Spaghetti Alla Carbonara :
Did you know?
Carbonara means roughly “in the manner of coal miners,” and the likely origin of the name is a Roman restaurant named Carbonara. However, it may also have earned its name because of the flecks of black pepper appear like coal dust against the creamy eggs, cheese, and pasta
Another theory is that this recipe was invented by Italian chefs for the American soldiers, who came to Italy in 1944.
- 320 g. Spaghetti
- 150 g. Pancetta cubed
- 3 Egg yolks
- 1 Full egg
- 1 Small onion
- 1 small clove of garlic (optional)
- 50 ml white wine
- 50 g Pecorino or Parmigiano
- Salt and cracked black pepper
- 1 TBS extra virgin olive oil
1- Put salted water to boil (not necessary to put oil, just stir occasionally)
2- Gently sauté an onion (and garlic) until soft
3- Fry cubed pancetta until slightly crisp
4- Add white wine and let evaporate (‘sfumare’ in Italian)
5- In a bowl beat eggs and half the amount of cheese
6- Drain the spaghetti quite ‘al dente’ and add to the pan. Always keep some pasta water in case you need it
7- Add egg and cheese mixture to the pasta and keep stirring to avoid getting lumps
8- Place in a serving dish or in individual plates
9- Sprinkle remaining cheese
Buon Appetito, and enjoy one of the most popular Italian dishes!