Carbonara is one of the most popular pasta in Rome, together with Amatriciana and Caccio pepe. Most restaurants offer these three, and they have their own style. We love rigatoni when we have carbonara at home because the shape of the pasta is very good at catching the sauce. Probably most of the recipe use more egg york than egg white. But this recipe uses just whole eggs. Also it is hard to find meaty guanciale, so we use pancetta instead.
<Ingredients>
300g of pasta (we use rigatni)
150g of pancetta
3 eggs
100g of finely graded pecorino
Black pepper
Salt
<Instruction>
1. Boil water to cook Pasta
2. Slice pancetta to 1-1.5 cm thickness.
3. In a frypan, cook pancetta. Try to get crispy and get oil from the fat.
4. While cooking pasta, add 1/2-1 cup of water from the pot to the pan, and cook and mix well until it looks milky. Turn off the heat.
5. In a small bowl, mix graded pecorino cheese, egg and pepper, while cooling down the pancetta sauce.
6. Add 5 into 4, whisk well. Do not heat, make sure the eggs don’t become scramble eggs!
7. Once the pasta is cooked, add the pata into 6, and mix well. Add black pepper as you wish.