dls1
Smoking Fanatic
Great looking dish, IS, and a nice presentation, as well. The dish, one of the four pillars of Roman cuisine, is one I've made for many years using the traditional method in a manner similar to yours. With just four primary ingredients (pasta, fatty cured pork, cheese, eggs), and the proper technique, the final result is one that truly exemplifies the saying "The whole is greater than the sum of it's parts".
For the pasta, spaghetti is commonly used, but rigatoni and bucatini (my preference) are often used, as well.
For the pork, as far as I'm concerned, it's guanciale or nothing. Pancetta is often used, but it's a weak substitute when compared to guanciale. When it comes to using bacon, that, to me, is a non-starter.
For the cheese, a well aged Pecorino Romano, freshly grated, is preferred. A similar quality Parmigiano Reggiano is an adequate substitute, but it's a bit of a let down from the Pecorino.
When it comes to the eggs, in years past, the standard ratio was to use 2 eggs for each person being served. In more recent times, because of concerns regarding the excess consumption of eggs and elevated cholesterol/heart disease, the ratio has been halved by many cooks. Also, there's always been a debate regarding the use of whole eggs, egg yolks alone, or a combination of the two. Because I'm something of a purist when it comes to Italian cuisine, I stick to the standard ratio. Also, based on a tip given to me by a chef in Rome a long time ago, I go primarily with yolks. For example, when serving four, and using one pound of pasta, I use seven large egg yolks plus one whole large egg. That produces a creamy and rich flavor that's over the top.
Buon Appetito!
For the pasta, spaghetti is commonly used, but rigatoni and bucatini (my preference) are often used, as well.
For the pork, as far as I'm concerned, it's guanciale or nothing. Pancetta is often used, but it's a weak substitute when compared to guanciale. When it comes to using bacon, that, to me, is a non-starter.
For the cheese, a well aged Pecorino Romano, freshly grated, is preferred. A similar quality Parmigiano Reggiano is an adequate substitute, but it's a bit of a let down from the Pecorino.
When it comes to the eggs, in years past, the standard ratio was to use 2 eggs for each person being served. In more recent times, because of concerns regarding the excess consumption of eggs and elevated cholesterol/heart disease, the ratio has been halved by many cooks. Also, there's always been a debate regarding the use of whole eggs, egg yolks alone, or a combination of the two. Because I'm something of a purist when it comes to Italian cuisine, I stick to the standard ratio. Also, based on a tip given to me by a chef in Rome a long time ago, I go primarily with yolks. For example, when serving four, and using one pound of pasta, I use seven large egg yolks plus one whole large egg. That produces a creamy and rich flavor that's over the top.
Buon Appetito!