Pasta carbonara is a typical Roman dish with very little ingredients.
Spaghetti, guanciale, pecorino, eggs and black pepper. I admit, no veggies bit you can eat this with a simple green salad.
What the origin of the name is, no one knows, but it is a Roman dish. It's a typical poomans dish because of the little ingredients. It looks a lot like cacio e pepebut then with eggs. I love this dish. Little effort, maximum taste.
I'll cheat on the guanciale by replacing it with pancetta, but the no cream rule is a must. The whole dish changes because of the cream. Also, it's not necessary. This dish is creamy enough because of the eggs.
- 150 grams spaghetti
- 75 grams guanciale (can be replaced by pancetta)
- 2 eggs
- 50 grams pecorino, grated
- fresh black pepper
- boil the spaghetti al dente in salted water and drain.
- Fry up the guanciale until crispy.
- Mix the eggs with the pecorino (this is a very salty cheese so no extra salt needed) and a bit of black pepper.
- Mix the guanciale and spaghetti on high heat. Turn off the heat (important step) and add the egg/pecorino sauce. work quickly. The eggs will cook gently but the pan is not hot enough to make scrambled eggs.
- Serve immediately with some more pecorino and black pepper.