There are few dishes as comforting and satisfying as a perfectly executed plate of spaghetti carbonara. This classic Italian dish, hailing from Rome, combines simple ingredients to create a rich and indulgent pasta experience.
The exact origins of spaghetti carbonara are shrouded in mystery, with several theories surrounding its creation. Some believe it was born out of necessity during World War II, when American soldiers stationed in Italy used their rations of eggs and bacon to create a makeshift pasta sauce. Yet, others claim it was inspired by the carbonari, Italian charcoal workers, who would whip up this hearty dish for sustenance during their long days of work. Its origins may be uncertain, what is certain however, is that it is a delicious dish!
The beauty of spaghetti carbonara lies in its simplicity, with just a handful of ingredients coming together to create a symphony of flavours. The traditional recipe calls for spaghetti, guanciale, egg yolk, Pecorino Romano cheese, and black pepper.. While some variations may use pancetta or bacon as a substitute for guanciale, purists argue that the distinct flavour of guanciale is essential to achieving the true essence of carbonara.
Ingredients (4 people):
- 320g of spaghetti
- 150g guanciale, or pancetta
- 6 medium egg yolks
- 50g grated Pecorino romano
- Black pepper to taste
Instructions:
Bring a large pot of salted water to a boil.
While waiting for the water to boil, cut the guanciale into slices no more than 1 cm thick, then each slice into about 1 cm strips. Put these pieces into a non-stick pan.
Cook the guanciale on a low to medium heat until it becomes crispy, being careful not to burn it. Remove from heat once ready.
Once the water has started to boil place the spaghetti in and cook according to the package instructions until al dente.
Whilst the guanciale and spaghetti are cooking, in a bowl, whisk together the egg yolks, a generous amount of black pepper, and most of the grated Pecorino Romano cheese, leaving some for later for serving. Mix until well combined.
Once the spaghetti are cooked, drain them and place them in the pan with the guanciale. Briefly stir the spaghetti into the guanciale while over a medium heat.
Remove the pan from the heat and quickly pour the egg yolk mixture over the pasta, quickly stirring continuously to create a creamy sauce.
Serve the Spaghetti alla Carbonara immediately, garnishing with additional Pecorino Romano cheese and black pepper.
Italy with Amore 