THE 4 ROMAN PASTAS
Carbonara

Carbonara is the “newest” of the Roman Pastas , introducing eggs into the mix to create a silky, creamy sauce that clings to every strand of pasta. Built on the foundation of Cacio e Pepe - with Pecorino Romano and black pepper - Carbonara adds richness with the addition of eggs and cured pork.

Its exact origins are debated: some say it was first enjoyed by coal miners (“carbonai”), while others connect its rise to post-WWII influences, when Americans introduced eggs and bacon to Roman cooking.

Our version uses pancetta in place of traditional guanciale, lending the dish a saltier flavor.

Broders’ Carbonara Recipe

INGREDIENTS

3 tbsp. olive oil
1/3 tsp. black pepper
2 large eggs
1/2 cup heavy cream
4 tbsp. guanciale or pancetta, diced
1/2 cup pecorino romano
1/2 cup grana padano (or parmigiano)
1 lb. spaghetti
1 tbsp. kosher salt (for cooking pasta)
1/2 cup pasta cooking water ( you may not need all of it)

DIRECTIONS

In a bowl, whisk 2 large eggs and heavy cream to fully combine
Add romano and grana, mixing thoroughly. Set aside to warm to room temp.
Boil 4 quarts of water (don’t forget to salt your pasta water) - add pasta & cook (don’t forget to reserve pasta water before draining)
While pasta cooks, add olive oil and guanciale to a pan over med/high heat.
Once it begins to brown, add black pepper and cook until fully brown
Move quickly here - pull pan off heat and add cooked pasta to pan with a splash of pasta water. Work quickly, and then with tongs, pull pasta from pan and add to bowl with egg, cream & cheese. Mix vigorously!! You’re cooking the egg not scrambling it - sauce should be creamy!
Transfer to bowls, garnish with extra cheese, pepper or fresh parsley.

The Four Icons of the Roman Table

The expansion of the Roman Empire brought a boom in trade and cultural diversity to Italy – paving the way for the creation of four iconic dishes that are indisputably part of the Roman Table.

But as the saying goes, Rome wasn’t twirled in a day. These dishes were developed over the course of centuries, even millennia, as Romans were exposed to new imported ingredients, adjusted to changing lifestyles and integrated techniques brought from foreign cultures.

There are four iconic Roman Pastas all connected – playing off each other while holding their own place in the canon of Roman cuisine. Try your hand at cooking up some old world magic.