ROMAN PASTAS

PASTA EVOLUTION - I don't know who to credit for this graphic I once came across on Facebook. It succinctly explains the difference between the classic and ever popular 4 Roman pasta dishes, from Cacio e Pepe to Carbonara, the subject of today's post.

For those who don't speak Italian... Starting from the top, add guanciale (pork jowls) to cheese and pepper (Cacio e Pepe) for Pasta alla Gricia. Add tomato to Gricia and you have Amatriciana. Alternately, add eggs to Gricia and you've made Carbonara. Or, at least I hope you will after reading this post!

April 2025, Al Pompiere, Roma

In my kitchen at home...

There's just one catch. I talk about this in my book, Cooking by Heart, Recipes from Nella's Kitchen, so if you've already read my spiel, bear with me. Get organized and be ready for a quick finish. Also serve immediately. This dish does not reheat well, unless you're ok with scrambled eggs! The creamy texture comes from the emulsification of eggs, cheese, and a bit of starchy pasta water, with the heat of the drained pasta acting as a binder, and nothing more. And, while you might find recipes that include cream, it has no place in traditional Carbonara. Just saying...

PASTA CARBONARA

1 tablespoon extra-virgin olive oil

5-6 thick slices center cut lean smoked bacon, cut across 1/2-inch

2 large whole eggs plus 2 yolks

3/4 cup grated Pecorino cheese, plus more to sprinkle on top

1 pound mezzi rigatoni or spaghetti (short cuts or long, both work)

Salt and pepper

Combine oil and bacon in a skillet. Heat on low, stirring occasionally, until the bacon is crisp and most of the fat has rendered, about 10 minutes. Remove bacon and set aside, leaving all the fat in the skillet. Combine whole eggs and yolks with cheese and lots of freshly ground pepper in a bowl that's large enough to toss in the pasta. Whisk to blend well.

Meanwhile, cook the pasta in rapidly boiling, generously salted water, stirring occasionally until al dente. Just before draining, scoop out about 1 cup of the pasta water and set aside. Warm the bacon fat in the skillet if it isn't already.

Drain the pasta and immediately transfer the pasta to the bowl with the egg mixture, along with the reserved bacon and warm bacon fat. Toss very quickly, adding pasta water, a little at a time to moisten as needed. Sprinkle servings with cheese and serve immediately.

Serves 4-5.

Gilding the lily - I top each serving with a few drops of truffle oil, along with the additional cheese.