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Roman Spaghetti Carbonara (Tuesday Nights)
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
-
1¾
cups water
Directions
-
01In a 10-inch skillet over medium, cook the pancetta, stirring, until crisp, about 5 minutes. Using a slotted spoon, transfer to a paper towel–lined plate. Measure out and reserve 3 tablespoons of the rendered fat; if needed, supplement with olive oil. Set the pancetta and fat aside.
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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.