Roman Spaghetti Carbonara | Christopher Kimball’s Milk Street

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Lighter, brighter carbonara

Roman Spaghetti Carbonara

15 minutes

Roman Spaghetti Carbonara

Some say spaghetti carbonara emerged after WWII, thanks in part to American soldiers and their packets of MRE eggs. Others say the name is drawn from “carbone,” or charcoal—a reference to the dish's complexion thanks to a copious amount of pepper. Whatever the roots, this brighter take on carbonara came from Pipero Roma, a white table cloth restaurant in Rome. Their secret: Egg yolks are whisked until cooked and slightly foamy creating a sauce that is much lighter in texture than most carbonara recipes. Mixing the yolks with water and cornstarch ensures the cheese won't clump up when tossed with the pasta.

4

Servings

Tip

Don’t substitute bacon for the pancetta. The smokiness of the bacon will overwhelm the cleaner flavors of the egg-based sauce.

15 minutes

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