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Roman Jewish Carbonara
A Roman Jewish variation on carbonara made with tonnarelli or egg spaghetti, crisp dried beef, sautéed onion, olive oil, and eggs. The eggs are stirred into the hot pasta over low heat to create a creamy sauce without curdling.
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Ingredients
- 3 tbsp Extra virgin olive oil (Divided: 2 tablespoons for the onion and 1 tablespoon for the dried beef.)
- 1 Yellow onion (Small, minced.)
- 16 oz Tonnarelli egg pasta or egg spaghetti
- 5 Eggs
- 5 oz Dried beef, such as bresaola (Sliced into small, lardon-like pieces.)
- Salt and pepper (To season; use heavily salted water for boiling the pasta and plenty of fresh black pepper at the end.)
Steps
- 1
Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat.
- 2
Add the minced onion to the pan and stir, sautéing until lightly browned. Remove the pan from the heat and transfer the onion to a small bowl.
- 3
Add the remaining 1 tablespoon of olive oil and the sliced dried beef to the pan. Let the beef crisp and fry over medium heat for 3–4 minutes.
- 4
Add the onions back to the pan, stir to combine, then remove the pan from the heat and set it aside.
- 5
Beat the eggs with salt and pepper, then set them aside.
- 6
Meanwhile, bring a pot of heavily salted water to a boil.
- 7
When the water boils, add the pasta and cook for 5 minutes.
- 8
Return the pan with the beef and onions to the stove over medium heat. Transfer a ladle of the pasta water to the pan.
- 9
Drain the pasta.
- 10
Add the drained pasta to the pan with the onions and beef. Cook over medium heat, mixing, until the water has mostly evaporated.
- 11
Turn the heat down to low.
- 12
Add the beaten eggs to the pasta. Mix vigorously over the low flame to prevent the eggs from curdling, and add plenty of fresh black pepper.
- 13
Serve immediately.
Notes
The source specifies cooking the pasta for 5 minutes but does not provide a pasta doneness description. The amount of pasta water is described as one ladle, without a volume measurement.
Nutrition per serving
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