Spaghetti Carbonara
Classic carbonara with spaghetti, egg yolk, guanciale, Pecorino Romano cheese, and black pepper.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The precise origins of Spaghetti Carbonara are debated, but it likely emerged in Rome during or shortly after World War II. Some theories suggest it was created as an adaptation of American troops' rations, incorporating eggs and bacon. Others propose it evolved from similar Roman pasta dishes like 'pasta alla gricia.'
Spaghetti Carbonara is a staple of Roman cuisine and a beloved dish throughout Italy. It represents simplicity, resourcefulness, and the appreciation of high-quality ingredients. It is often enjoyed as a comforting and satisfying meal.
Regional Variations
While the classic recipe is fairly standardized, slight variations can be found across Italy. Some may use pancetta instead of guanciale (although less traditional), and others may add a touch of garlic. However, the core ingredients of egg, cheese, and cured pork remain constant.
Home Cooking
Carbonara is frequently prepared at home, as it's relatively quick and easy to make with minimal ingredients. It's often a go-to dish for a satisfying weeknight meal.
Ingredient Quality
Italians place great emphasis on the quality of ingredients used in Carbonara. Using high-quality guanciale and Pecorino Romano is crucial for achieving the authentic flavor and texture.
Spaghetti Carbonara is renowned for its rich, savory, and creamy flavor profile. The dish beautifully balances the saltiness of the cured pork, the creaminess of the egg yolks and cheese, and the sharp bite of black pepper.
The dominant flavors are the salty, porky notes from guanciale, balanced by the rich and custardy texture of the egg yolks. Pecorino Romano cheese adds a sharp, salty, and slightly nutty dimension. Black pepper provides a contrasting pungent spiciness, cutting through the richness and adding complexity. The pasta itself serves as a neutral base to carry these powerful flavors.
Tempering the Eggs
To prevent the eggs from scrambling, temper them by gradually whisking in a small amount of the hot pasta water before adding them to the pasta and guanciale. This raises the temperature of the eggs and helps them emulsify into a smooth sauce.
Crispy Guanciale
Render the guanciale slowly over medium heat to allow the fat to melt and the meat to become crispy. Avoid burning it, as this will impart a bitter flavor.
Cheese Ratio
Use a generous amount of Pecorino Romano cheese, as it contributes significantly to the flavor and texture of the sauce. A good ratio is about 50% cheese to 50% egg yolks by volume.
No Cream!
Authentic Spaghetti Carbonara does not contain cream. The creaminess comes solely from the egg yolks, cheese, and pasta water.
Explore additional Italian dishes and restaurants
Explore ItalianDiscover top dining spots and culinary experiences in Luzern.
Explore LuzernLearn more about the food culture, restaurant scene, and culinary heritage of Switzerland.
Explore Switzerland