Spaghetti Carbonara
Ah, Spaghetti Carbonara! This is one of Italy's most beloved dishes, simple yet full of flavor. Carbonara hails from Rome, and it is said to have been created by the coal miners (carbonari) who needed a hearty meal to sustain them. The dish was traditionally made with ingredients easy to transport: pasta, cured pork, eggs, cheese, and pepper. Over time, it became a staple of Roman cuisine, known for its creamy texture achieved without any cream — only eggs and cheese!
Ingredients
Spaghetti: 400 grams (14 ounces)
Pancetta or Guanciale: 150 grams (5.3 ounces), diced
Eggs: 4 large (3 whole eggs and 1 yolk)
Pecorino Romano Cheese: 100 grams (3.5 ounces), freshly grated
Black Pepper: Freshly ground, to taste
Salt: For pasta water
Step by Step Recipe
Prepare the Ingredients: Start by dicing the pancetta or guanciale into small cubes. Grate the Pecorino Romano cheese and set it aside. Crack the eggs into a bowl, add the extra yolk, and beat them well. Mix in most of the Pecorino cheese, leaving a little for garnishing.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Reserve a cup of pasta water before draining.
Cook the Pancetta or Guanciale: While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta or guanciale and cook until crispy and golden, about 5-7 minutes. Do not drain the fat; it adds incredible flavor!
Combine Everything: Lower the heat to low. Add the drained spaghetti to the skillet with the pancetta or guanciale. Toss well to coat the pasta in the rendered fat.
Add the Egg Mixture: Remove the skillet from heat and quickly pour the egg and cheese mixture over the pasta, tossing continuously to create a creamy sauce. If the pasta looks too dry, add a bit of the reserved pasta water, a little at a time, until the desired consistency is reached.
Finish and Serve: Season generously with freshly ground black pepper and toss again. Plate the pasta, sprinkle with the remaining Pecorino Romano, and enjoy immediately!
Wine Pairing
To complement the rich and creamy flavors of Spaghetti Carbonara, a Frascati or a Pinot Grigio works beautifully. Both wines are crisp and refreshing, with enough acidity to cut through the richness of the pancetta and the creaminess of the sauce. For those who prefer red wine, a light Chianti with soft tannins can also be a delightful choice, balancing the dish’s savory elements.