How to Make La Carbonara Alla Romana --

Pasta with Pancetta (bacon) and Egg Cream (made the traditional way!)

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How to Make La Carbonara Alla Romana -- Recipe
18 Steps
Ingredients
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1
Ingredients

Ingredients

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Thinly slice about half an onion (I see many guides which use both garlic and onion or just the former - this is absolutely NOT the traditional recipe - in fact, originally onion was not even used)

Thinly slice about half an onion (I see many guides which use both garlic and onion or just the former - this is absolutely NOT the traditional recipe - in fact, originally onion was not even used)

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Cut bacon down the middle long ways

Cut bacon down the middle long ways

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Then into about 4 large pieces (or smaller if you prefer - after a few attempts with a knife, I realized that scissors were a simple, easy alternative!)

Then into about 4 large pieces (or smaller if you prefer - after a few attempts with a knife, I realized that scissors were a simple, easy alternative!)

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As such!

As such!

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If you can't find real guanciale or pancetta, I suggest thick center cut bacon - find the pack with the least fat, if possible

If you can't find real guanciale or pancetta, I suggest thick center cut bacon - find the pack with the least fat, if possible

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Preheat pan then throw in bacon

Preheat pan then throw in bacon

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Add onion after bacon is halfway cooked so it doesn't burn (like mine did!); or, as I said, you could even forget the onion if you're a real purist!

Add onion after bacon is halfway cooked so it doesn't burn (like mine did!); or, as I said, you could even forget the onion if you're a real purist!

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Isn't she glorious?! ( set aside for a later step ); you want your bacon to be semi-crisp but still retain its meatiness as we're not going for bacon and eggs here

Isn't she glorious?! ( set aside for a later step ); you want your bacon to be semi-crisp but still retain its meatiness as we're not going for bacon and eggs here

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So my husband had me cube the bacon to put into the blender - until the blender blade went flying and he had to go buy an emergency cheese grater

So my husband had me cube the bacon to put into the blender - until the blender blade went flying and he had to go buy an emergency cheese grater

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(This "cubing" is NOT suggested, unless you want to grate some of your finger and make your life more difficult, as I did...)

(This "cubing" is NOT suggested, unless you want to grate some of your finger and make your life more difficult, as I did...)

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Crack eggs into bowl big enough to mix ingredients; whisk (1 1/2 per person is perfect for me, but play around with it, you'll find what works for you!)

Crack eggs into bowl big enough to mix ingredients; whisk (1 1/2 per person is perfect for me, but play around with it, you'll find what works for you!)

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Lots of pepper (Carbonara references the coal miners that originally ate the dish [for its economical ingredients] as well as the coal-like pepper) and pecorino whisked in

Lots of pepper (Carbonara references the coal miners that originally ate the dish [for its economical ingredients] as well as the coal-like pepper) and pecorino whisked in

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Even more pepper could be used; my pepper is abnormally strong for some reason; you could always add more later - with the cheese this should become somewhat of a paste (I used all of it :-*)

Even more pepper could be used; my pepper is abnormally strong for some reason; you could always add more later - with the cheese this should become somewhat of a paste (I used all of it :-*)

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I used paccheri which are like gigantic rigatoni (which would be the norm in Rome, along with spaghetti); in pan first a splash of olive oil, then pasta al dente, then bacon

I used paccheri which are like gigantic rigatoni (which would be the norm in Rome, along with spaghetti); in pan first a splash of olive oil, then pasta al dente, then bacon

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Then egg mixture and - this is important! - some of the water used to cook the pasta in (NOT cream) to make the egg mixture cook as a cream, not scrambled eggs!

Then egg mixture and - this is important! - some of the water used to cook the pasta in (NOT cream) to make the egg mixture cook as a cream, not scrambled eggs!

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This water has starch in it from the pasta which thickens the egg; I also used a beef buillion rather than salt which adds flavor to the cream you make - stir over med-low heat until it looks right!

This water has starch in it from the pasta which thickens the egg; I also used a beef buillion rather than salt which adds flavor to the cream you make - stir over med-low heat until it looks right!

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Enjoy! The real, simple Carbonara as it's traditionally made: no cream, no garlic, no spices! (Warning: consuming raw or undercooked eggs may increase risk of foodborne illness, as always!)

Enjoy! The real, simple Carbonara as it's traditionally made: no cream, no garlic, no spices! (Warning: consuming raw or undercooked eggs may increase risk of foodborne illness, as always!)

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