without a drop of cream. History: a mid-20th-century Roman creation — stories credit charcoal burners (carbonari) or post-war cooks working with Allied bacon and eggs. See also: Pizza Margherita, Risotto alla Milanese.
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