Rome was amazing. Absolutely amazing. And one of the most memorable things I took back with me, was a craving for Pasta Carbonara. True pasta carbonara. I perused the internet, checked my go to recipe site (allrecipes.com), and still didn't seem to find a recipe that captured a simple Italian dish of pasta, pancetta, and creamy egg/cheese sauce. So after checking up on a few recipes, I combined 2 recipes from allrecipes.com and 1 found on The Food Network site, and got this....a simple, easy version of creamy Pasta Carbonara.
- 10 ounces (3/4) box of Spaghetti (or whichever pasta you would like)
- 5 eggs (room temperature)
- 1/2 cup of Pecorino Romano
- 1/2 cup of Parmesan Reggiano (freshly grated)
- ground pepper
- Olive oil
Boil the pasta until cooked. Add salt for flavor.
Halfway until it's done, start the pancetta by using 2 tablespoons of olive in a pan. Cook the pancetta until one side is nice and crispy, stir.
It's best if your pancetta is cut into 1/4 inch thick strips. If you bought the pre-diced pangetta, stir in the pan after one side is nice and crispy. Take the pan off the heat to complete the other side.
While the other side of the pancetta is cooking, the pasta should be ready. Drain the water and place pasta in a bowl.
With the cooked pancetta, pour contents (pancetta and oil) onto the pasta and mix thoroughly. Let sit while you prepare the sauce.
Beat the eggs completely. Then add the cheese 1/4 cup at a time. Add ground pepper to taste. I use both the pre-ground pepper as well as freshly ground pepper.
The noodles should be nice and warm (make sure they are not completly hot or too cool), pour the egg-cheese sauce mixture onto the noodles and mix. If the noodles are too hot, it will cook the egg (and you'll have scrambled egg sauce). If the noodles are too cool, the cheese in the mixture will not melt.
I've read online that bacon can be a good substitute. This may possibly work, but for me, as I reminisce our time in Rome, I wanted to keep this recipe as simple and as Italian as possible. Enjoy.