The spaghetti alla carbonara is amongst the most famous dishes in the Italian cuisine. They are part of a culinary tradition of Rome and the Lazio region, where in the past centuries Carbonari and woodcutters brought cheese and eggs to eat.
The name derives from the abundance of pepper, which makes the dish seem dirty, as if covered with coal dust. The carbonara we eat today is a more recent recipe, and dates back to the Second World War, when the presence of American troops brought eggs and bacon, which the roman restaurants used to season the pasta, together with the inevitable roman pecorino cheese. Today in Rome we exclusively use the guanciale, but the non smoked bacon accepted by many.
- 360 g of spaghetti
- 140 g of guanciale (or non smoked bacon)
- 3 eggs
- 2 egg yolks
- 6 tablespoons of pecorino cheese
- olive oil
- Chop the guanciale-bacon into cubes and brown it over low heat in a pan with 2 tablespoons of olive oil. Then remove from the heat
- In a bowl beat the three eggs, 2 egg yolks, 3 tablespoons of parmesan, some salt and an abundance of black ground black pepper
- Drain the pasta al dente and put the pasta into the pan and mix well
- Pour the beaten eggs over the pasta and cook for one minute over low heat, always mixing, so that the eggs will curdle a little while still creamy
- Remove from heat, add the rest of the cheese, mix again and serve