Spaghetti carbonara

The origin of this dish is highly contested, but "spaghetti carbonara" is usually associated with Rome and the Romans. In fact it is a must, when visiting the Italian capital, to eat carbonara at least once and once the Roman Pecorino Cheese and Black Pepper (along with many other specialties such as tripe or white pizza).

The most used type of pasta is spaghetti (or rather, spaghettoni), but it is also customary to use bucatini, penne or fusilli.

The recipe is simple and the necessary ingredients (variants, additions of cream or other ingredients that go away from tradition are poorly accepted), but the preparation varies according to the methodology adopted: there are those who prefer to sauté together with the egg in order to form a similar omelette and those, however, prefer to season the pasta with the beaten egg raw and "cook it" with just the heat of the pasta.

Regardless of the method used, the flavor of this dish is truly unmistakable and knowing how to cook it becomes a necessity as, it is well known, a woman can become a good wife only and only if she can cook a good carbonara!!! ?