HomeFood & BeverageMasterchef, Roscioli's secrets to making the best carbonara in Rome

Masterchef, Roscioli’s secrets to making the best carbonara in Rome

Not just pizza: if Pierluigi Rossioli, the main character with his Roman pan from the last episode of Masterchef Italy 13, wonderfully continues the tradition of making bread in the family Antico Forno, his brother Alessandro runs the pizzeria on Via dei Giubbonari, which over the years has been transformed into Roscioli delicatessenone of the iconic places to create typical dishes of Roman cuisine.

One above all, bacon and egg. Perhaps the most talked about pasta dish in Italy, but also the best, the nicest, the best prepared. Welcome, Roscioli Carbonara is one of the prides of the Capitol Deliso we asked Alessandro to give us their recipe and reveal to us the secrets of the perfect preparation.

“My brother and I have to credit our father for immediately focusing on the quality of the product and the processing of the raw material,” says Alessandro. “Bread taught us everything. When we took over from our father, we set some restrictions, the first being that our philosophy was based on great raw materials, respect for product and time. And we find this approach in every dish made in the world of Roscioli.” Therefore, explains Roscioli, The number one secret to a good carbonara – as for any other recipe – is the careful selection of the best ingredients. “We use bacon from two or three small but large artisan producers, cut into one centimeter cubes, with 80% fat and 20% lean,” he reveals. “Then In creaming, we use some of the oil that comes out after cauterizing the bacon in the panand it’s another trick pepper processing: we use a mixture made especially for us, which we place in a frying pan until it simmers, at which point it releases the essential oils that give flavor to our carbonara.”

Roscioli carbonara – recipe

Ingredients for two people

  • 180 g spaghettini Benedetto Cavalieri
  • 120 g of bacon
  • 1 whole egg + 1 yolk
  • 105 g Pecorino Romano
  • 20g Parmigiano Reggiano red cows aged 24 months
  • Coarse salt
  • 10 g of freshly ground black pepper


Clean the bacon carefully: remove all the pepper and the rind. Cut into slices about 1 cm high and then into 1 cm cubes. Fry them in a very hot pan over high heat. Wait without stirring until the first fat has melted and one side is crispy and golden. At this point, stir and wait until all the fat has melted. Reduce the heat and candied the crispy bacon cubes for at least 20 minutes. After this time, keep them in a pot not far from the stove and above the oven so that they always remain crispy.

Grate the two cheeses with a classic grater, not the new generation that makes curls, and combine them.

While the spaghetti is cooking in salted water (it will take 12-13 minutes), beat the eggs in a plastic bowl. It is better to use plastic because it insulates more heat.

Add a handful of grated cheese, freshly ground pepper and mix. If possible, use a mortar instead of a pepper grinder, so that the pepper is not crushed too finely.

When the pasta is almost cooked, drain, making sure to reserve a few ladlefuls of the cooking water. Place the macaroni directly in the bowl with the eggs, pepper, and cheese away from the burners and heat source. Let rest for about a minute, then add the crispy bacon and a small ladle of its fat. If you can, without using tongs or ladles, start moving the bowl in a circular motion and up and down to emulsify the cream of eggs, cheese and bacon with the pasta. You have to be quick, possibly helping yourself to some of the pre-saved cooking water.

The magic of a successful carbonara is all in that difficult minute of emulsifying the eggs, cheese and bacon fat with the cooking water and the gluten of the pasta itself.

Place a nest of pasta in the center of the plate and season with additional cheese and pepper.


1 – The pillow it should remain crispy on the outside and melting on the inside

2 – Pasteurize the egg in the sink in contact with the steam from the kettle

Source: VanityFair



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