This recipe is one of our family favorites from Carluccio. No cream.
This recipe is the real thing. It was brought to Lazio from Umbria by coal men (carbonari), who came to sell charcoal to the Romans. Since then it has been adopted by the Romans and is famous worldwide.
INGREDIENTS Serves 2 (good portions)
220g Spaghetti
50g Guanciale cut into small cubes
2 tablespoons olive oil
3 eggs
50g Parmesan cheese freshly grated
Freshly ground black pepper
METHOD
Cook the pasta in a large pan of boiling salted water until al dente.
Meanwhile, heat the oil in a pan and fry the pancetta until crisp.
Lightly beat the eggs in a large bowl with the grated cheese and pepper.
When the pasta is ready, drain and add to the pan with the Pancetta. Then mix well to coat everything. Take off the heat.
Allow to cool slightly. Then add the egg and cheese mixture. Stir to coat the pasta and serve immediately.
Original recipe The Carluccio’s Collection
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