About the dish
Carbonara is one of the best-known dishes of Roman cooking. Hot pasta is tossed with rendered guanciale – cured pork cheek – and a cream of egg yolks and grated pecorino romano, so that the eggs thicken into a silky sauce without scrambling. The whole thing is finished with plenty of freshly ground pepper. The Italian version has no cream, garlic or onion, though pancetta sometimes stands in for guanciale. It is most often made with spaghetti, but in Rome it is just as likely to come with rigatoni or mezze maniche.
Main ingredients
- spaghetti
- guanciale
- egg yolks
- pecorino romano
- black pepper
Italy: A classic of Roman cooking, alongside cacio e pepe, amatriciana and gricia.
More: Wikipedia (en)
