Spaghetti Alla Carbonara

🍝 Ingredients

• 12 oz spaghetti
• 4 oz guanciale (cured pork cheek) or pancetta, diced
• 3 large eggs + 1 egg yolk
• 1 cup Pecorino Romano cheese, finely grated
• Freshly cracked black pepper (generous amount)
• Salt for pasta water

👨‍🍳 Directions

1. 1
   Cook spaghetti in generously salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
2. 2
   While pasta cooks, fry guanciale or pancetta in a large skillet over medium heat until crispy and golden. Remove from heat.
3. 3
   In a bowl, whisk together eggs, egg yolk, and most of the Pecorino Romano. Season generously with black pepper.
4. 4
   Add hot drained pasta to the skillet with the guanciale (off heat). Quickly pour egg mixture over pasta, tossing rapidly.
5. 5
   Add pasta water a splash at a time, tossing continuously, until a silky, creamy sauce coats every strand.
6. 6
   Serve immediately topped with remaining Pecorino and extra black pepper. Enjoy!

🌿 Health Benefits

Carbonara provides high-quality protein from eggs and pork, calcium from Pecorino Romano, and complex carbohydrates from pasta for sustained energy. While rich, it is made with whole, natural ingredients — no cream or processed additives. Enjoying it in moderate portions as part of a balanced diet is the Italian way!

📚 History

Spaghetti alla Carbonara is a Roman dish with origins in the mid-20th century. One popular theory is that it was created after World War II when American soldiers brought bacon and eggs to Rome, which Italian cooks incorporated into pasta. The name “carbonara” may derive from “carbone” (charcoal), possibly referencing coal miners who ate it or the generous black pepper that resembles coal dust. Today it is one of Italy’s most iconic and beloved pasta dishes.

❓ Quiz