Spaghetti alla Carbonara

Spaghetti Alla Carbonara

This recipe serves 4 people.


- 12 ounces (340 grams) of spaghetti or other long pasta
- 4 large eggs
- 1 cup (about 100 grams) of grated Pecorino Romano cheese
- 4 ounces (about 113 grams) of pancetta or guanciale, diced
- 2 cloves of garlic, minced (optional)
- Freshly ground black pepper, to taste
- Salt, for pasta cooking water
- Chopped fresh parsley, for garnish (optional)


1. **Prepare the Pasta:**
- Bring a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to the package instructions until al dente. It's important to slightly undercook the pasta since it will continue cooking in the sauce later. Reserve about 1 cup of pasta cooking water before draining.

2. **Prepare the Sauce:**
- While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta or guanciale and cook until it becomes crispy and golden brown. If using garlic, add it to the pan during the last minute of cooking the pancetta, but be careful not to let it burn. Remove the pan from heat once done.

3. **Whisk the Eggs and Cheese:**
- In a bowl, whisk together the eggs and grated Pecorino Romano cheese. Season with a generous amount of freshly ground black pepper. The cheese is already salty, so you may not need to add extra salt, but taste and adjust as needed.

4. **Combine Pasta and Sauce:**
- Once the pasta is cooked, drain it and return it to the pot while it's still hot. Immediately pour the egg and cheese mixture over the hot pasta, tossing quickly and continuously to combine. The heat from the pasta will cook the eggs, creating a creamy sauce. If the sauce seems too thick, add a bit of the reserved pasta cooking water, a tablespoon at a time, until you reach the desired consistency.

5. **Add Pancetta/Guanciale:**
- Stir in the crispy pancetta or guanciale, ensuring it's evenly distributed throughout the pasta.

6. **Serve:**
- Plate the spaghetti alla Carbonara immediately, garnishing with additional grated Pecorino Romano cheese, freshly ground black pepper, and chopped fresh parsley if desired.

Enjoy your homemade Spaghetti alla Carbonara! This dish is best enjoyed fresh and hot, so serve it right away.


Motley Muse


The history of Spaghetti alla Carbonara is somewhat disputed, but it is widely believed to have originated in Rome, Italy, during or shortly after World War II. The dish's exact origins are unclear, and there are several theories about how it came to be.

1. **Theories on the Name:** The name "Carbonara" is thought to have originated from the Italian word "carbonaro," which means "charcoal burner." There are a few theories about why the dish was named this way. One theory is that it was a favorite of Italian charcoal workers or coal miners who needed a hearty meal to sustain them during their physically demanding work. Another theory is that the dish's speckled appearance, created by the black pepper, resembles the specks of charcoal dust.

2. **Influence of American GIs:** Some food historians suggest that Spaghetti alla Carbonara was created by Italian cooks who were inspired by American GIs stationed in Italy during and after World War II. The GIs often had access to ingredients like eggs, bacon (or its Italian counterparts, pancetta or guanciale), and cheese, which were not as readily available to Italians at the time. These ingredients may have been combined with pasta to create a simple and satisfying dish.

3. **Ancient Roman Influence:** There is also a theory that Spaghetti alla Carbonara has ancient Roman origins. Some believe it is a modern adaptation of a dish called "cacio e ova," which was made with cheese, eggs, and pasta and was enjoyed by Roman shepherds. The addition of pancetta or guanciale and black pepper may have been later innovations.

4. **Post-War Innovation:** Regardless of its precise origins, Spaghetti alla Carbonara gained popularity in Rome and became a symbol of Italian cuisine in the post-war years. It's known for its simplicity, as it requires just a few basic ingredients that were relatively easy to come by in the aftermath of World War II.

Today, Spaghetti alla Carbonara is a beloved Italian classic enjoyed not only in Italy but also around the world. While its history may be somewhat mysterious, its delicious combination of flavors and creamy texture continue to make it a favorite pasta dish for many.



Spaghetti alla carbonara is a tasty but indulgent dish. It primarily offers carbohydrates from pasta, protein from eggs, and flavor from pancetta or bacon. While eggs provide some vitamins and minerals, the dish's high saturated fat and calorie content can be a concern. Consumed in moderation, it can be a satisfying meal, but it's not particularly nutrient-rich. Adding vegetables or using whole-grain pasta may enhance its nutritional value, but it's best enjoyed as an occasional treat rather than a regular dietary choice.


Motley Muse


Here's a quiz to test your knowledge about Spaghetti alla Carbonara:

1. **What is the primary protein ingredient in Spaghetti alla Carbonara?**
a) Beef
b) Chicken
c) Pancetta or Guanciale
d) Tofu

2. **Which Italian city is commonly associated with the origin of Spaghetti alla Carbonara?**
a) Naples
b) Venice
c) Rome
d) Florence

3. **What type of cheese is traditionally used in the sauce for Spaghetti alla Carbonara?**
a) Parmesan
b) Cheddar
c) Pecorino Romano
d) Mozzarella

4. **What is the key technique used to create the creamy sauce in Carbonara?**
a) Whisking cream into the pasta
b) Using a tomato-based sauce
c) Tossing the pasta with raw eggs and cheese
d) Adding sour cream

5. **What ingredient is responsible for the distinctive black specks in Spaghetti alla Carbonara?**
a) Oregano
b) Crushed black olives
c) Ground black pepper
d) Coffee grounds

6. **When is Spaghetti alla Carbonara traditionally served in Italy?**
a) Lunchtime
b) As a midnight snack
c) Only on special occasions
d) Dinner

7. **Which of the following is NOT a traditional ingredient in Spaghetti alla Carbonara?**
a) Eggs
b) Bacon
c) Olive oil
d) Spaghetti

8. **What is the literal translation of "Carbonara" in Italian?**
a) Spicy
b) Charcoal burner
c) Creamy
d) Heavenly

9. **Which of the following pasta shapes is typically used for Spaghetti alla Carbonara?**
a) Penne
b) Rigatoni
c) Linguine
d) Spaghetti

10. **What should you do with the pancetta or guanciale after cooking it for Spaghetti alla Carbonara?**
a) Remove it from the dish
b) Crumble it over the pasta
c) Stir it into the pasta
d) Save it for another recipe

1. c) Pancetta or Guanciale
2. c) Rome
3. c) Pecorino Romano
4. c) Tossing the pasta with raw eggs and cheese
5. c) Ground black pepper
6. d) Dinner
7. c) Olive oil
8. b) Charcoal burner
9. d) Spaghetti
10. c) Stir it into the pasta



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