Lazio / Roman Pasta

Carbonara

A modern Roman classic where eggs, Pecorino, guanciale fat, pepper, and pasta water become a silk sauce.

30 minutes Medium Serves 4 spaghetti

Method

Render guanciale until crisp and set aside, keeping the fat.
Whisk eggs, Pecorino, and plenty of pepper into a thick cream.
Cook pasta al dente.
Toss pasta with guanciale fat off direct heat.
Temper the egg mixture with a spoon of pasta water, then fold into pasta off heat.
Add guanciale and adjust with pasta water until glossy.

Cook's note: Scrambled carbonara comes from heat, not from eggs. Remove the pan from the burner before adding them.

Carbonara is strongly associated with Rome and Lazio, but its exact origin is debated and generally treated as modern rather than ancient.

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