Dishes
Carbonara: why there is no cream in it in Rome
In short: a classic Roman carbonara has four ingredients: guanciale, egg yolks, pecorino romano and plenty of black pepper. The creaminess comes from the egg and cheese, not from cream. At Benoti you'll find carbonara as a flavour on a pinsa.
Where does carbonara come from?
Carbonara only appears after the Second World War, in 1950s Rome. There are several stories about its origin, from the carbonari (charcoal burners) to American soldiers with eggs and bacon in their rations. What is certain is that it quickly became an icon of Roman cuisine.
Why no cream?
The sauce is made by whisking egg yolks and grated pecorino, then stirring the mixture off the heat through the hot pasta and the rendered guanciale fat. That way it turns silky without scrambling. Cream makes the sauce heavier and dulls the sharpness of the pecorino and pepper, which is why Romans insist: no cream.
Carbonara at Benoti
At Benoti you taste carbonara on a pinsa: the Pinsa Carbonara with a creamy carbonara cream, crisp guanciale, mozzarella and black pepper. If you love the same savoury guanciale in a pasta sauce, try the Amatriciana.
Frequently asked questions
Does carbonara contain bacon?
In Rome they use guanciale (pork cheek), not bacon. Pancetta is a common substitute outside Italy.
Which cheese goes into carbonara?
Pecorino romano, a hard sheep's cheese. Some cooks mix in a little Parmigiano Reggiano.