Rome Typical Food

One of the hallmarks of Roman cuisine is above anything else, low cost. The low price of the ingredients used in classic dishes, has caused Roman cooking to be termed 'la cucina povera'. The price however in no way diminishes the rich flavors and aromas that characterize this cuisine.

The 'carbonara' has become a beloved favourite not only for Romans and Italians, but people from all over the world. 'Carbonara' the true recipe, does not include any cream, milk or onions, as is suggested in some anglosaxxonized versions of the recipe.

Ingredients for 4 people
150 gr bacon
100 gr Pecorino cheese
350 gr spaghetti or rigatoni
4 egg yolks
1 whole egg
2 tea spoons oil
pepper to taste

Fill a saucepan with water and bring to boil. Once water has begun to boil add salt, and place pasta in saucepan allowing to cook for the recommended time found on package.
In the meantime, cut the bacon into cubes or strips and place in heated frying pan with the olive oil. Cook the bacon until the fat is no longer transparent, but is slightly crunchy.
Once finished turn off fire and allow bacon to cool slowly.
In a bowl, whip together the egg yolks along with whole egg, pecorino cheese, pepper and bacon.
Once pasta is ready, drain pasta in colander and add to the mixture of egg, cheese and bacon. Mix the pasta well with the other ingredients, the heat of the pasta will gently cook the eggs. If the mixture is too thick, use a bit of cooking liquid from the pasta and add, to obtain a creamier consistency.
To garnish top with a bit more cheese and pepper if you wish.