Where did spaghetti carbonara originate? The Vicolo della Scrofa, for those who know Rome, is one of the most characteristic streets full of symbols. Precisely in a trattoria on this street, from which the name of the alley derives, the first carbonara seems to have been made, in 1944. The most reliable story on this first course, in fact, tells the encounter between the ingredients available to American soldiers and the imagination of a Roman cook. The result was the prototype of spaghetti alla carbonara: eggs, bacon (then bacon) and cheese. Little by little, the recipe evolved to the one we all know today and can appreciate at the home of true (and voracious!) Roman friends, in trattorias and starred restaurants in the capital, throughout Italy and abroad, in the countless versions: with or without pepper, with one yolk per person or the addition of at least one whole egg, with bacon or bacon.
The sauce for the carbonara is prepared in a matter of minutes, like many other Roman delicacies (think of the cheese and black pepper!). Just think that all you need is spiced bacon cut into strips, a golden cream made with egg yolks (in our version) and lots of freshly grated Pecorino Romano.
In its simplicity and richness of raw materials, the recipe for spaghetti alla carbonara is a close relative of two other cornerstones of genuine Italian cuisine: thetomato and bacon and the gray! He also winks at the zozzona pasta, a robust dish that combines the best of the basic preparations of Lazio cuisine. Take a dip into popular Rome with us and find out how to make super creamy spaghetti alla carbonara, let us know if you like our version and, if you’re curious about the idea of tasting other variations, try also:
Read the recipe in English
To prepare spaghetti alla carbonara, start by putting a saucepan with salted water on the stove to cook the pasta. In the meantime, remove the rind from the bacon and cut it first into slices 1 and then into strips about 1cm thick 2 3. The leftover rind can be reused to flavor other preparations.
Pour the pieces of guanciale into a non-stick pan 4 and brown for about 10 minutes over medium-high heat, be careful not to burn it otherwise it will release too strong an aroma. Meanwhile, plunge the spaghetti into boiling water 5 and cook them al dente. Meanwhile, pour the egg yolks into a bowl 6.
Add the Pecorino 7 and season with black pepper 8. Mix everything with a hand whisk 9until you get a smooth cream.
Meanwhile, the guanciale will be cooked 10; turn off the heat and using a ladle remove it from the pan, leaving the cooking liquid inside the pan itself 11. Transfer the guanciale to a bowl and set aside. Pour a ladle of water from the pasta into the pan 12together with the bacon fat.
Drain the pasta al dente directly into the pan with the cooking liquid 13. Skip it briefly to flavor it 14. Remove from the heat and pour the egg and Pecorino mixture into the pan. Stir quickly to mix 15.
To make it creamy, if necessary, you can add a little cooking water from the pasta. Add the bacon 16stir one last time 17 and serve the spaghetti alla carbonara immediately, adding more pecorino on the surface and a pinch of black pepper 18.
For this recipe, we recommend trying Rummo Spaghetti n° 3.
