Spaghetti alla Carbonara

Although the exact origin of pasta alla carbonara is debated, its creation is commonly linked to post-World War II Italy, particularly around Rome. One popular theory suggests that the dish was developed as a quick and nourishing meal for American soldiers stationed in Italy. The ingredients were readily available and included items from military rations like eggs, bacon, and pasta.

The name "carbonara" is said to be derived from the Italian word "carbonaro," which translates to "charcoal burner." This name possibly references the dish's association with charcoal workers, who needed hearty and filling meals to sustain their energy during their physically demanding work.

The basic ingredients of pasta alla carbonara are simple: pasta, eggs, cheese (Pecorino Romano), and cured pork (Guanciale). The pasta is typically cooked al dente and then combined with a mixture of beaten eggs, grated cheese, and cooked pancetta or guanciale. The heat from the pasta cooks the eggs and creates a creamy, velvety sauce that coats the pasta strands.

Over time, pasta alla carbonara gained popularity beyond its original context and became a staple of Roman and Italian cuisine. However, its simplicity and delightful flavors have also led to various interpretations and adaptations both within and outside of Italy.

Pasta alla carbonara's journey from a humble wartime dish to a global favorite showcases the power of simple, quality ingredients and the enduring appeal of Italian culinary traditions. Today, it's cherished by people around the world as a testament to the art of creating a delicious meal from basic elements.

What’s needed:

• Tools:

• 1 big pot for the pasta water

• 1 big pan for tossing

• 1 bowl for mixing

• Ingredients

• 14 oz Spaghetti or Rigatoni

• 5 eggs

• 7 oz Guanciale

• 5,3 oz grated Pecorino Cheese

How To:

  First, let's cook the pasta, salt the water, and put the pasta in the boiling water. Set a timer for the amount of time needed (read it on the pasta box!).

Cut the guanciale in stripes of 0,1 inches thickness and put it in the cold pan. Light the fire on low and let the guanciale give up its fat.

In a bowl crack 1 whole egg and 4 egg yolks, beat them with a fork and add the pecorino cheese and some black pepper. Beat them until it looks like a paste. The fat of the guanciale should be rendered by now, switch off the pan and take out the guanciale. Leave the fat in the pan.

When the pasta is 1/2 minutes away from being cooked take it out of the pot using some tongs and put it in the pan where the fat is sizzling.

If needed add a few spoons of the pasta water, keep tasting the pasta until it’s al dente.

At this point move the pan away from the fire and keep stirring for 30 seconds.

Now add the egg mixture to the pan and stir everything vigorously.

The dish is ready when the eggs coat the pasta.

You have to move fast, to avoid the cooking of the eggs; serve it in plates and enjoy while still hot!