Shared by Sara Pavoncello
Shared by Sara Pavoncello
Roman Jewish Carbonara
Yield: 6-8 servingsTime: 30 minutes
Roman Jewish Carbonara
Yield: 6-8 servingsTime: 30 minutesFamily Journey
Rome, Italy
In Roman Jewish families, carbonara is typically served as a first course at Shabbat meals. Traditional carbonara is made with guanciale, Pecorino, and egg yolks. To keep this kosher, Sara swaps the pork for dried beef, such as bresaola, imparting an umami flavor. Whole, whipped eggs add creaminess to the pasta. When adding them, be sure to keep the heat low and mix the pasta constantly, to avoid scrambling. Serve with plenty of black pepper.
Read more about Sara’s family in “For Sara Pavoncello, Keeping Roman Jewish Traditions Alive Is an Honor” and try her recipes for Roman style artichokes with anchovies, baccala with onion and tomato, and pomodori a mezzo.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 small yellow onion, minced
- 16 oz. tonnarelli egg pasta or egg spaghetti
- 5 eggs
- 5 oz. dried beef, such as bresaola, sliced into small, lardon-like pieces
- Salt and pepper, to season
Preparation
Step 1
Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat. Add the minced onion to the pan and stir, sauteing until lightly browned. Remove from heat and transfer to a small bowl.
Step 2
Add the remaining tablespoon of the olive oil and the dried beef pieces to the pan and let them crisp and fry over medium heat, 3-4 minutes. Add the onions back to the pan, stir to combine and remove the pan from the heat, setting aside.
Step 3
Beat the eggs with salt and pepper. Set aside. Meanwhile, boil a pot of heavily salted water. When it comes to a boil, add the pasta to the pot. Cook for 5 minutes.
Step 4
Return the pan to the stove, setting it over medium heat, then transfer a ladle of the pasta water to the pan with the beef and onions.
Step 5
Drain the pasta. Add the drained pasta to the pan with the onions and beef and cook over medium heat, mixing, until the water has mostly evaporated. Turn the heat down to low.
Step 6
Add the beaten eggs to the pasta. Mix vigorously with the pasta over low flame to prevent curdling and add plenty of fresh black pepper. Serve immediately.
