Carbonara
Carbonara is a traditional Italian pasta dish that originated in the Lazio region, particularly in Rome. Its precise history is debated, but it is commonly believed to have gained popularity during or after World War II, influenced by the ingredients brought by American soldiers and blended with Italian culinary traditions.
The name "carbonara" is thought to stem from "carbonaro," meaning "charcoal burner," possibly referencing its humble, rustic origins as a meal for workers or the dish's signature specks of black pepper that resemble coal dust.
Characterized by its creamy, rich texture and bold flavors, carbonara is a simple yet sophisticated recipe that has become an iconic symbol of Italian cuisine. A fun fact is that despite its creamy appearance, no cream is used in the authentic preparation—its unique texture comes from a masterful combination of traditional techniques, making it both timeless and universally loved.
Serving:
3
Preparation time:
20 min
Calories per person:
Ingredients
Marodi Spaghetti N.5: 200 grams
Eggs: 2 pieces
Egg yolks: 2 pieces
Pecorino Romano: 170 grams
Guanciale: 230 grams
Pepper: to taste
Preparation instructions:
- In a bowl, whisk together the eggs, egg yolks, and grated Pecorino Romano.
- Add a pinch of black pepper and mix well until you get a smooth mixture.
- Cook the spaghetti in salted water, one minute less than the instructions on the package.
- Save about a cup of the cooking water.
- Cut the guanciale into cubes and fry it over medium heat until crispy and lightly golden.
- Remove it from the heat and set aside. Remove the excess fat from the pan.
- Transfer the spaghetti to the pan with the guanciale.
- Add a few tablespoons of the cooking water to create the base for the sauce.
- Remove the pan from the stovetop before adding the egg and cheese mixture, to prevent the pan from being too hot and cooking the eggs.
- Slowly add the egg and cheese mixture, stirring constantly to create a creamy sauce.
- If the sauce is too thick, add a little more cooking water.
Nutritional value:
Carbohydrates: 51.67 g
Proteins: 39.33 g
Fats: 76.67 g
Origin of the recipe:
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