Appreciated worldwide, carbonara pasta is one of the most typical recipes of Roman cuisine. This tasty and creamy pasta is one of the most appreciated Italian specialties, even ‘tho their origins remain quite mysterious. Someone affirms that its origins go back to the “carbonari” from Umbria, Italy, who passed this recipe to the romans in the nineteenth century, while others attribute the invention of this dish to a famous neapolitan noble, Ippolito Cavalcanti. There are some who credited it to the americans, who during World War II brought with them large amounts of powdered eggs and bacon, ingredients acquired by roman cooks in late ’40s, when carbonara pasta became extremely popular in Italy and then pretty much everywhere in the world.
1 pound pasta (spaghetti or bucatini)
4 ounces guanciale or pancetta, diced
Freshly grated pecorino or parmesan cheese
4 egg yolks + 1 whole
Salt and freshly ground black pepper, to taste
2 tablespoons parsley, chopped
2 tablespoons olive oil
First of all cook the pasta, put enough water in a pot and, once the water is boiling, add the spaghetti or bucatini or fettuccine, any sort of pasta will do but I prefer long one. Now cook the guaciale (or bacon) in a pan with a couple tablespoons of olive oil, until the guanciale is coloured and a little crispy; beat the eggs in a bowl with a pinch of salt and a little grated cheese.
Once the pasta is ready, drain it and pour it in the pan togehter with the guanciale, then lower the heath to low and pour the egg mixture as well. Mix carefully but pay attention not to make the eggs too dry: if that happens, add some of the pasta cooking water to make it more creamy. Remove from the heat and serve the carbonara pasta with some additional grated cheese.
TIP: Do not break the spaghetti when you put them in the water. Spaghetti need to stay as they are, a real carbonara pasta lover would never like broken spaghetti.
TIP #2: I noticed many bloggers add 1 or 2 garlic cloves when it’s time to cook the guanciale or bacon. Do not do that! The original recipe does not mention garlic, at all.