Penne alla Carbonara is a timeless recipe from Lazio.
Carbonara sauce is one of the most famous and loved pasta sauces typical of the Italian cuisine. The type of pasta that is traditionally used with carbonara sauce is spaghetti but other types of pasta, such as linguine, fusilli or penne are suitable, too.
In addition to lighter variations, many recipes that modify the original idea have been created over time; for example, the vegetarian carbonara sauce, where the pork jowl is replaced with zucchini, or the carbonara seafood sauce, where bacon is substituted with seafood or another type of fish.
What is certain is that the carbonara sauce is one of the most popular and appreciated sauce abroad, too!
- 400g penne
- 4 egg yolks
- 100g pecorino cheese
- 120g pork jowl
Bring a pan of water to the boil.
Finely cube the pork jowl and fry over low heat until crispy.
Put the egg yolks into a bowl. Finely grate half of the pecorino cheese onto the beaten eggs, season with pepper and a pinch of salt.
Add salt to the boiling water and cook your penne. Drain and transfer to the pan with the pork jowl. Toss well.
Serve and top with the remaining grated pecorino cheese.