Spaghetti Carbonara is a typical Roman first course known worldwide 🙂
The origin of carbonara dates back to 1954 when the recipe was first published in an Italian magazine called “La cucina italiana”.
Over time, its preparation has evolved: first with eggs, bacon, and cheese, then replacing bacon with guanciale.
Every year on April 6, Carbonara Day is celebrated, and I too wanted to prepare this famous first course.
I tried to make it as close to the original as possible.
Since I hadn’t managed to post the recipe yet, I finally prepared it for lunch today 😉
What can I say? A true delight 😀
I remembered the first time I tasted it in Rome.
I went there for a few days on vacation and for lunch, we would stop at a trattoria to taste the local delicacies 😉
Spaghetti Carbonara is one of those first courses that cannot be modified, and therefore one must stick as closely as possible to the original recipe.
You can make variations, but it will never be considered the true carbonara.
In this recipe, I used 4 egg yolks: one for each person.
P.S.: I recommend trying other Roman recipes like:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Spaghetti Carbonara
- 11 oz spaghetti
- 3.5 oz guanciale
- 4 egg yolks
- 1/3 cup Pecorino Romano cheese
- to taste pepper
Tools
- 1 Pot
- 1 Pan
- 1 Bowl
- 1 Small bowl
- 1 Knife
- 1 Spatula
Steps for Spaghetti Carbonara
Remove the rind from the guanciale and slice it, then dice or cut into strips and set aside.
Bring a pot of salted water to a boil and cook the pasta al dente, reserving some cooking water.
Meanwhile, brown the guanciale in a pan over medium-high heat for about 10 minutes, taking care not to burn it. Pour it into a small bowl, leaving the cooking liquid in the pan.
In a bowl, combine egg yolks, Pecorino, and pepper to taste. Mix with a spatula until smooth and creamy.
Add the al dente pasta to the pan with the cooking liquid.
After a few minutes, remove from heat and add the egg mixture, stirring quickly, and add some cooking water to make the cream creamy.
Add the guanciale, stirring once again.
Spaghetti Carbonara is ready to be served 😉
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