Description: Spaghetti Carbonara is a classic Roman dish known for its creamy, savory sauce made with eggs, Pecorino Romano cheese, guanciale (or pancetta), and black pepper. This dish is a favorite for its rich flavors and simple yet satisfying preparation.
History: Spaghetti Carbonara is believed to have originated in the mid-20th century in Rome. The name “Carbonara” is derived from “carbonaro,” which means charcoal burner in Italian, suggesting that it was a popular dish among coal miners. Another theory is that it was created during World War II, influenced by American soldiers’ rations of bacon and eggs. Despite its uncertain origins, Carbonara has become a staple of Roman cuisine and beloved worldwide.
Preparation Time:15 minutes
Cooking Time: 15 minutes
Serving Size: Serves 4
Ingredients:
- 12 oz (340 g) spaghetti
- 2 large eggs
- 1 cup (100 g) grated Pecorino Romano cheese
- 4 oz (115 g) guanciale or pancetta, diced
- 2 cloves garlic, peeled and left whole (optional)
- Freshly ground black pepper, to taste
- Salt, to taste
Instructions:
- Prepare the Ingredients:
- Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the spaghetti.
- Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the spaghetti.
- Cook the Guanciale:
- While the pasta is cooking, heat a large skillet over medium heat. Add the diced guanciale or pancetta and cook until it becomes crispy and golden brown, about 5-7 minutes. If using, add the whole garlic cloves to the skillet to infuse the oil with garlic flavor, then remove and discard them once fragrant.
- While the pasta is cooking, heat a large skillet over medium heat. Add the diced guanciale or pancetta and cook until it becomes crispy and golden brown, about 5-7 minutes. If using, add the whole garlic cloves to the skillet to infuse the oil with garlic flavor, then remove and discard them once fragrant.
- Make the Sauce:
- In a medium bowl, whisk together the eggs and grated Pecorino Romano cheese until well combined. Set aside.
- In a medium bowl, whisk together the eggs and grated Pecorino Romano cheese until well combined. Set aside.
- Combine the Pasta and Sauce:
- Drain the cooked spaghetti and immediately transfer it to the skillet with the crispy guanciale. Toss to coat the pasta with the rendered fat. Remove the skillet from the heat and pour the egg and cheese mixture over the hot pasta, tossing quickly to create a creamy sauce. Add reserved pasta water a little at a time, as needed, to achieve the desired consistency.
- Drain the cooked spaghetti and immediately transfer it to the skillet with the crispy guanciale. Toss to coat the pasta with the rendered fat. Remove the skillet from the heat and pour the egg and cheese mixture over the hot pasta, tossing quickly to create a creamy sauce. Add reserved pasta water a little at a time, as needed, to achieve the desired consistency.
- Season and Serve:
- Season with freshly ground black pepper to taste. Serve immediately, garnished with additional grated Pecorino Romano if desired.