Classic Roman Spaghetti Carbonara

I returned this week from a 5 day trip to Rome. Rome is one of the most incredible cities I have ever visited. From the ancient ruins, so magnificent words cannot describe, to the Italian people, the coffee, croissants, and shops, etc., Rome offers a unique travel experience on so many levels. While the city is intensely crowded - Rome has its own signature feel that is unique and quite addicting. I hope to visit again soon.

The best meal that I enjoyed while in Rome was a classic style Roman Spaghetti Carbonara. While there are many versions of Spaghetti Carbonara to be found all over Italy - this is the true classic Roman version. It is rich and delicious.

I hope you will give it a try.

Ingredients:

8 oz (half box) Spaghetti - I recommend De Cecco for this recipe as the pasta has a rougher texture which holds the sauce beautifully.

2 extra large eggs whole or 4 extra large egg yolks (no whites)

3 oz pancetta - chopped into small cubes

3-4 oz. Pecorino Romano - a sheep milk cheese - this is the classic Roman Cheese for Carbonara

Fresh Cracked Black Pepper

Directions:

In a large pot of "lightly" salted boiling water - cook your pasta according to package directions.

Quick Tip - add just a few pinches of salt into the boiling water. The pancetta and the Pecorino Romano cheese has quite a bit of salt.

In a large saute pan on medium high heat render the pancetta in its own fat until it is nice and crispy. If you have a lot of excess fat - drain (keeping) about 1 Tbsp. Add a touch of olive oil to the pan. Do not drain the pancetta.

Reduce the skillet heat to medium low.

In a small bowl crack the eggs or egg yolks and whisk until fully beaten. Into the eggs add 3- 4 oz of freshly grated Pecorino Romano cheese.

Next add lots of fresh cracked pepper into the egg/cheese mixture (approx 1 Tbsp).

As soon as the pasta is ready - al dente - turn the heat off under the skillet pan but keep the pan on the burner.

Using large tongs add the pasta directly into the skillet pan - allowing some of the pasta water to be included.

Toss the pasta into the pancetta and oil - shaking the pan lightly to fully mix. If the pasta looks dry add a ladle of pasta water and toss a bit more until the pasta looks nice and moist.

Immediately add the egg/cheese/pepper mixture into the pasta and toss well to fully incorporated. The reserved heat from the burner will cook the eggs without causing them to scramble.

Toss the pasta and allow the pasta mixture to stay on the residual heat for up to two minutes.

Plate the pasta servings into warm bowls and finish by adding fresh cracked pepper and freshly grated cheese as you wish.

ENJOY!