This dish from Rome has so many versions, yet we all think that our own is the best. Carbonara has a variety of origin stories but its first published appearance was in an English language cookbook 'Italian Food' by Elizabeth David in 1954. Regardless of its history, when one speaks of Pasta Carbonara, it is inarguably the dish of Rome.
- 7 tsp extra-virgin olive oil
- 7 oz guanciale cut into 1/2-inch strips
- 1 pound rigatoni or spaghetti
- 4 large eggs
- 1-1/2 finely grated Pecorino Romano
- freshly ground black pepper
- Heat olive oil in large skillet over low heat, add guiancale and cook for 8 minutes. Remove from heat and let sit.
- Bring water to boil, salt the water and add pasta till cooked al dente.
- While pasta is cooking, in a medium bowl, beat together the eggs, Pecorino, a pinch of black pepper and 1/4 cup water. Add the egg mixture to pan with cooked guiancale.
- When the pasta is cooked, drain it and add the pasta to the pan and stir continuously over low heat, slowly heating the egg mixture - but take care not to scramble it. When the egg begins to stick to pasta turn off the heat.
- Plate and sprinkle each plate with remaining Pecorino Romano and pepper.