Spaghetti alla Carbonara
Pasta with egg, hard cheese, cured pork, 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 alla Carbonara are debated, but it is widely believed to have originated in Rome during or shortly after World War II. One popular theory suggests it was created to satisfy American soldiers' desire for a hearty breakfast, using readily available ingredients like bacon and eggs. Another theory links it to the charcoal burners ('carbonari' in Roman dialect) of the Apennine mountains, as the dish was easy to prepare and provided sustenance for their work.
Carbonara is a classic Italian pasta dish deeply ingrained in Roman cuisine and culture. It represents a simple yet satisfying meal often enjoyed as a comforting and authentic taste of Italy.
Regional Variations
While the traditional recipe remains relatively consistent, some regional variations exist. The type of cured pork used (guanciale, pancetta, or sometimes even bacon) can vary depending on availability and preference. Similarly, the type of hard cheese can sometimes include Parmesan, although Pecorino Romano is generally considered the authentic choice.
A staple in Roman Trattorias
Carbonara is a mainstay on the menus of traditional Roman trattorias, often presented as a 'piatto tipico' (typical dish). It is considered a benchmark for judging the quality of a restaurant's Roman cuisine.
Spaghetti alla Carbonara is a rich and savory dish characterized by its creamy, cheesy sauce and smoky pork flavor.
The dominant flavors are the saltiness and umami from the guanciale (or pancetta), the richness and creaminess from the egg yolks and cheese (typically Pecorino Romano), and the sharp bite of black pepper. The pasta provides a neutral base, while the egg yolks emulsify with the rendered pork fat and starchy pasta water to create a luscious sauce. There is no cream in traditional carbonara recipes.
Use High-Quality Ingredients
The quality of the ingredients directly impacts the final result. Opt for fresh eggs, aged Pecorino Romano cheese, and authentic guanciale for the most authentic flavor.
Tempering the Eggs
Gradually temper the egg mixture with hot pasta water to prevent the eggs from scrambling when they come into contact with the hot pasta. This helps create a smooth and creamy sauce.
Don't Overcook the Pasta
Cook the pasta al dente, as it will continue to cook slightly when mixed with the sauce. This ensures the pasta retains a pleasant bite.
No Cream!
Traditional Carbonara does not include cream. The creaminess comes from the emulsification of the egg yolks, cheese, and pasta water.
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