About the Recipe
Spaghetti Carbonara is a dish with origins wrapped in both mystery and tradition, often associated with the culinary heart of Rome. Despite its relatively recent introduction in the mid-20th century, it has become a beloved symbol of Italian gastronomy, renowned for its simplicity and depth of flavor. The name 'carbonara' is thought to derive from "carbonari," or coal workers, as it was a hearty meal that could be made with few ingredients.
The preparation of carbonara, while simple, requires precision and timing to achieve the perfect creamy consistency. Traditionally, the pasta is cooked al dente, then mixed with a savory blend of beaten eggs and cheese, which emulsifies into a rich sauce when tossed with the hot pasta. The crispy guanciale, sautéed to perfection, adds a deep, savory flavor that elevates the dish. A final touch of freshly ground black pepper brings out the dish's signature heat, contrasting the creamy sauce.
Though the base ingredients—spaghetti, guanciale, eggs, Pecorino Romano, and black pepper—are simple, each plays a crucial role in creating the rich and comforting flavor of this iconic dish. It's a recipe that showcases how Italian cuisine can transform humble ingredients into something extraordinary.
Ingredients
400 gr spaghetti
4 egg yolk
4 whole egg
500 gr pecorino cheese
100 gr guanciale
20 gr black pepper
Preparation
Step 1
Separate the egg whites from the yolks, mix the yolks with the whisk, and combine them with the previously grated Pecorino.
Step 2
Toast the black pepper over low heat for 2 minutes, then add it to the egg and cheese mixture.
Step 3
Cut the guanciale into strips and cook them in a pan without adding oil until they are golden and crispy.
Step 4
Add a bit of the guanciale oil to the egg yolk and pecorino mixture and mix everything well.
Step 5
Cook the spaghetti al dente in lightly salted water, then finish cooking them in the pan where you have kept some of the guanciale oil and previously toasted black pepper. Complete the pasta's cooking by adding some of the cooking water.
Step 6
With the heat off, add the egg, pecorino, and black pepper cream to the spaghetti and toss to combine.
Step 7
Plate the pasta, adding some black pepper, grated Pecorino and guanciale.