If you’re spending any amount of time in Europe, you’re going to want to visit Rome. Like France, Italy is a treasure trove of fascinating history, magnificent art, breathtaking scenery and traditional customs and celebrations you’ll remember long after you return home. And Rome has all of the above plus culinary delights that Americans have fully embraced. You’ve heard the expression “When in Rome….,” and the phrase that follows should be “eat pasta!” And we don’t mean Chef Boyardee!
Signature Drink – Aperol Spritz
Ingredients:
- 3 oz chilled Prosecco
- 2 oz Aperol (Italian aperitif flavored with gentian, rhubarb, and herbs)
- 1 oz chilled club soda
- Orange slice
Preparation:
- Fill a large glass or balloon wine glass with ice
- Add Prosecco, Aperol and club soda and stir gently
- Garnish with orange slice
Signature wine – Frascati (a white wine made from Malvasia and Trebbiano grapes grown on the hillsides of Rome’s Lazio region.
Signature Dish – Pasta alla Carbonara
Ingredients:
- 11 oz spaghetti (not thin or angel hair)
- 7 oz guanciale (cured pork jowl or substitute thick sliced bacon)
- 4 eggs
- 3 oz pecanrino Romano grated
- ½ T rock salt
Preparation:
- Add guanciale (bacon) sliced in thin strips to a medium skillet and saute over medium-low heat until light brown
- Rest on paper towels, saving the rendered fat for later use
- Boil water in a large pot, add rock salt and spaghetti. Cook 13 minutes or follow package instructions. Drain spaghetti, reserving the pasta water in the pot.
- Add 3 egg yolks (separated from whites) and 1 whole egg to a bowl. Add pepper and beat well.
- Gradually add pecorino Romano cheese, beating well until mixture resembles heavy cream.
- Replace the skillet with the rendered fat over medium-low heat, and add spaghetti a bit at a time using tongs. Stir to coat.
- Add 1 cup of the pasta water to the spaghetti and stir well.
- Replace the pot of pasta water on the stove over medium-low heat and place the skillet on top of the pot where the steam will continue to keep the pasta warm.
- Mix the guanciale and egg cream into the spaghetti, stirring constantly, adding a bit more pasta water until the sauce has the desired smoothness and consistency.
- Plate the carbonara using tongs and garnish with sprinkles of the guanciale strips, grated cheese and freshly ground pepper.
