A refined take on classic Carbonara, one of Rome’s most beloved pasta dishes, as interpreted by Chef Daniele Roppo of Il Marchese restaurant.
Among the meticulously selected ingredients employed by the chef are free-range, deep-yellow yolked eggs, Pecorino Cibaria from Castel Gandolfo, 30-month aged Parmigiano Reggiano, and Guanciale Re Norcino.
This guanciale is sourced from a generational agricultural enterprise that raises Marche Duroc pigs. During the most favorable hours of the day, the pigs roam freely, returning to spacious stalls at night where they’re primarily fed with the farm’s own cereals, cultivated without chemical intervention. Re Norcino is a product crafted without additives, adhering to the most authentic traditions of the Marche countryside. Its creation involves only salt, pepper, and a minimum of thirty days of curing. The remainder is a testament to time and the extensive expertise of those who have dedicated years to the art of pork butchery (arte norcina).
This guanciale captivates the eye with its visible rendered fat droplet; it enchants the nose with a precisely calibrated spice profile that never overwhelms, but rather complements the meat’s inherent flavor. On the palate, it stimulates with a rapid succession of sensations, where notes of curing, the sweetness of the fat, and a lean, never-tough muscle harmoniously intermingle, contributing to a highly pleasurable masticatory experience.
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The Recipe: Carbonara by Chef Daniele Roppo
Yields: 4 servings
Ingredients
Procedure
To prepare the Carbonara, render the guanciale without adding any additional fats. In a separate bowl, whisk the whole eggs and egg yolks with the Pecorino and Parmigiano. Incorporate the rendered fat from the guanciale into the egg mixture. Then, gently cook this mixture in a bain-marie over simmering water, similar to preparing a crème anglaise, until it reaches a creamy consistency. Drain the pasta al dente, toss it with the cooked guanciale, and, off the heat, add the creamy egg mixture, stirring vigorously to emulsify.