Spaghetti alla Carbonara

Spaghetti alla Carbonara is a dish with a very interesting history, or histories, as its exact beginnings are not really known. Some believe that this dish comes from the Apennine Hills, not far from Rome. As shepherds moved from pasture to pasture with their flocks, they carried guanciale (a cured meat prepared from pork jowl) with them and they also made fresh cheese along the way. If they were lucky, they would trade some of these products for some fresh eggs. With just those three ingredients, they would make this dish. Another legend states it was a favorite dish of the carbonari  (charcoal burners).  Whether either of these versions of the origin is true or not, the fact that this is a quintessentially Roman dish is beyond dispute.

As it is often the case with dishes made of few ingredients, the quality of those ingredients is essential. This is especially true with eggs; they should be the best, the freshest, and the most naturally-raised that you can find. There is also a certain technique involved in preparing this dish that, once mastered, results in a smooth and rich sauce instead of a mess of scrambled eggs. Resist the temptation to add butter or (God forbid) cream to your Carbonara. Peas also have no place in this dish either!

Hot, starchy pasta water is going to play an important role in the preparation of this dish as it will be part of the sauce itself. Reducing by half the amount of water typically used to boil pasta will ensure a concentrated, starchy liquid that will coat well the protein in the cheese and will temper the eggs, providing the right viscosity to the sauce. Using a hickory or an applewood-smoked bacon is a good alternative to pancetta. Finally, it is highly recommended that you serve this pasta dish the minute it is ready and if possible, on warm plates!

Spaghetti alla Carbonara

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

A delicious and easy, authentic Italian recipe

Author: Marilena Leavitt

Recipe type: Pasta course

Cuisine: Italian

Serves: 4-6

Ingredients

• 8 oz. guanciale, pancetta, or slab bacon, sliced thinly (or cubed)
• ¼ tsp. dried red pepper flakes
• 1 garlic clove, minced (optional)
• 1 lb. dry spaghetti
• 2 lrg. egg yolks, as fresh as possible, room temperature
• 2 lrg. whole eggs, as fresh as possible, room temperature
• — sea salt
• — freshly ground pepper
• ½ cup Pecorino Romano cheese, grated
• ½ cup Parmigiano Reggiano cheese, grated
• 2 TBSP. parsley, finely minced (optional)

Instructions

1. Bring a large pot of well-salted water to boil. Do not fill the pot with too much water; add just enough for the pasta to cook.
2. Heat a large skillet over medium heat and add the guanciale (or pancetta, or bacon) and cook until it is golden and crisp, stirring occasionally. Stir in the pepper flakes and the garlic (if using) and turn off the heat.
3. Add the pasta to the boiling water and cook until al dente.
4. While the pasta cooks, place the eggs, salt and pepper, and the cheeses in a bowl and whisk them together very well. Place the bowl over a pot of just simmering water and continue to whisk until the cheeses are melted.
5. Return the skillet with the guanciale (or the pancetta) to medium heat. Drain the pasta and reserve about one cup of the hot, starchy, cooking water. Add about ½ cup of the pasta water to the skillet. Toss the pasta into the skillet and mix for a few seconds until the bubbling subsides and much of the water has evaporated.
6. Remove the skillet from the heat and add the egg and cheese mixture, stirring vigorously until the egg and cheese sauce thickens. The residual heat will temper and cook the eggs. At this point if the sauce seems too thick, thin it out by adding more of the reserved hot water. Taste and season the pasta with some more freshly ground pepper.
7. Serve immediately on warm plates, garnished with some fresh parsley and freshly ground pepper.

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