Real Roman Carbonara
2 servings
30 minutes
Authentic Roman carbonara is the quintessence of Italian cuisine, combining simplicity and sophistication. Originating from Rome, this dish emerged thanks to shepherds and workers who used available ingredients: eggs, cheese, pork, and pasta. The flavor of carbonara is rich, delicate, and intense, where the creaminess of the cheese sauce harmoniously intertwines with the aroma of fried pork neck. The key in preparation is to maintain a creamy texture without turning the sauce into an omelet. This dish is perfect for a cozy dinner, preserving warmth and richness of flavors. Carbonara does not require complex ingredients but its preparation demands precision and understanding of flavor balance. It should be served immediately while still hot, enjoying every moment of authentic Italian gastronomy.
1
We'll put salted water for the pasta.
2
Let's start frying the coarsely chopped neck in olive oil.
- Dry-cured pork neck (coppa): 20 g
3
We grate parmesan and pecorino romano.
- Parmesan (Parmigiano Reggiano): 15 g
- Pecorino Romano cheese: 15 g
4
We will put grated cheese in a bowl and break two whole eggs and one yolk.
- Parmesan (Parmigiano Reggiano): 15 g
- Pecorino Romano cheese: 15 g
- Chicken egg: 2 pieces
- Egg yolk: 1 piece
5
We will season everything well with pepper and mix it.
6
When the neck is well fried, we reduce the heat.
- Dry-cured pork neck (coppa): 20 g
7
Now an important moment. Once the spaghetti is cooked, transfer it to the pan and mix it with all the oil and pork. At this stage, the pan should not be hot! Once everything is well mixed, pour our egg-cheese sauce into the pan. The eggs will cook from the heat of the spaghetti, and if the pan is hot, you'll end up with an omelet.
- Spaghetti: 200 g
- Dry-cured pork neck (coppa): 20 g
- Parmesan (Parmigiano Reggiano): 15 g
- Pecorino Romano cheese: 15 g
- Chicken egg: 2 pieces
- Egg yolk: 1 piece
8
That's it! Sprinkle pepper on top and serve. If you preheat the plates, the food will stay hot longer.
