A Roman recipe that is not just a dish but an authentic institution: Carbonara. Here’s the recipe by Chef Alessandro Borgo from Osteria Giulia.
Ingredients – Carbonara Recipe
Guanciale: 150 g
Egg Yolk (yellow pasta): 250 g
Whole Egg (yellow pasta): 100 g
Pecorino : 180 g
Parmesan : 100 g
Freshly ground black pepper: to taste
Short pasta: 500 g
Procedure
Boil abundantly salted water in a pot. Cut the guanciale into strips and cook it in a pan until crispy. Drain and dry it on absorbent paper.
Prepare the paste by combining the whole egg, egg yolk, pecorino, and Parmesan. Blend everything with a kitchen mixer in a double boiler for 15 minutes.
When the water reaches a boil, pour in the pasta and cook it. Drain and toss it in the fat of the guanciale set aside earlier.
Now add the paste, quickly mixing without cooking it for too long.
Plate the carbonara, garnishing with grated pecorino, pepper, and the guanciale.