spaghettie alla carbonara recipe
Ah, Spaghetti alla Carbonara—the dish that’s as mysterious as it is delicious. If pasta had a superhero, Carbonara would be it, swooping in with its creamy, cheesy, porky powers to save dinner tables everywhere. But where did this culinary caped crusader come from? Well, grab a fork and let’s dive into its saucy history.
The origins of Carbonara are shrouded in more mystery than a detective novel. Some say it was invented by Italian coal miners (carbonai), who needed a hearty meal to fuel their backbreaking work. They supposedly cooked pasta over a fire and tossed it with eggs, cheese, and cured pork—basically, the 19th-century version of meal prepping.
Now, let’s talk about its cultural significance. In Italy, Carbonara isn’t just food—it’s a way of life. It’s the dish you make when you want to impress your date, show off to your in-laws, or just treat yourself after a long day of pretending to be an adult. It’s also a dish that sparks heated debates. Use cream? Jail. Add garlic? Believe it or not, also jail. Italians take their Carbonara seriously, and if you mess with the recipe, you might as well pack your bags and move to a different country.
Spaghetti alla Carbonara Recipe
Ingredients (Serves 4):
14 oz (400g) spaghetti
5 oz (150g) guanciale (or pancetta/bacon in a pinch), cubed
3 large eggs + 1 egg yolk
1 ½ cups (150g) grated Pecorino Romano (or Parmesan for a milder taste)
Freshly cracked black pepper
Salt (for pasta water)
Instructions:
Cook the Pasta:
Boil spaghetti in heavily salted water until al dente. Reserve 1 cup of pasta water before draining.
Crisp the Guanciale:
In a skillet, cook guanciale over medium heat until golden and crispy. Remove from heat and set aside (keep the rendered fat!).
Make the Egg Sauce:
Whisk eggs, egg yolk, Pecorino, and a generous amount of black pepper in a bowl.
Combine Everything:
Toss hot pasta into the skillet with guanciale and fat. Remove from heat.
Quickly stir in the egg mixture, tossing vigorously. Add reserved pasta water (a splash at a time) to create a creamy, silky sauce.
Serve Immediately:
Plate with extra Pecorino and a blizzard of black pepper. No time to wait—dig in before it cools!
Pro Tips:
No Scrambled Eggs: Tossing off-heat prevents curdling. The residual heat cooks the eggs into velvety perfection.
Guanciale > Bacon: Guanciale’s fat is flavor gold. Embrace it!
Pepper Power: Freshly cracked pepper is non-negotiable. It’s the soul of the dish.