Rome is where my husband was born, and he is proud of the foods there. Carbonara is one of the most popular Roman cuisines. Most of the recipe use more egg yolk, but we use only whole eggs. It is hard to find the guanciale with a good amount of meat sometimes so we use pancetta instead although it is not classic.
Never use onion, garlic or cream! Also make sure not to cook eggs!
300g of pasta (Rigatoni or spaghetti)
150g of guanciale or pancetta, cut in 1.5- 2cm thickness
3 eggs
3-4 tablespoon of finely grated pecorino cheese
lots of grinded black pepper
1. Prepare lots of boiled water to cook pasta. if it is fresh, it is quick.
2. In a large fry pan, cook guanciale (or pancetta) until the oil comes out, and it gets crispy.
3. Add a 1/3 -1/2 cup of cooking water from the pot you are cooking past and emulsify. Turn off the heat.
4. In a small bowl, mix eggs, pecorino cheese and black pepper.
5. Once the pasta is ready, drain and add to the fry pan of crispy guanciale and mix all with the medium heat about for 1 mins. Turn off the heat. take the fry pan from the stove top.
6. Pour the egg and cheese mixture to the pasta in the fry pan. Mix quickly and avoid keeping the egg mixture at the bottom of the fry pan, and make sure not to cook the eggs too much.
7. Serve with more pecorino cheese and black pepper!