Pasta - Quick and tasty spaghetti alla carbonara recipe

The carbonara, an authentic Italian dish, rich and creamy

Discover a quick and tasty spaghetti alla carbonara recipe that you can prepare in just minutes. Enjoy this classic Italian dish with simple ingredients and rich flavors! Casa Bandera’s authentic spaghetti alla carbonara is a true culinary masterpiece that embodies the very essence of Italian cuisine. Prepare to indulge in a creamy and generous recipe that transforms a traditional dish into an exceptional gastronomic experience. With genuine ingredients and meticulous craftsmanship, each bite will transport you straight to the heart of Rome, where rich flavors and perfect textures harmoniously blend. Don’t miss the chance to recreate this Italian classic in the comfort of your own kitchen with our exclusive recipe. Come and explore how to make Casa Bandera’s genuine spaghetti alla carbonara, and let yourself be enchanted by the magic of Roman cooking like never before!

 

 

Origin of this Italian recipe?

Spaghetti alla carbonara is an iconic Italian dish with a relatively recent yet somewhat mysterious origin. Often associated with Rome and the Lazio region, the dish is believed to have originated as a simple, rustic recipe using easily preserved ingredients: spaghetti, guanciale (pork cheek), eggs, pecorino romano cheese, and black pepper.

There are several theories about the creation of this dish. One of the most popular suggests that carbonara was influenced by American soldiers stationed in Italy during World War II. These soldiers brought with them bacon and powdered eggs, which inspired Italians to create a new pasta dish.

Another hypothesis links the dish to the "carbonari", Italian charcoal workers, who supposedly prepared it with simple ingredients they could easily carry and cook while working outdoors. The name "carbonara" is thought to derive from "carbone", the Italian word for charcoal.

The traditional carbonara recipe is relatively simple but requires some skill to achieve the perfect sauce texture—a creamy emulsion of eggs, cheese, and guanciale fat, with no added cream.

Today, carbonara has become a beloved pasta dish worldwide. Despite its simplicity, it requires technical expertise to prevent the eggs from overcooking and turning the sauce into scrambled eggs. Its global success highlights the enduring influence of Italian cuisine and its ability to incorporate diverse influences while maintaining its traditional roots.

Here's Casa Bandera's recipe for spaghetti alla carbonara, with all the traditional ingredients and precise steps for making this classic Italian dish in all its authenticity.

 

1 Cut the guanciale into strips, removing the tough outer rind. Grate the pecorino romano. Separate the egg yolks and place in a bowl. Add the grated pecorino, pepper and whisk until smooth. If the texture is not liquid enough, add a little water and whisk the mixture.

2 Heat a frying pan over medium heat. Add the guanciale and cook until golden and crisp. Once the guanciale is cooked, remove it from the pan with a skimmer and set aside on absorbent paper. Keep the melted fat in the pan.

3 Bring a large pot of salted water to the boil. Add the spaghetti, drizzle with olive oil and cook al dente. The last minute of cooking will be in the sauce pan. Reserve one cup of pasta cooking water before draining.

4 Pour the drained spaghetti into the pan containing the guanciale fat and mix with the cup of cooking water.

5 Add half the guanciale and pour the egg yolk and pecorino mixture over the pasta. Stir quickly to coat the pasta and prevent the eggs from overcooking.

6 Serve immediately on warm plates, rolling up the pasta with serving tongs and a large ladle. Sprinkle pecorino, guanciale and black pepper generously over the top.

 

Recommended Italian wine pairing?

 A glass of dry white wine, such as a Pinot Grigio or Sauvignon Blanc, is the perfect accompaniment to the creamy, salty flavors of spaghetti alla carbonara.

 

Buon appetito!