Pasta Carbonara

The History of Carbonara

Carbonara is deeply tied to the city of Rome. The name is said to derive from "carbonaro," the Italian word for charcoal burner. Some believe the dish was made as a hearty meal for Italian charcoal workers. The authentic recipe relies on a silky emulsion of starchy pasta water, rendered pork fat, and egg yolks.

Step-by-Step Recipe

1. Boil the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente.
2. Crisp the guanciale: While the pasta boils, cut the guanciale into strips. Fry in a large pan over medium heat until crispy and the fat has rendered. Remove from heat.
3. Mix the egg and cheese: In a bowl, whisk together the egg yolks, grated Pecorino Romano, and a generous amount of freshly cracked black pepper.
4. Combine: Transfer the cooked pasta directly into the pan with the guanciale and fat. Toss well off the heat.
5. Create the sauce: Quickly stir in the egg and cheese mixture, adding a splash of hot pasta water. Toss vigorously until a creamy sauce forms. (Ensure the pan is off the heat to avoid scrambling the eggs).
6. Serve: Plate immediately, topped with extra Pecorino and black pepper.

🍽 Serving Suggestions

Serve immediately while the sauce is hot and creamy. A crisp white wine like a Frascati Superiore cuts through the richness of the guanciale perfectly.