- Total Time: 20 minutes
- Yield: 4-6 1x
- 1 pound spaghetti
- 1 tablespoon olive oil
- 6 ounces pancetta affumicata (smoked pancetta), cut into cubes
- 1 small peperoncino, finely chopped (or 1/2 teaspoon hot red pepper flakes)
- 4 egg yolks
- 1 cup Pecorino Romano cheese, grated
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- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente (two minutes less than the package recommends).
- While the spagetti is cooking, add the oil to a large skillet over medium heat. Add the pancetta affumicate and chili pepper and cook until crispy.
- In a large bowl (or the serving platter), add the cheese and then the egg yolks. Mix with a fork until creamy.
- Drain the pasta, retaining about a cup of the cooking water.
- Place the pasta into the skillet and mix well, then add the pasta to the egg mixture. Mix together, adding some of the reserved cooking water if it seems dry.
- Service immediately.
Al Moro was dead to me. I would walk by and look the other way. Maybe I'd even curse or spit on the street. Real anger. It had been five years since the transgression, the offense, the insult, the slap for which I could not turn the other cheek.
Sure my kids were small, and it was summer, and I was wearing white socks and a Chris Christie for President tank top. Ok, you know me, I exaggerate. It really was July, and we did have two angelic kids in tow. In my mind, we could pass. But no, when we entered Trattoria al Moro in Rome, instead of being whisked to the back room which was full of locals, we were seated near the front door, surrounded by tourists.
Yes, the food was great, but who cared? I could barely eat.
Fortunately for Al Moro, Cugino Carlo still raves about it and brother Philip dined there last week. A waiter graciously divulged the ingredients for their signature dish, Spaghetti al Moro -- a twist on Carbonara. I recreated it to the best of my abilities. Spettacolare!
All is forgiven for now Al Moro, but don’t let it happen again.