Disclaimer: The carbonara you make at home is never going to taste as good as the one you get in Italy. I’m sorry, it’s the hard truth.
That does not, however, mean you shouldn’t try. I’ve got a great recipe for you and I dare say it’s pretty close.
Italy is one of my favourite countries to go to! Food is obviously a big part of Italian culture, which is why I’m always eager to collect some traditional recipes while I’m there. I received this one from a lady who works at a restaurant in Bolsena, a small villaggio near Rome. It’s quick, simple and absolutely delicious.
But before I give you my recipe, I need you to understand something very important: A carbonara is NOT prepared with cream and bacon. That’s just how it is, sorry. You’ll thank me later!
This recipe serves 4 people.
- 500 g spaghetti of choice
- 125 g Pecorino Romano cheese
- 2 large eggs
- 250 g pancetta cut into thick strips
- 2 cloves of garlic
- olive oil
- salt and black pepper to taste
- Start of by heating up some olive oil in a large sauce pan. Add the two cloves of garlic whole, don’t chop them up!
- Heat up a pot of water, add some salt and cook the spaghetti according to the instructions on the packaging.
- When the garlic starts to turn a little translucent, add the strips of pancetta. Make sure to keep adding olive oil, you’ll need lots of it!
- While the pancetta is cooking, grate the Pecorino Romano cheese. Take out the cloves of garlic! I once made the mistake of forgetting this step. Let’s just say my friend wasn’t too happy about it..
- Drain the spaghetti once it’s cooked and add it to the saucepan with the pancetta and olive oil.
- Add the two eggs and grated Pecorino Romano cheese. Mix everything together. The eggs are what’s going to make your carbonara creamy, which is why you don’t need any cream for this recipe.
- Serve with black pepper.
- Buon Appetito!