This is indeed what I really consider an authentic spaghetti alla carbonara from Rome. I visited Rome a few times in my life and since then I always enjoyed eating their pasta or better spaghetti alla carbonara...
Walking through the streets of Rome, visiting famous places for tourism is what I like to do most when there.
Now what happens visiting Rome is that it won't take much to "stumble" into a trattoria (a typical Italian restaurant usually owned by a family), which I don't consider to be part of my touring schedule. Worse this turns to be a trouble I always fall in, and not only in Rome.
My stomach tears instead of my eyes, my mouth waters leaving me without "liquids". You know we can't survive without liquids. What a bad situation, struggling against spaghetti alla carbonara that are pulling my stomach in... Bottom line, carbonara is too yummy to resist! :-)
I'm sure you can have a much better carbonara when in Rome than the one described here. Mainly, because it’s difficult to find the authentic guanciale (pork cheek) at grocery stores abroad. It’s a real mission even for me that I live in Italy, so that’s why it’s easy to fall back on diced bacon. But if you are planning to visit Rome in a next future, there are a few places where you can eat a good carbonara. Check out these restaurants here: best carbonara in Rome.
Unfortunately for me the lady owner of my favorite trattoria has retired, and I'm only left with this carbonara recipe. I tried to do my best, but as I said I could just put my hands on some diced bacon I founded at the grocery. Maybe I could have done a better job, searching for a piece of guanciale, but instead I held on. I thought, I don't want to pull you down, if you may not find guanciale were you live. ;-)
Now there's a reason I did it for two, that's for me and my wife. But you can scale up and double the ingredients if you need 4 servings and anyway an egg for person.
In a bowl add the 2 eggs (1 yolk + 1 whole), at this stage if your are making this recipe for 4 or 5 servings you can add 4 eggs (2 yolks + 2 whole) so that you'll have enough egg's white.
Beat the 2 eggs with a whisk.
Add the pecorino and/or parmigiano reggiano to your choice and mix the whole.
Add fresh milled pepper to taste.
Take a frying pan, add the diced bacon (Italian pancetta) and this can be done while the pasta is cooking.
Cook for a couple of minutes stirring often the bacon with a wooden spatula until the fat has become transparent and slightly crisp.
Once ready throw the spaghetti in while they are still warm.
Take the mixture of beaten eggs and cheese then pour over the spaghetti.
With a wooden fork twirl and turn the pasta until all is well mixed before making the portions.
Serve immediately, adding fresh milled pepper, and sprinkle some extra grated cheese to your taste.
Yes, spaghetti or another kind of pasta shape makes carbonara a simple recipe and yet very tasty. Other easy spaghetti recipes I like to make that you can try are spaghetti alla puttanesca with olives and anchovies and spaghetti all'amatriciana.