Spaghetti Carbonara

Spaghetti Carbonara

Origin and History:

Spaghetti Carbonara is a classic Italian pasta dish that originated in the Lazio region of central Italy, particularly in the city of Rome. Its name derives from the Italian word "carbonaro," meaning "charcoal burner," as it was traditionally prepared by charcoal burners who worked in the Apennine Mountains.

Ingredients:

The essential ingredients of Spaghetti Carbonara are:

Preparation:

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions.

2. Render the pancetta: Cut the pancetta or guanciale into small cubes and render it in a large skillet over medium heat until crispy.

3. Whisk the eggs: In a large bowl, whisk together the eggs, Pecorino Romano cheese, and black pepper.

4. Drain the pasta: Once the pasta is al dente, drain it and reserve about 1/2 cup of the cooking water.

5. Combine the ingredients: Add the drained pasta to the skillet with the crispy pancetta. Pour the egg mixture over the pasta and toss vigorously.

6. Add the cooking water: If the sauce becomes too thick, add some of the reserved cooking water to thin it out.

7. Serve immediately: Serve the Spaghetti Carbonara hot, garnished with additional Pecorino Romano cheese and black pepper.

Variations:

Tips:

Nutritional Information:

Spaghetti Carbonara is a relatively high-calorie dish due to the use of eggs, cheese, and pancetta. However, it also provides a good source of protein, carbohydrates, and calcium.

Serving Suggestions:

Spaghetti Carbonara can be served as a main course or as a side dish. It pairs well with a glass of white wine or a light beer.