If I had to recommend a dish from Rome, my city, I would certainly go for pasta alla carbonara. It’s a simple recipe which requires only great ingredients and a little bit of effort, to avoid your eggs from becoming a “frittata”. No need for chicken, mushrooms, cream or other strange ingredients that we Italians and Romans do not use to make the original pasta alla carbonara. Just eggs, guanciale (pork jowl) or bacon, black pepper and Pecorino cheese. A simple dish that really represents Rome, its people and its style, even if the origins are still unknown.
– 4 onces/115 grams bacon cut into cubes (better if you can find some pork jowl)
– 16 oz/450 grams spaghetti
– 4 eggs
– 1 cup/110 grams grated Pecorino cheese
– Freshly ground black pepper
– 2 tbsp extra-virgin olive oil
1. Heat a frying pan and fry your bacon (or the pork jowl) using only 1 teaspoon of oil until it’s crisp and golden, for about 5 minutes (no more, because it will become overcooked).
2. In a bowl whisk the eggs with Pecorino Romano and season generously with black pepper, then whisk in the cooked bacon.
3. Cook the spaghetti for 8-10 minutes (follow the instructions on the pack but pay attention because pasta must be cooked al dente) in boiling, salted water.
4. When the pasta is cooked, drain it quickly in a colander and then quickly return it to the saucepan; add the egg and pancetta mixture, stir thoroughly until the eggs thicken and form a creamy sauce that clings to the pasta.
5. Serve your spaghetti on a deep plate, adding some grated Pecorino if you like it.
I’m an Italian, but Dublin based, food and travel writer. I decided to start my food blog in 2010, when I moved to Ireland. Since then, I’ve been working with brands, companies, tourism boards and magazines producing content, strategies and taken part in cooking shows and events all over the world. Among them, Jamie Oliver, Barilla and many many more. I plan and write while my husband and business partner Giuseppe takes care of the pictures, both food and travel side.