For Classic Carbonara do as the Romans do, pick up some guanciale and Pecorino Romano cheese. If you can’t find them, just substitute bacon and Parmigiano Reggiano. In regard to pasta, the classic shape is tonnarelli, a long pasta, but spaghetti, mezze maniche, and rigatoni also work well. And don’t forget the eggs and freshly ground black pepper.

Serves 4

lacucinaitaliana.com

INGREDIENTS
12 oz. tonnarelli, spaghetti, mezze maniche or rigatoni
4 oz. guanciale or rindless bacon
¼ cup grated Pecorino Romano (or Parmigiano Reggiano)
4 fresh large egg yolks
salt
black pepper

INSTRUCTIONS
Cut the guanciale into ¼″ layers, then into long, 2″ strips.

Combine the egg yolks with the grated cheese and a pinch of black pepper.

Brown the strips of guanciale for 2 minutes in a pan, until crisp, then turn off the heat and leave to cool.

Bring a large pot of water to a boil. Add salt. Cook the pasta, setting aside a ladleful of the pasta cooking water, until al dente. Drain.

Pour the reserved hot water into the frying pan with the cooled guanciale, then transfer the pasta to the same pan and mix together. Add the yolk and cheese mixture, stirring rapidly.

In the warm pan with the hot pasta, the eggs will cook gently and become creamy – don’t stir over heat otherwise the carbonara will become lumpy. It’s important to stir quickly to prevent the yolks from congealing and taking on the texture of scrambled eggs.

Season with freshly milled black pepper and serve immediately on heated plates.

A variation, yet basically the same technique…

Pasta alla Zozzona, “dirty pasta,” is the cousin of Carbonara and the brother-in-law of Amatriciana, the best of both worlds. This dish isn’t well known outside of Rome, which is why your friends will think you’re a genius for making it.

Pasta alla Zozzona is both beautiful and decadent. The creaminess, the zesty tomato flavor, and the fatty taste of sausage all pair perfectly.

Serves 2-4

vincenzosplate.com

INGREDIENTS
10.58 oz Rigatoni Pasta
3 free range/organic eggs
1 thick pork Italian sausage
5.29 oz Guanciale
½ Onion chopped finely
28.2 oz Peeled tomatoes
Pecorino Romano cheese as much as you like!
3 tbsp extra virgin olive oil
Fresh basil as much as preferred
Salt and pepper as much as required

INSTRUCTIONS
To Prepare the Sauce:
Pour the canned tomatoes into a bowl and gently press to break them down using a fork.

Remove the skin from the guanciale with a knife, but leave the fat.

Cut the guanciale into thin strips, then into bite-size pieces.

Make a shallow cut in the Italian sausage, then peel off the skin. Press the sausage meat flat with the side/tip of the knife and break it into smaller pieces.

Put three tablespoons of extra virgin olive oil in the frying pan. Add diced onion and cook for up to 7 minutes on medium heat (less if it starts to brown too much).

When the onion turns golden brown, add the guanciale, and once this is crispy add Italian sausage. Stir continuously making sure it is cooked all over.

Add some more extra virgin olive oil and allow it to cook through.

When sausage becomes greyish brown, add peeled tomatoes. Stir gently and cook for 15 minutes on medium-low heat.

Add a touch of salt and press down on the tomatoes to release the juice. Leave to cook for 15 more minutes.

To Cook the pasta:
Bring a large pot of water to a boil and add a generous tablespoon of sea salt.

Add rigatoni to the boiling water and cook for 13 minutes, (or follow packet instructions to ensure they’re al dente).

Stir pasta occasionally and once ready, scoop up a mug full of pasta water.

Make the Carbonara Sauce:
Separate the egg white and the yolk then whisk egg yolks in a bowl.

Add 4 generous tablespoons of Pecorino Romano. Mix the egg yolks and cheese with a fork until it thickens then add black pepper.

Mix a small amount of hot pasta water into the mix. The sauce should become a little runny, and the hot water should cook the egg yolks slightly.

Sprinkle fresh basil into the sauce, stir gently then add the pasta and Pecorino cheese.

Stir and toss until it becomes a pinkish color then add more Pecorino, and sprinkle black pepper on top.

Rome is known for 4 famous pasta dishes, two of which are Amatriciana and Carbonara. This pasta, Zozzona (translation: dirty!) is a combination of the two. All the savory tomato flavor of Amatriciana with the rich, creamy decadence of Carbonara – all with some Italian sausage thrown in for good measure. What’s not to love?

The real trick here, as it is for all Carbonara recipes, is making sure you take the time to temper the egg mixture with the hot pasta water. This way, you can ensure you end up with a really creamy sauce instead of scrambled eggs!

Serves 6

giadzy.com

INGREDIENTS
4 large egg yolks
1 cup freshly grated Parmigiano Reggiano cheese, plus more to serve
1/2 cup freshly grated Pecorinio Romano cheese
1 pound short pasta, such as Nodi Marini
1/4 pound diced pancetta
1 tablespoon olive oil
1 pound sweet Italian sausage, casing removed
2 shallots, diced
3 cloves garlic, smashed and peeled
1/4 teaspoon kosher salt
2 cups tomato passata
1 teaspoon Calabrian chili paste

INSTRUCTIONS
In a small bowl, combine the egg yolks, parmesan and pecorino cheeses. Stir together with a rubber spatula. Set aside.

Bring a large pot of water to a boil over high heat. Season the water generously with salt. Meanwhile, add the pancetta and 1 tablespoon olive oil to a large skillet. Place over medium heat and cook, stirring often until the pancetta is brown and crispy, about 5 minutes. Using a slotted spoon, remove the pancetta to a plate. To the hot pan with the pancetta fat add the Italian sausage. Cook the sausage, breaking it into small pieces with the back of wooden spoon, until the sausage is lightly browned and cooked through, about 7 minutes. Add the shallots, garlic and salt to the pan and cook until soft and fragrant, another 3 minutes. Add the passata and Calabrian chili paste. Stir to combine. Simmer the sauce for 10 minutes to allow the flavors to marry.

Meanwhile, add the pasta to the boiling water and cook until just barely al dente, about 11 minutes. Drain the pasta reserving 1 cup of pasta water.

Add the cooked pasta to the sauce along with 1/2 cup pasta water. Toss and stir to coat the pasta in the sauce and finish cooking the pasta. You may need to add an additional 1/4 cup pasta water if the sauce gets to thick. Temper the egg mixture with 1/4 cup pasta water, stirring constantly to prevent scrambling. When the pasta is al dente and coated in the sauce, remove the pan from the heat. Quickly stir in the egg yolk mixture and the pancetta, tossing and stirring until the sauce is creamy, glossy and clings to the pasta. Serve with additional cheese if desired.