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Roman Spaghetti Carbonara (Tuesday Nights)

4 Servings

25 minutes

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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 black pepper. Whatever the roots, this brighter take on carbonara came from Pipero Roma, a white-tablecloth restaurant in Rome. Their secret: The 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 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.

25 minutes

Ingredients

  • 3

    ounces thinly sliced pancetta, chopped

  • cups water

Directions

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Reviews
Thomas S.

Overall I love the recipe -- with two notes -- one, two teaspoons of pepper is a lot, I am likely to go with one next time, and two, I recommend not pouring the entire egg mixture onto the pasta all at once and instead pour 1/2 to 2/3 and see if that's enough for what you are looking for -- the full amount is a lot.