Authentic Pasta Carbonara Recipe

This is indeed what I really consider an authentic pasta carbonara, the great "spaghetti alla carbonara" recipe from Rome:

Trattoria (small restaurant) "La Taverna" Via Capraia al Tufello (Rome).

Unfortunately for me the lady who ownered the trattoria has retired last year, and now I'm only left with my mouth watering.

But, with this step-by-step guide I can make my own, and you too!

Authentic Spaghetti Carbonara

Creamy Pasta Carbonara

Ingredients: serves 4

The original recipe does not use cream, thus leaving just the dish lighter and less caloric, but this willingly, is a variation to try.

Another variation to try is to use half dose of Pecorino Romano cheese and half dose of grated Parmigiano Reggiano.

Tip!
The authentic carbonara calls just for Pecorino Romano which is better for this recipe.

Remember!
You can use again this ingredient for many other authentic Italian recipes or just eaten alone with a good glass of Italian red wine!

Preparation: easy 20 minutes

Tip!
Instead of pecorino cheese you can use Parmigiano Reggiano, but remember that this choice will make a huge difference and tasteless.

1. Fill a large pasta pot with ¾ of water and bring to a boil. At rolling boil add some salt, but not to much. Meanwhile, cut the "Pancetta" into small cubes or strips, and put in a pan by adding the oil and fry until the fat has become transparent and slightly crisp, then remove from heat and let cool.

2. In a bowl beat the 4 eggs (1 whole + 3 yolks) along with the Pecorino or/and Parmigiano Reggiano, a pinch of salt and minced pepper.

3. Add the fried pancetta to the beaten eggs. When the spaghetti are cooked, drain and add them to the pasta bowl with the eggs and pancetta. Stir continuously for about 1 minute to incorporate the mixture.