One of the most famous versions of the bacon and egg in Rome it is the one proposed by Roscioli brothers, Alessandro and Pierluigi, who in 2002 transformed the family delicatessen into a sophisticated gourmet shop, a stone’s throw from Campo de’ Fiori. For them, since it is a simple dish, it is essential to use top quality ingredients. As the Roscioli motto states: «Before the kitchen… there is the raw material».
At the Bottega, Benedetto Cavalieri spaghettoni and Paolo Parisi’s eggs are used, while bacon and pecorino romano come from small producers selected exclusively for Roscioli. Furthermore, pepper comes from France. Two important advice: the bacon must remain crunchy on the outside and soft on the inside, while the pasteurization of the egg must take place in a bain-marie, in contact with the steam from the kettle.
Carbonara by the Roscioli brothers
Ingredients for 2 people
- 180 g of Benedetto Cavalieri spaghettoni
- 120 g of bacon
- 1 whole egg
- 1 egg yolk
- 105 g of pecorino romano
- 20 g of Parmigiano Reggiano
- salt, freshly ground black pepper to taste
Preparation
To prepare a perfect carbonara, start by carefully cleaning the jowls: remove the pepper and rind, then cut slices about 1 cm thick and then 1 cm cubes. Place them in a hot pan over a high heat and leave to toast without stirring until the first layer of fat has melted and one side is crispy and golden. At this point, mix and let all the fat melt. Lower the heat and let the crispy bacon cubes candy for at least 20 minutes. After this time, keep them in a saucepan near the stove and above the oven to keep them crunchy.
Grate both the cheeses with a traditional grater and combine them. In the meantime, while the spaghetti cooks in salted water (about 12-13 minutes), beat the egg in a plastic bowl. It is preferable to use plastic as it insulates heat better. Add a handful of grated cheese, freshly ground pepper and mix. If possible, use a mortar instead of a pepper mill to prevent the pepper from being ground too finely.
As soon as the pasta is almost cooked, drain it, reserving a couple of ladles of cooking water. Transfer the pasta directly into the bowl with the eggs, pepper and cheese, not too far from the stove and the heat source. Let it rest for about a minute, then add the crispy bacon and a scant ladle of its fat. Start moving the bowl with circular movements and from top to bottom to emulsify the cream of eggs, cheese and bacon with pasta. You have to be quick and, if necessary, use some of the previously saved cooking water.
«The magic of one bacon and egg success is all in this demanding minute of emulsion of the eggs, the cheese and the fat from the bacon with the cooking water and the gluten from the pasta itself”. Serve the carbonara by placing a nest of pasta in the center of the plate and seasoning with extra cheese and pepper.
Read also: Carbonara with cooked eggs, the trick to making it super creamy and good but suitable for everyone
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