Pasta · Lazio
Spaghetti alla Carbonara
Quick answer
Carbonara is a Roman pasta of guanciale, egg yolks, Pecorino Romano and black pepper — with no cream.
Crisp guanciale renders its fat; the hot pasta is tossed off the heat with a paste of yolks and grated pecorino, loosened with pasta water until glossy.
Take the pan off the heat before adding the eggs — that is the difference between silky sauce and scrambled egg.
- Region
- Lazio
- Course
- Pasta
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Quick answer
What is the best pan for sausage and peppers?
A 12-inch cast-iron skillet is the classic pick: it holds heat, browns sausage deeply and goes from stove to oven. Stainless steel browns just as well and deglazes easily. Nonstick is easiest to clean but browns less. For crowds, use rimmed sheet pans; for saucy versions, a Dutch oven.