Here is one of Chef Guido's simple traditional Roman Pasta Sauces for you to try.
Make sure you eat is piping hot!
Guido's Spaghetti alla Carbonara |
Spaghetti alla Carbonara - Serves 6:
Ingredients: 500 gm of dried spaghetti, 50g of guanciale, 50 g of pecorino romano, black pepper, 4 eggs, extra virgin olive oil.
First: put a large pot of salted water onto the stove to boil.
Tip: This sauce is very quick, and when ready needs to be stirred into the cooked 'aldente' spaghetti and served immediately.
Method: Cut the guanciale into short sticks. Put a little olive oil in a pan and fry guanciale until crispy. Whisk the eggs in a bowl with pecorino cheese, black pepper and a pinch of salt. When pasta is cooked, drain the pasta, put it back in the hot pot and mix all the ingredients until the eggs acquire a creamy consistency, without scrambling. Serve with extra pepper on top.
Buon appetito.
(Pasta shapes traditionally used for Carbonara Sauce are: spaghetti or rigatoni).
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