Pasta carbonara is a traditional Italian pasta from the city of Rome in Italy. In fact, this pasta is made with eggs yolk, hard cheese such as Parmigiano-Reggiano or Pecorino Romano, besides cured pork mainly guanciale preferably pancetta and black pepper.

Perhaps, Pasta carbonara may sounds easy to make because it doesn’t require too many ingredients. However, it has a tricky process and one of them is not to cook the eggs. In other words, with the eggs is makes the sauce and if you cook it then your sauce becomes in scramble eggs. Therefore, I wrote this post for you, regardless if you want to make a carbonara or whether to eat it in restaurant. In short, here you will find these two options.

Cheese

PASTA CARBONARA ROME CUISINE
Parmigiano Reggiano is an Italian granular cheese that is produced from cow’s milk and has aged 12-36-48 months. Parmigiano is the Italian adjective for Parma and Reggiano that for Reggio Emilia. Photograph by Parmashop

Although, nowadays there are used different kind of cheese to make pasta carbonara outside of Italy mainly. Therefore, causes the change of the real flavors of this amazing dish.

In fact, cheese plays an important role to make the pasta carbonara. Due to, the quality of the cheese stand out the flavors of the pasta. Certainly to eat an authentic carbonara must be in Rome or where are used traditional ingredients from Italy.

As much as Parmigiano and Pecorino are expensive cheeses, if you are looking for high quality. However, always is possible to find cheaper options but might changes the real flavors at least how well you cook.

PASTA CARBONARA ROME CUISINE
Pecorino Romano is a hard, salty Italian cheese, made with sheep’s milk. The name “pecorino” simply means of ” sheep” in Italian; the name of the cheese, is a simple description of “formaggio”. Besides, pecorino romano is simply “sheep’s cheese of Rome”. Photograph by gusti d’italia

Meat

PASTA CARBONARA ROME CUISINE
Guanciale Lard from Pork Cheek is an Italian cured meat  prepared from pork cheeks. Its name is derived from guancia, the Italian word for ‘cheek Photograph by wikipedia

Another important ingredient is the meat such as guanciale or pancetta. Indeed, it might put your carbonara in the next level.

Also both meat have different range of quality. In other words, a much better meat certainly a higher cost and the opposite, besides guanciale is more difficult to find than pancetta.

Usually, pancetta can be found even in supermarkets instead guanciale, often in specialized places in cured meat.

PASTA CARBONARA ROME CUISINE
Pancetta is a salumi made of pork belly meat that is salt cured. In Italy is typically used to give flavors to the pastas. Photograph by Masterclass

Eggs

Certainly, egg is the easier and cheaper ingredient to get but without it, the pasta carbonara can not be make. By the way, do not think to put cream, if you do not want to ruin an incredible pasta.

Photograph by WordPress free photo library

Pasta Carbonara can be made at home

In fact, even you can make a carbonara following this steps.

Ingredients

  • 3 egg yolks
  • 50 grams of parmesan cheese
  • 150 grams of Spaghetti
  • A handful of pancetta
  • A pinch of black pepper or as you like
  • Olive oil

Method

  1. First of all get 3 eggs yolk and mixed with grated parmesan cheese in a bowl, then add black peppers and mix again
  2. Cut in dice the pancetta without skin surely
  3. Start to get ready with the pasta, spaghetti is a good choice, cook around 7 minutes if you like al dente, keep some of the hot water
  4. Now it is time to cook, fry the pancetta in a pan with olive oil, until is nice and crispy
  5. Then add the spaghetti already cook into the pan and start to mix with the crispy pancetta
  6. Pour the bowl with the mixed into the pan and start to flipped, add some hot water which was used to cook the pasta
  7. Be aware to not cook the egg, put aside from time to time, it must be creamy

Especially, in pasta carbonara, I do not like to put garlic. Although you are free to add whatever you like.

How to make classic Carbonara by Jamie Oliver Professional Chef

Pasta Carbonara at Le Grotte Restaurant

Photograph by Le Grotte Restaurant instagram

It is an elegant Italian restaurant located in the historical center of Rome. Besides count with traditional Italian dishes with great flavors. In fact, here is the place where I ate the pasta Carbonara. As as result, the best pasta that I have ever eaten along with the spaghetti with clams in Naples.

Read more about the Spaghetti with Clams Neapolitan Cuisine

Pasta Carbonara

Pasta Carbonara Photograph by Samurai Gourmet instagram

With egg yolk, guanciale and sheep cheese. In other words, creamy pasta, rich in flavors and with an amazing gold color, certainly optimal quality. Indeed, this is the best way to realize that you are eating a good carbonara. Because the ingredients and this color do not fail, well of course you have to try it also, but you are on the right track.

Location Rome, Italy

Key Information

Restaurant Le Grotte

Qualification: Grateful/ Excellent

Rating: 5 out of 5.

Price: Average per person $$ 15 EUR

Contact: +39 06 678 4117

Website: No working

Instagram: le_grotte_roma

Address: Via della Vite, 37, 00187 Roma RM, Italy

Lunch: Monday to Sunday from 12:00 to 16:30

Dinner: Monday to Sunday from 17:00 to 22:30

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Written by Samurai Gourmet

A samurai eating freely without being held back or afraid of criticizing restaurants which do not meet the requirements of his taste, and being grateful for those which gives the most beautiful culinary experience. Recommending to the people where and what they must eat in places unknown.

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