Where were spaghetti alla carbonara born? Vicolo della Scrofa, for those who know Rome, is one of the most picturesque and symbol-rich alleys. It was in a trattoria on this street, from which the alley takes its name, that the first carbonara was made in 1944. The most reliable story about this dish tells about the meeting between the ingredients available to American soldiers and the imagination of a Roman chef. The result was the prototype of spaghetti alla carbonara: eggs, bacon (later guanciale) and cheese. The recipe has evolved over time to the one we all know and love today, which can be appreciated in the homes of authentic (and voracious) Roman friends, in trattorias and in Michelin-starred restaurants in the Capital, throughout Italy and abroad, in countless versions: with or without pepper, with one yolk per person or the addition of at least one whole egg, with guanciale or pancetta tesa.
The carbonara dressing can be prepared in a handful of minutes, like many other Roman delicacies (let’s think of cacio e pepe!). Despite its simplicity and the richness of the ingredients, the recipe for spaghetti alla carbonara is closely related to two other cornerstones of genuine Italian cuisine: amatriciana and gricia! It also nods to pasta alla zozzona, a hearty dish that combines the best of the basic preparations of Lazio cuisine. Take a dive into popular Rome with us and discover how to make creamy spaghetti alla carbonara. Let us know if you like our version and, if you’re curious about trying other variations, also try:
Spaghetti alla Carbonara
INGREDIENTS
• Spaghetti: 320g
• Guanciale: 150g
• Egg yolks (medium): 6
• Pecorino Romano: 50g
• Black pepper: q.b.
• Calories per serving: 680
PREPARATION
1. To prepare spaghetti alla carbonara, start by boiling some salted water in a pot to cook the pasta.
2. Meanwhile, remove the rind from the guanciale and cut it into thin strips.
3. Pour the diced guanciale into a non-stick pan and sauté for about 10 minutes over medium-high heat, being careful not to burn it.
4. While the guanciale is cooking, cook the spaghetti in boiling water until al dente.
5. Pour the egg yolks into a bowl.
6. Add the Pecorino and season with black pepper, mixing everything together with a hand whisk to obtain a smooth cream.
7. When the guanciale is cooked, remove it from the pan using a ladle, leaving the cooking fat in the pan.
8. Transfer the guanciale to a bowl and set it aside.
9. Pour a ladle of pasta water into the pan, along with the guanciale fat.
10. Drain the pasta al dente directly into the pan with the cooking fat, tossing it briefly to flavour it.
11. Finally, remove the pan from the heat and pour the egg and Pecorino mixture into the pan, rapidly mixing everything together to blend.
12. To make it creamy, if necessary, add a bit of pasta cooking water. Add the guanciale, give a final stir and serve immediately with some grated Pecorino cheese and a pinch of black pepper.
Storing spaghetti alla carbonara is not recommended, as it is best consumed right away. To avoid the omelette effect, it is important to only add the egg mixture after turning off the heat. The secret to achieving the right consistency is to mix continuously until the creamy texture is achieved. You can adjust the consistency by adding pasta cooking water. For a more delicate version, you can use half Pecorino and half Parmigiano.