Carbonara

Pasta alla Carbonara: Traditional Recipe and Curiosities About an Icon of Italian Cuisine

Carbonara: The Recipe and Curiosities About an Icon of Italian Cuisine

Carbonara is one of the most beloved (and debated!) dishes of Italian cuisine. A perfect mix of just a few simple ingredients that, when treated with care, create an explosion of flavor. But beware: the true carbonara has precise rules. No cream, onions, or garlic. Only tradition, passion, and a bit of technique.

The Ingredients for Authentic Carbonara (for 4 people):

• 400 g of spaghetti (or rigatoni, if you want to mix it up)
• 150 g of guanciale (preferably from Amatrice or Lazio)
• 4 egg yolks (some use 3 yolks + 1 whole egg)
• 50 g of Pecorino Romano DOP, grated
• Salt, to taste
• Freshly ground black pepper, abundant
• No cream, no onions—just the true carbonara.

Instructions: Carbonara Step-by-Step

1. Prepare the Guanciale: Cut the guanciale into strips and fry it in a pan over medium heat, without adding any oil. The fat from the guanciale will melt and turn crispy on its own.
2. Prepare the Egg Mixture: In a bowl, whisk the egg yolks with the Pecorino Romano and a generous amount of freshly ground black pepper. The goal is to create a thick, creamy mixture.
3. Cook the Pasta: Cook the pasta in salted water (not too much salt, as the guanciale and Pecorino are already salty).
4. Combine Pasta and Guanciale: Once the pasta is al dente, save a ladle of cooking water and drain the pasta. Add the pasta to the pan with the guanciale (off the heat) and toss well.
5. Make the Carbonara Sauce: Add the egg and Pecorino mixture to the pasta, again off the heat, and mix vigorously. If necessary, add a bit of pasta cooking water to create a smooth, creamy texture.
6. Serve: Serve immediately with an extra sprinkle of Pecorino Romano and black pepper.

Curiosities About Carbonara

🥓 Uncertain, but Legendary Origins

Carbonara is a relatively modern dish: the modern version appeared after World War II. A popular theory suggests that American soldiers in Rome combined powdered eggs and bacon with pasta, inspiring local chefs to create a more "Italian" version.

🍳 Only Yolks? Or Whole Eggs Too?

Roman tradition prefers using only the yolks for a smoother cream. Some home versions allow whole eggs, but purists frown upon it.

🧀 Pecorino or Parmesan?

Pecorino Romano is the only acceptable cheese in authentic carbonara. Some add a small amount of Parmesan to reduce the saltiness, but this enters the realm of "variations."

🚫 Cream is Heresy!

Cream, often used abroad to achieve a creamy texture, is strictly banned in the authentic version. The creaminess comes from the right technique, not extra ingredients.

Conclusion

Carbonara is a dish that divides, excites, and unites. It is the symbol of Roman cuisine, but also a small gastronomic battlefield where every detail counts. When made properly, it is an unforgettable experience. And most importantly, it doesn’t need tricks or shortcuts: its strength lies in simplicity and the quality of its ingredients.

Would you like me to prepare a "social" version for Instagram, or a mini-video with the recipe step by step? Or perhaps a comparison between traditional carbonara and its modern variations?