Carbonara in Rome

Ingredients

• cured pork, such as guanciale or pancetta (Cut into cubes; the transcript's name is unclear, sounding like “bon chale.”)
• 1 whole egg
• 2 egg yolks
• spaghetti (The amount is not stated.)
• salt (For the pasta water.)
• cream (The amount is not stated.)
• black pepper (A little, according to the transcript.)
• pecorino Romano (The amount is not stated.)

Steps

1. 1

   Fill a pot with water and bring it to a boil. Salt the water.

2. 2

   Cut the cured pork into cubes.

3. 3

   Cook the pork until it becomes crispy.

4. 4

   Remove the crispy pork from the pan and set it aside, reserving the rendered fat—the “liquid gold”—in the pan.

5. 5

   Test the eggs, then crack them into a bowl. Add one whole egg and two egg yolks.

6. 6

   Add a little black pepper and pecorino to the egg mixture.

7. 7

   Add the spaghetti to the salted boiling water and cook it; reserve some of the pasta water before draining, as the transcript indicates that the pasta water is used.

8. 8

   Add the cream to the sauce mixture.

9. 9

   Combine the cooked spaghetti with the reserved rendered pork fat and the egg, cream, pepper, and pecorino mixture, using reserved pasta water as needed to loosen it. The source does not specify the exact mixing temperature or technique.

10. 10

    Return the crispy pork to the pasta and serve.

Notes

The transcript provides no exact quantity for the pork, spaghetti, cream, pepper, pecorino, salt, or pasta water, and does not specify cooking temperatures or durations. The phrase identifying the cured pork is unclear in the automatic transcript. Profanity occurs in the source audio but is incidental to the family-friendly recipe.

Nutrition per serving

• main
• Italian
• pasta
• quick
• stovetop