There are several stories about the origin of carbonara pasta, one of which is that it was born towards the end of World War II in Rome, when bacon brought by the Allied troops appeared. This was combined with other easily available ingredients, such as eggs.
The first recipe was published in the United States in the illustrated guide to the restaurants of a Chicago district, but in Italy, the first publication dates back to 1954 in the magazine “La Cucina italiana”
Thanks to @welovepasta_unionfood for choosing me among the 70 food bloggers to celebrate carbonara’s 70th birthday and for the beautiful gadget sent, and until April 6, 2024, you will see the preparation of this dish both in its original and innovative version on my blog.
If you’re curious to discover recipes related to Carbonara on social media, look for #carbonaraday, #carbonara
And which carbonara do you prefer? The classic or the reinterpretations?
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 3 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8.5 oz spaghetti
- 5 oz guanciale
- 4 egg yolks
- 1 oz pecorino cheese
- 2 pinches coarse salt
- 2 pinches black pepper (ground)
Steps
Put plenty of water in a pot, once it boils add the coarse salt and the spaghetti. Cook the pasta al dente.
In the meantime, prepare the creamy mixture with the egg yolks and grated pecorino cheese.
Add a bit of pasta cooking water. It should be smooth and creamy, but not too thick.
In a pan, sauté the guanciale cut into strips.
Take the spaghetti from the pot with tongs and place them directly in the pan with the guanciale. Mix and turn off the heat.
Now add the egg sauce, mix quickly to prevent it from curdling. If necessary, add a bit more pasta cooking water.
Sprinkle with a bit of ground black pepper.
Tips and Advice
To avoid the scrambled egg effect, I recommend turning off the heat before pouring the egg mixture. Mix immediately and, if necessary, add a bit more pasta cooking water.
