That’s a great way to introduce carbonara! The dish has certainly become a favorite around the world, and its origins are both debated and fascinating. The story you shared about the accidental creation during World War II is one of the most popular theories, where the combination of readily available ingredients like eggs and bacon made for a quick, satisfying meal.
The use of guanciale (cured pork cheek) and pecorino romano cheese is what really elevates an authentic carbonara, adding rich flavors and textures that make it stand out from other pasta dishes. Although there are variations in how it’s prepared (some including cream or other cheeses), the true Roman version sticks to the simple yet indulgent base of eggs, cheese, pasta, and crispy guanciale, creating a creamy texture without actually using cream.
Have you ever tried making it yourself or have a favorite twist on the classic?
INGREDIENTS
- 400g pasta (fettuccine, rigatoni, or spaghetti)
- 2 egg yolks
- 2 tablespoons pecorino cheese
- Guanciale (amount to taste)
- Black pepper (to taste)
INSTRUCTIONS
- Begin by chopping the guanciale (pork cheek) into small strips or cubes. Fry it in a pan until it becomes dark and crispy. While it’s frying, crack two eggs, placing the yolks into a mixing bowl (discard the whites). Add two heaping spoonfuls of pecorino cheese and a generous amount of freshly ground black pepper. Stir the mixture well.
- Once the guanciale is crispy, remove it from the pan and set it aside in a separate dish. Pour the remaining fat from the pan into your egg, cheese, and pepper mixture. Set this aside while you bring a pot of water to boil for the pasta, adding a pinch of salt to the water.
- Add your pasta to the boiling water and cook until al dente. As the pasta cooks, add a few spoonfuls of pasta water to your egg mixture to loosen it slightly and achieve a smoother consistency.
- Once the pasta is cooked, reserve a bit of pasta water and transfer the pasta directly into the mixing bowl with the carbonara sauce. Stir everything together vigorously to ensure the sauce coats the pasta evenly.
- Serve the pasta, topping it with extra pecorino cheese and the crispy guanciale. Finish with a final sprinkle of black pepper and enjoy your delicious, creamy carbonara!
