This recipe is likely not one that you would make if you were a health nut. Even if you are very healthy, your heart will feel heavy after eating and you will need to do a little more exercise that day. However, it’s a delicious dish and your palate will be very happy.
Thanks to the fabulous Penny Phillips for sharing this recipe. She is a wonderful cook and has taught me much. One evening we cooked up five Indian dishes. It was truly a party. Most recipes I will alter slightly as needed. Not Penny’s recipes; she has perfected them already.
Carbonara alla Roma
2 tablespoons butter
1/4 lb. pancetta
4 large eggs
1/2 cup pecorino cheese, grated
Salt & pepper to taste
1 lb. penne
Coordination of frying and boiling is important in this recipe; so while boiling the pasta in 3 quarts of water, gently fry the finely sliced (almost a julienne cut) pancetta in butter. Whisk the eggs in a separate bowl and add a ladle full of hot pasta water. Drain the pasta and pour the eggs into the hot pasta pot. Immediately place the steaming penne back in the pasta pot (if it’s not completely drained, that’s all right) and pour the pancetta/butter combination on top. Sprinkle the pecorino, salt & pepper and toss vigorously.
The immediacy of the above steps is important because the eggs need to be cooked by the time you’re ready to serve. Sprinkle with additional pecorino.