Description
Spaghetti Carbonara is the epitome of simple Italian cooking, where a few high-quality ingredients create something truly magical. This classic Roman dish is a testament to the fact that you don't need a long list of ingredients to create a deeply flavorful meal. The creamy sauce is made not with cream, but with the magic of emulsified egg yolks, Pecorino Romano cheese, and the rendered fat from cured pork. Finished with a generous amount of freshly ground black pepper, it's a dish that is both comforting and elegant. This recipe sticks to the traditional method, creating a silky, rich sauce that clings to every strand of spaghetti. It’s a perfect weeknight dinner that comes together in the time it takes to boil pasta.
A Taste of History
The exact origins of Spaghetti Carbonara are debated, but it is a relatively modern Roman dish, likely created in the mid-20th century. One popular theory is that it was created for American soldiers in Rome after World War II, using ingredients they were familiar with: eggs and bacon (which was then substituted with Italian guanciale). The name "carbonara" may refer to "carbonari" (charcoal burners), suggesting it was a meal for workers.
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients & Nutrition
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Equipment
Instructions
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