Le Roman Restaurant (Barcelona) teaches you how to make 100% Roman style carbonara pasta.

In a frame Italian Cuisine Weekwhich is held annually in November, returns Italy with flaira route with a stop at 12 restaurants in Barcelona serving regional Italian cuisineBecause they represent their native region with traditional dishes. They participate Xemei y Buckaroo (Veneto), Menudo bao, Punta y Beautiful Italy (Campania), Countess (Apulia), Ground level y Zaza Kitchen and Wine (Emilia Romagna), Mandaruso Kitchens (Irbina), Raphael (Tuscany), Romanian (Lazio) and Massimo (Lombardy).

Each suggestion can be savored through a Fixed price listwhich ranges in price Between 25 euros and 35 eurosIt consists of an appetizer, a main course, and a dessert (no drinks). Part of the proceeds will go to the Salina di Cervia Park (Emilia Romagna), which was severely damaged by heavy floods last May.

Dishes can be tried Until November 26th, although there are some items that are on the menu permanently. This is the situation Le Roman spaghetti carbonara, prepared like in Rome. The restaurant’s head chef, Renato Letizia, introduces us recipe. He joked: “In Spain, you make carbonata because you add cream, and that would be a crime there that would be worth going to prison for,” also warning against that. The original formula contains Pecorino cheese (from sheep) and not Parmesan (from cow).. Let’s see if you can make it as delicious as it is for him.

Ingredients for 4 people

• 400 grams Italian pasta

• 250 grams of “Original Pillow” by Amatrice

• 320 grams of Pecorino Romano cheese

• 6 egg yolks

• Black pepper to taste

• A little pasta cooking water

Detail

1. Slice the “guanciale” very thinly (not into cubes) to ensure it is fried crispy.

2. Put plenty of water to boil. Once it boils, cook the pasta for the time recommended by the manufacturer.

3. Fry the “guanciale” over low heat until it sweats.

4. While frying, place the yolks and grated Pecorino Romano cheese in a bowl. Mix gently until you get a uniform, homogeneous ball. Add black pepper to this resulting mass and set aside.

5. Once the guanciale is fried and crispy, turn off the heat and reserve a little on a plate.

6. Place the rest of the “guanciale” in the same pan in which it was fried.

7. Add the oil in which the “guanciale” was fried to the bowl with the egg mixture, pecorino and pepper, and mix to obtain a slightly creamy consistency.

8. Add half a scoop of spaghetti cooking water and continue stirring until you get a creamy consistency. Spare.

9. When there are two minutes left for the spaghetti to finish cooking, turn off the heat.

10. In the guanciale pan, add half a ladle of cooking water and the drained pasta.

11. Turn on low heat and cook the pasta with the “guanciale” while stirring, ensuring that the pasta ends up cooking with a little water as it will absorb it and use the starch.

12. IMPORTANT: To combine the egg yolks, pecorino and pepper cream, it is important that the heat is off. Add it to the pan and mix everything vigorously until it emulsifies.

13. They are coated immediately to prevent residual heat from overcooking the cream.

14. The coating is finished by sprinkling grated pecorino romano, with a little preserved crunchy “guanciale” and that’s it.