Much like Ragu Bolognese, this recipe has many varriations and well debated historical roots.
This is a Roman dish. I use the name "Carbonara" as the base for mine, pepper. Those black specks of pepper are there to remind us of the coal delivery people from where the name comes.
· 1 Lb bucatini (or spaghetti)
· 6 oz guanciale (or pancetta) — diced or cut into strips
· 1 clove garlic
· 2 farm-fresh eggs
· 4 oz Pecorino Romano – grated
· Extra virgin olive oil
· ample coarse-ground pepper
Cook the guanciale in a pan along with the whole peeled garlic clove and a little oil, until the guanciale is well colored.
Discard the garlic.
Beat the eggs in a bowl with a little of the cheese and a pinch of salt.
Cook the pasta until al dente, drain and add to the pan with the guanciale.
Cook the pasta in the pan for about 30 seconds to completely coat with the oil / gaunciale sauce
Lower the heat to a simmer and add the egg mixture.
Mix well, making sure not to let the eggs set.
Remove from the heat and dust with the Pecorino.
Add the ground pepper, you should see back specks all through the dish
Mix and serve immediately
Serves 6 as a Primi
Edited by Clove48 - 9/1/14 at 4:41pm