Glamorous Carbonara

One of my favourite dishes is Carbonara, because it is simple, rich, tasty, and evocative of Rome. My opinion, but an exhausting debate is still open and I won't get stranded on it, is that the name reminds to those people who dealt carbone, that is to say coal and needed a nutrient preparation to support their fatigues. Another challenging suggestion is that the generous sprinkle of black pepper you have to grind on top could have lead to the present name, because of its resemblance with coal.

Nevermind. The most important thing to know is that cream shouldn't be added: the creamy version, although perfectly licit in a democratic climate of food sharing, is a barbarism or, if you prefer an understatement, is a contamination. Break the yolks with a whisk and add Pecorino Romano and black pepper.

Fry in some extra-viring olive oil

some stripes of bacon 

(or it would be even better some lard from the pig's cheek)

Soften them with a drop of white wine (facultative)

Let the wine get absorbed but not too much,

before draining the pasta 

add a ladle of salted cooking water,

this trick will make prevent the egg from sticking

The second main issue is that as soon you add the eggs you have to take the pan off the hob, stir well and serve quickly. The egg (4 yolks and 1 entire egg) shouldn't become as if scrambled (my picture example is a limit-example, perhaps many Romans [hopefully not the ancient ones] might contest me), but it should turn out fluid and moist.

A closer view on the final dish: each spaghetto

should shine due to the eggs yolks

Ready to be sprinkled with some Pecorino Romano

Carbonara kissed by the sun

If you go to Rome do not trust every restaurant. Go in search of non-turistic ones and you will enjoy the true pleasure and the true size of this preparation. If you stay home, try the recipe and you will surprise yourself and your eventual guests: choose carefully the ingredients.