The Roman tradition at the table: spaghetti carbonara. A plate – triumph of the culinary art of Lazio – beloved throughout Italy and also abroad and finds numerous interpretations, many malpractice. The real carbonara, where the egg must be creamy, not liquid and not scrambled, want the pillow and not the bacon, and seasoned pecorino romano. And then lots of black pepper. No fat added obviously, the pillow is enough. The type of pasta? There are spaghetti and rigatoni theorists. For me great either.
Ingredients for 4 people:
- 400 g spaghetti or rigatoni
- 200 grams Bacon cut into two thick slices
- 4 egg yolks
- 60 grams of grated pecorino romano Pdo
- salt to taste
Cut the bacon into strips approximately 2 millimeters thick and place in a non-stick pan: Brown it on low heat: the fat must melt and the fleshy part become crisp but not ' stiff '. Set aside the bacon, leaving the fat in the Pan, where then will cream pasta.
Cook spaghetti in boiling salted water. While the pasta is cooking, in a bowl beat the eggs with the cheese and plenty of ground black pepper, adding lots of pasta cooking water as needed to get creamy and smooth. No need to add salt because the seasoned pecorino cheese is very tasty.
Drain the spaghetti or pasta you have chosen "al dente", retaining a little of the cooking water, to blend it with the bacon and toss for 1 minute over high heat with a little of the cooking water, to form an emulsion.
Remove the Pan from the heat and pour the egg mixture and cheese, mixing all the pasta and mix until you have a creamy sauce. Serve with a generous sprinkling of black pepper and, If you want, with a little grated pecorino cheese.
THE PAIRING: our choice fell on a Pecorino Docg of Offida. We have selected Most high Cherri d'acquaviva cellars, by floral and slightly bitter finish with good acidity, ideal for a dish rich in fats such as carbonara.