Remember that Italian Cuisine does not really exist.
Traveling in Italy you will find Roman Cuisine “cucina romana”, Neapolitan Cuisine “cucina napoletana”, Abbruzzo Cuisine “cucina abbruzzese”, Pugliese Cuisine “cucina pugliese” etc...
It is very important to underline that in most recipes Italians use only a few ingredients and since I was born and raised in Rome, I can definitely say that the real “Pasta Carbonara” is made only with three ingredients
1. Pancetta or guanciale (Italian bacon)
Recipe for 4
Finely chop 200 gr. of pancetta. In a pan put some olive oil and let the pancetta fry until it browns.
In a clean plate, beat four eggs, (one egg for each person) and add 4 tablespoons of grated pecorino. Mix together and beat again for 2 minutes.
In the meantime, cook the pasta. Spaghetti is usually used for this dish however I like to have my Carbonara with Fusilli or Rigatoni.
Drain the pasta a few minutes before it is fully cooked and very al dente.
At this point you put the Rigatoni in the pan with the “soffritto” of pancetta and olive oil and cook together for 2 to 3 minutes.
Turn off the heat and add the pecorino and egg mixture to the pan. Grind fresh black pepper to taste.