If you’ve had great carbonara, then you know that there’s nothing quite like the silky, creamy, savory harmony of cheese, eggs, pasta, and guanciale. One of our favorite Italian comfort foods, this pasta dish is absolutely timeless and an ultimate crowd-pleaser.
This Da Enzo al 29 Carbonara recipe is inspired by the best carbonara we’ve ever consumed, from Da Enzo al 29 in Rome (Headed to Rome soon? Check out our guide to the best restaurants in the Eternal City!). There are several fantastic spots for good carbonara in Rome, but there’s something next level about the carbonara at Da Enzo. The flavors are more pronounced, the pork check a little more crisp, and the creaminess of the saucy coating is absolute perfection. It’s no secret that the food here is delectable– make reservations or be prepared to wait an hour or more for a table!
In our best attempts to replicate the Da Enzo al 29 Carbonara recipe, we’ve closely studied their method and made a few key observations: 1) They use pecorino cheese. You’ll see both pecorino romano and parmigiano-reggiano in carbonara throughout the city, but Da Enzo uses a pecorino which will give it a stronger flavor. 2) Da Enzo makes their carbonara with Rigatoni. This isn’t uncommon, but you’ll also see carbonara served with spaghetti quite often. We love how the structure of Rigatoni has more surface area and a tubular shape, which allows more sauce to coat your pasta and both the sauce and guanciale work their way into its hollow insides. 3) They keep things fairly straightforward. The pasta is cooked not quite to al dente before being combined with the guanciale. The cheese and egg are whisked together separately with a small amount of pasta water and then into the pasta/guanciale mixture it goes. No weird tricks, nothing super unconventional. And the best part is you’ll be done in 20-30 minutes tops.
So do us two favors. First, let us know what you think of this carbonara recipe. It’s the perfect weeknight meal for couples, families, or if you’re dining solo just cut it in half. Secondly, make sure and visit Da Enzo al 29 next time you’re in the Eternal City. Enjoy!
Da Enzo al 29 Carbonara Recipe
- 2 Tbsp extra virgin olive oil
- 4-6 ounces guanciale, bacon or pancetta will work fine too
- 2 ounces pecorino romano or parmigiano-reggiano
- 2 whole eggs
- 4 egg yolks
- salt and pepper to taste
- 1 pound pasta, rigatoni or spaghetti recommended
- Bring a large pot of generously salted water to a boil.
- While the water is coming to a boil, prepare and cook the guanciale. Cut into 1 x 1/2 inch strips. Bring a dutch oven or large pan (enough room to add the pasta later on) to medium heat. Add olive oil and guanciale. Cook until crisp on the outside, but still soft/chewy on the inside (about 7-8 mins). Using a slotted spoon, transfer guanciale from dutch oven to plate lined with 2 paper towels. Discard all but two Tablespoons of grease/olive oil from pan.
- Once pasta water is boiling, add pasta. You will cook until just barely al dente or a "hard al dente". This is often times 1 minute less than package instructions. Pasta should be cooked but still firm.
- While the pasta is cooking, prepare cheese and egg. Finely grate 2 ounces of pecorino romano cheese. Crack eggs/egg yolks into a medium sized bowl and whisk eggs until smooth. Add 3/4 of grated cheese (set the rest aside for later), 1 teaspoon of sea salt, and a few cranks of pepper to the eggs and whisk together. Just before the pasta is finished, remove 3/4 cup of pasta water from pot. Add 1/2 cup of pasta water to the egg/cheese mixture and whisk until smooth.
- Bring guanciale and the two tablespoons of reserved fat/oil back to medium heat in the dutch oven. Once pasta is done cooking (barely al dente), add to dutch oven with fat and guanciale. Cook for about 30 seconds together, integrating the pasta with the guanciale and oil. Remove from heat.
- Add egg/cheese mixture to the dutch oven. With a wooden spoon or spatual, stir vigourously to incorporate all components of the carbonara together. If the pasta seems too dry, you may add more pasta water, a tablespoon at a time. Taste pasta to make sure it has adequate amount of salt. Plate the pasta and top with additional fresh cracked pepper and the reserved amount of grated cheese. Serve immediately.