Spaghetti alla Carbonara
Adapted from our friend Annamariavolpi.com
1 lb Columbro Spaghetti
4 oz diced guanciale
4 tablespoons Paradiso extra-virgin olive oil
2 oz grated pecorino romano
salt black pepper
1. In a large stockpot, boil the water for the pasta. In the meantime, pour
the olive oil in a frying pan, and add the diced guanciale. Fry until the guanciale
is light brown, but still soft.
2. In a pasta bowl large enough to contain the pasta, beat the eggs with a pinch of salt.
3. When the water comes to a boil, add salt and cook the pasta following manufacturer’s instructions, testing for readiness from time to time,
until "al dente".
4. Drain the pasta and drop it immediately into the bowl over the beaten eggs.
5. Mix vigorously. The heat of the boiling pasta will cook the eggs, making them resemble a light cream.
6. Add the guanciale, the grated pecorino romano cheese and black pepper.
About Spaghetti alla Carbonara
The dish most probably originates in the Lazio Region of Italy from a dish called “cacio e ova” (cheese and eggs) and has been "adopted" by Romans becoming part of the traditional Roman cooking. The name means “in the style of the charcoal men”. The pasta used in this preparation must be very hot when dropped into the bowl. The eggs are raw and they will cook instantaneously with the heat of the pasta, forming a tasty creamy condiment.