A classic bowl of Roman Pasta Carbonara always contains a handful of specific ingredients: pasta (obviously), bacon, eggs and cheese. More often than not, specifically spaghetti is used, guanciale or pork cheek for the meat, and Parmesan for the cheese. Such a simple and satisfying pasta dish and it seriously only takes about 5 minutes for it all to come together (once the pasta cooks of course)!
Here’s how you do it: you cook the meat with some minced garlic while you cook the al dente spaghetti noodles, then you stir into the cooked noodles the eggs mixed with the grated cheese, some black pepper and some pasta water to make the sauce thicken slightly. Next comes the cooked meat, garlic and sprinkling of chopped parsley. The egg-cheese-pasta water mixture makes for a creamy and naturally smooth sauce that is out-of-this-world tasty. I liked this specific recipe from Delicious Magazine because it used slices of Parma ham instead of pancetta or guanciale, which is lighter on the grease and crisps up beautifully in the pan.
(To view this recipe, click on the following link: http://www.deliciousmagazine.co.uk/recipes/spaghetti-carbonara-with-parma-ham/)
‘Spaghetti Carbonara with Parma Ham’