Classic Italian Spaghetti Carbonara Recipe

Origin 

The dish "Spaghetti Carbonara" originates from Rome, Italy. It's a classic Italian pasta dish known for its creamy sauce made from eggs, cheese (usually Pecorino Romano), pancetta or guanciale (cured pork jowl), and black pepper. The name "carbonara" is believed to come from the Italian word "carbonaro," which means charcoal burner, possibly referring to the dish's association with charcoal workers. The recipe has deep roots in Roman culinary history and has become a beloved Italian staple enjoyed worldwide.

**Ingredients:**

- 400g spaghetti

- 150g pancetta or guanciale (cured pork jowl), diced

- 3 large eggs

- 100g Pecorino Romano cheese, grated

- Salt and freshly ground black pepper, to taste

- Olive oil

- Optional: chopped fresh parsley for garnish

**Instructions:**

1. **Prepare the Ingredients:**

   - Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining.

   - While the pasta is cooking, whisk the eggs in a bowl and mix in about 2/3 of the grated Pecorino Romano cheese. Season with a good amount of freshly ground black pepper.

2. **Cook the Pancetta/Guanciale:**

   - In a large skillet, heat a small amount of olive oil over medium heat. Add the diced pancetta or guanciale and cook until it becomes crispy and golden brown. Remove the skillet from the heat and set aside.

3. **Combine the Ingredients:**

   - Once the pasta is cooked, drain it and immediately add it to the skillet with the cooked pancetta/guanciale. Toss the pasta in the rendered fat from the meat to coat it evenly.

4. **Add the Egg Mixture:**

   - Quickly pour the egg and cheese mixture over the hot pasta. Use tongs to quickly and gently toss the pasta, allowing the heat from the pasta to cook the eggs. The eggs will create a creamy sauce that coats the pasta. If the mixture seems too thick, you can add a splash of the reserved pasta water to loosen it up.

5. **Serve:**

   - Plate the carbonara onto individual serving dishes. Sprinkle the remaining grated Pecorino Romano cheese on top.

   - Add more freshly ground black pepper if desired, and garnish with chopped fresh parsley.

6. **Enjoy:**

   - Serve the Spaghetti Carbonara immediately while it's still warm. It's best enjoyed fresh and creamy.

**Note:** Traditional carbonara recipes do not use cream or garlic. The creaminess of the sauce comes from the eggs and cheese emulsifying with the pasta water and the heat of the pasta.

Buon appetito!