Tubetti rigati alla carbonara

Ingredients

• 350 g di tubetti rigati dei Campi
• 100 g guanciale cut into thick slices
• 3 very fresh eggs
• 60 g grated pecorino romano
• 1 Tbsp extra-virgin olive oil
• Salt
• Pepper

Instructions

Slice the guanciale into strips and lightly brown them in a large pan with some oil. Break the eggs into a bowl and mix them with the grated cheese and a pinch of salt. Cook the tubetti rigati in a generous amount of salted water, drain them when al dente, and add the pasta to the pan with the guanciale. With the heat off, add the egg mixture to the pasta along with lots of pepper. Quickly mix the pasta and guanciale with the eggs so that the eggs reach a creamy consistency, just barely cooking thanks to the heat of the pasta. Serve immediately.

Note

Carbonara is a dish that is immediately linked to Roman cuisine but, contrary to what one would believe, is not one of their traditional dishes in a strict sense of the word.
This is actually a rather recent dish which probably appeared in Roman trattorie with the arrival of American troops during the Second World War. In fact, it is said that the dish was originally prepared with bacon and powdered eggs, some of the most common items in American food provisions.

Difficulty Level: Medium Appreciation: Time for preparation: 10 minutes Cooking time: 10 minutes Share: 4 persons