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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.
ounces thinly sliced pancetta, chopped
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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Any ideas for vegetarian substitutes for the pancetta? or dont bother attempting to make this?