FoodieAtlas
Recipes around the World
Carbonara is Rome's most scrutinized dish and the one most often corrupted abroad: cream does not belong in it, onion does not belong in it, and the egg must never fully cook or you have scrambled eggs on pasta. The sauce forms in the bowl, not the pan: rendered guanciale (cured pork cheek) and its fat go in first, then the hot pasta, then a mixture of beaten egg yolk and finely grated Pecorino Romano loosened with starchy pasta water—the residual heat and emulsification do the rest. Guanciale is not optional; pancetta is a reasonable substitute in a pinch, but it lacks the specific fattiness of the cheek. The dish is almost certainly a post-World War II invention from Rome, likely influenced by the eggs and bacon American soldiers brought—but Romans will not hear this history told too loudly.
Bring a large pot of salted water to a boil.
Cook the spaghetti according to the package instructions until al dente.
Reserve about 1 cup of pasta water, then drain the spaghetti and set aside.
In a large skillet, cook the diced pancetta or guanciale over medium heat until it is crispy and the fat has rendered. Remove from heat and set aside.
In a bowl, whisk together the eggs and grated Pecorino Romano cheese until well combined.
Add the minced garlic to the skillet with the cooked pancetta or guanciale and cook for about 1 minute until fragrant.
Add the cooked spaghetti to the skillet and toss to combine with the pancetta and garlic.
Remove the skillet from heat and pour the egg and cheese mixture over the spaghetti, tossing quickly to coat the pasta and prevent the eggs from scrambling. Add reserved pasta water as needed to create a creamy sauce.
Season with freshly ground black pepper and salt to taste.
Garnish with chopped fresh parsley if desired.
Roman pasta: guanciale + egg yolk + Pecorino Romano; no cream, no onion. The egg is raw and emulsifies with hot pasta water and fat.
Rome, likely 1940s-50s. Possibly influenced by American GI rations of eggs and bacon, but Romans dispute this history.
Spaghetti or rigatoni, guanciale, egg yolks (+ 1 whole egg), Pecorino Romano, black pepper, and pasta water.
Take the pan off heat before adding the egg mixture; use pasta water to control temperature and consistency. The emulsification happens off-heat.
It is a complete dish on its own. Pair with dry white wine (Frascati) or light red (Cesanese).