While Rome is renowned for its ancient ruins and historical landmarks, the city also boasts a rich culinary heritage. And no dish epitomizes Roman cuisine more than the Spaghetti alla Carbonara. This creamy, savory pasta dish has captured the hearts and palates of food lovers worldwide.
A Bit of History
The exact origins of the Carbonara are somewhat debated. Some theories suggest that it was created during World War II to satisfy the cravings of American soldiers stationed in Italy, who were accustomed to eating eggs and bacon. Others believe it is a much older dish, with its roots in traditional Roman cuisine. Regardless of its origins, one thing is certain: the Carbonara is now an iconic Italian dish.
The Authentic Recipe
To create the perfect Carbonara, you’ll need a few simple ingredients:
- Spaghetti
- Guanciale (cured pork cheek)
- Eggs
- Pecorino Romano cheese
- Olive oil
- Salt
- Black pepper
Instructions:
- Cook the pasta: Boil the spaghetti in plenty of salted water until al dente.
- Cook the guanciale: While the pasta is cooking, render the guanciale in a large skillet over low heat until it is crispy.
- Create the sauce: In a bowl, whisk together the eggs and Pecorino Romano until smooth.
- Combine: Drain the pasta, reserving a cup of pasta water. Add the pasta to the skillet with the guanciale and toss to coat. Remove from heat and immediately add the egg mixture, tossing vigorously. If the sauce is too thick, add a splash of the reserved pasta water.
- Serve: Serve immediately, topped with freshly cracked black pepper.
Why is it called Carbonara? The name “Carbonara” is believed to derive from the Italian word “carbonaro,” which refers to charcoal burners. These workers were known for their hearty appetites and simple, filling meals.
Learn to Cook Like a Roman
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