carbonara
There are days that I really miss Rome , I miss the coffee in Sant ‘Eustachio square , the flower market in Campo Dei Fiori and walks through the alleys in the heart of Rome. Among other things, I miss the aperitivo in Piazza della Tartaruga (although I recently discovered that the area of Pigneto is Rome’s new hot spot for bars and restaurants).
I miss the old family restaurants in Testaccio, the fried courgette flowers in Via de Giubbonari. But on top of the list ,what I miss is a good plate of carbonara! So despite the summer heat, I prepared a beautiful Roman carbonara! There is no doubt, in my mind, spaghetti is the wrong pasta for a real Carbonara .
In Rome everybody I know uses Rigatoni pasta ( you know, the long tube shaped one). Personally I prefer the Mezze Manche Rigate type of pasta ,it’s a pasta like rigatoni, but shorter and with a wider hole (yes, we Italians really are mad when it comes to pasta). The reason is that the pieces of pancetta, enter into the pasta tubes , giving you the perfect bite . However, the Carbonara is a very easy dish to make and inexpensive, follow this recipe and you will be able to imagine your in the heart of Rome. Promise!
Serves 2
200 grams of Rigatoni (or Mezze Maniche Rigate)
1 egg
2 strips of pancetta cut in small cube
1 +1 / 2 tablespoon grated Parmesan cheese
1 +1 / 2 tablespoon grated cheese
½ cup milk
2 teaspoons ground black pepper
Evo Oil
Salt
How it works: In a pan cook in evo oil the pancetta ,for 2 or 3 minutes (until browned). In a bowl beat an egg, add cheeses, milk, pepper and a pinch of salt. Mix well. Cook pasta al dente. Drain the pasta and replace into its cooking pan, add the cooked pancetta in its oil and the egg mixture. Replace over heat and stir quickly for few minute , making sure the egg doesn’t scramble.
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