Spaghetti alla carbonara

You think that you need double cream...NO!

You think that you need onions...NO!

You thinking that you need to cook eggs...NO!

The misinformation about this Roman dish is huge. I'll try to give you the authentich recipe.

320 gr spaghetti (serving 4)

130 gr cured pork cheek (guanciale) or bacon

3 egg yolks

black pepper to grind coarsley

pecorino romano cheese

oil

 

Set a skillet over medium heat when hot put the cured pork cheese or bacon in cubes to brown then lay on paper towel to absorbe the fat.

 

In a glass or ceramic bowl (not in metal otherwise th eggs would cook) put the yolks with the pepper and the pecorino romano cheese and mix grossly and quickly (You must not whip the eggs since they must remain creamy and not fluid).

Drain very well the pasta (no water at all) and fold it into the egg cream and mix powerfully, adding the bacon or guanciale. Do not add salt since the bacon or guanciale and the pecorino cheese are naturally salty.

Serve with other percorino cheese and black pepper.

 

 

 

Bucatini all'amatriciana

One of the most widely known Italian traditional dish!

Its origins date back to the late 18th century in central Italy, from the town of Amatrice, not far from Rome.

I lived in the Eternal city for a while and every Roman is sure to have the authentic recipe passed on through the generations. I hope that nobody will be unhappy with my list of ingredients for 2.

200 gr bucatini

80 gr cured pork cheek (guanciale)

250 gr peeled canned San Marzano tomatoes

pecorino romano cheese

chili

olive oil

salt

Pan fry the guanciale, cut into strips, over low heat till It renders the fat (if It is not enough, add a tbs of olive oil). It must not be crispy. Turn the heat off and put the strips aside.

 

In the same pan with the pork fat, cook the tomatoes (in advance crushed with a fork) for 10 min with some chili and salt.

 

Drain the pasta and mix with the sauce, adding the guanciale strips and some grated pecorino cheese.