Carbonara is a dish with a disputed origin. Was it created by Americans or Italians? There are several versions of its history. One theory suggests that American soldiers, while stationed in Italy during World War II, requested spaghetti to be added to their K rations. With limited cooking equipment in their foxholes, the soldiers combined the spaghetti with eggs, cheese, and bacon, creating what we now know as Carbonara. The other version of it’s origin was made for coal workers. The word “carbon” is synonymous with “coal”. Therefore “carbon” with a vowel on the end is Carnonara?

Remember to follow these steps for the perfect pasta dish: Do not use too much heat when adding the egg/cheese combination to the pasta to avoid ending up with scrambled eggs. Add the egg yolks and cheese to the hot guanciale grease and pasta with no heat – keep the burner off. Take the pasta directly from the boiling water into the sauce. The heat from the guanciale fat and the pasta will turn the egg/cheese combination into a silky creamy sauce that coats the pasta. Additionally, make sure the Pecorino cheese is grated as fine as possible. This also helps your sauce to become velvety smooth.

Carbonara Ingredients:

– ½ box spaghetti (or any pasta of your choice)

– 1/4 lb pancetta (or guanciale, or bacon as a substitute) Diced in ¼ x ¼ x 1” pieces

– 2 large egg yolks

– ¼ cup Pecorino Romano cheese (or Parmesan, finely grated)

– 2 cloves of garlic (optional, minced)

– Salt (to taste)

– Freshly ground black pepper (to taste)

Tip: 

-Make sure the cheese is finely grated. This will ensure it emulsifies completely with the egg yolks

Directions:

1. Cook the Pasta:

   – Boil a large pot of salted water. Cook the pasta until al dente according to the package instructions. Remember to save about 1 cup of pasta water before draining.

2. Prepare the Sauce:

   – While the pasta is cooking, heat a large skillet over medium heat. Cook the 1/4 lb pancetta or guanciale until crispy, about 5-7 minutes. Add minced garlic, if using, for the last minute of cooking. Then, remove the pancetta from the skillet and set it aside, leaving the rendered fat in the skillet.

3. Mix Eggs and Cheese:

   – In a bowl, whisk together the 2 egg yolks and 1/4 cup grated cheese until well combined. Season with a bit of black pepper.

4. Combine Pasta and Sauce:

   – After draining the pasta (remember to save some pasta water), add it to the skillet with the pancetta fat (heat off or very low) to avoid scrambling the eggs). Pour the egg and cheese mixture over the pasta, tossing quickly to create a creamy sauce. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.

5. Finish and Serve:

   – Stir in the crispy pancetta. Season with additional black pepper and salt if needed. Serve immediately with extra grated cheese on top, and garnish with chopped fresh Italian parsley if desired.

Tips:

– To achieve a smooth carbonara sauce, combine the hot pasta with the egg mixture off the heat to prevent the eggs from scrambling.

– If you don’t have Pecorino Romano, Parmesan is a good substitute; however, it will give a slightly different flavor.

MANGIAMO!

Enjoy your creamy and flavorful carbonara!