By Francesca Montillo, ISDA Food + Travel Writer
One of the most recognizable Italian dishes, pasta alla carbonara, has its origins in Rome; although now it’s praised all over Italy and beyond.
As with many recipes, specific origins are difficult to track down, but as the term derives from the word carbone, meaning charcoal, some believe it was a hearty dish created for serving to the carbonari (charcoal workers) after a hard day’s work.
The key to success with this dish: make sure the eggs don’t scramble! Traditionally, this recipe is made with Pecorino Romano, being a Roman dish.
That said, if your preference is for the milder Parmiggiano Reggiano, feel free to swap it out.
Bucatini alla Carbonara
Ingredients
Salt
12 ounces Bucatini or other “long” pasta
3 large eggs
¼ cup grated Pecorino Romano cheese
6 ounces diced pancetta (or 6 ounces thick-cut bacon, cubed)
3 tablespoons extra-virgin olive oil
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti for 2 minutes less than directed on the package instructions.
- In a small bowl, whisk the eggs and Parmesan cheese, mix well and set aside.
- While the pasta cooks, in a large skillet over medium heat, add the pancetta and cook until all the fat is rendered and it’s crisp, 6 to 7 minutes. Add the olive oil to the skillet and heat it.
- When the pasta is almost cooked, add it to the oil and pancetta, tossing to combine. Reduce heat to low, and add the egg and cheese mixture, stirring constantly to avoid scrambling the eggs. Cook for one minute, all the while stirring. Plate and top with additional grated cheese.
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