One of the classic dishes of Roman cuisine, today spaghetti alla carbonara – classic recipe!!! There are several hypotheses regarding the origin of this recipe. The first refers to the Americans in the post-war period who, upon arriving in Italian territory, used guanciale and eggs, the former as a substitute for bacon American. The second is that of the charcoal workers of the Apennines who used this easily available condiment (cheese and eggs), preservable (guanciale), and with the black color of the pepper that actually recalls the mines. The last hypothesis is that it derives from the “carbonari movements,” where the members, being assembled in secret, ate what they had available. On April 6, Carbonara Day is celebrated, a day dedicated to this famous and most imitated Italian first course in the world.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Lazio
- Seasonality: All Seasons
Ingredients
- 5.5 oz spaghetti (or other shape)
- 4.2 oz guanciale
- 4 egg yolks
- 8 tbsp pecorino romano (grated)
- to taste black pepper
Tools
- Kitchen Scale
- Knife
- 2 Bowls
- Cutting Board
- Grater
- Wooden Spoon
- Pot
- Colander
- Pan
- Spoon
Preparation
To prepare spaghetti alla carbonara – classic recipe…
First, heat the water to cook the spaghetti. When it starts boiling, toss them in and cook for the minutes indicated on the package. I preferred not to add salt, as the guanciale and pecorino provide the right saltiness to the dish.
Take the guanciale, remove the rind, cut it into cubes, then brown it over low heat in a pan without adding oil.
When the guanciale is well browned and crispy, turn off the heat and with a slotted spoon or fork, remove the guanciale and place it in a bowl, while the fat released during cooking, leave it in the pan for now.
In another bowl, pour the yolks (do not throw away the whites, you can use them for other recipes). Add four tablespoons of grated pecorino romano, half of the fat released from cooking the guanciale, and the pepper. Then with a fork or whisk if you prefer, beat everything well until a smooth and homogeneous cream forms. If it turns out too dense, don’t worry.
Once the spaghetti is cooked, drain them, keeping the cooking water aside in a bowl. Take the pan with the other remaining half of the guanciale fat, place it on the stove and heat it, add the previously browned guanciale, and pour in the spaghetti. Sauté the pasta for a few minutes until it is well heated.
Remove the pan with the spaghetti and guanciale from the heat and combine them with the yolk and pecorino romano cream. Add a few tablespoons of the reserved cooking water and mix the pasta well with the sauce, adding another four tablespoons of pecorino romano. They should be creamy.
Serve them hot with an extra sprinkle of pecorino romano and pepper if desired.
