Spaghetti alla Carbonara / Italy

What kind of food is this?

This is a Roman dish consisting of pecorino romano, spaghetti, black pepper, guanciale and eggs.
It is one of the three main pastas in Rome.
↓The Three Greatest Pastas in Rome↓
・Cacio e pepe
・Amatriciana
・Carbonara

Name

Carbonara=charcoal maker

History

The origin of this dish, including the origin of its name, is unknown.
But, I think that the dish was born by adding eggs to the Gricia that I posted on July 6th, in the same manner as the charcoal-making craftsman’s dish.
The charcoal-maker’s dish is Cacio e uova, which was eaten by a charcoal-maker in L’Aquila, Abruzzo.
It’s made with cheese, eggs and bread.
Since Rome and L’Aquila had human traffic, I think Cacio e uova was introduced to Rome, and I added eggs to Gricia accordingly.
※Gricia was transmitted to L’Aquila, so the opposite possibility is possible.
There are many theories and the truth is unknown.
One thing is for sure, it’s a dish loved by so many people who discuss the origins of carbonara.

Others

I researched, made, and ate four different pasta dishes: Cacio e pepe, Gricia, Amatriciana, and carbonara.
I feel that the four dishes are a family.
This led me to the above speculation.
These dishes are more about the ingredients than the cooking process.
The thoughts of our ancestors that went into the ingredients. Tradition.
In order to enjoy it, they use only a few ingredients and never add garlic or other extraneous ingredients.
I feel like I was able to experience the essence of Roman cuisine.
This carbonara, made from a Roman recipe, was different from anything I’ve ever had before.
If you eat carbonara with a local recipe, you’ll feel this way.
That carbonara is also a shepherd’s dish.

Recipe of Spaghetti alla carbonara

Local Recipe

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Main Course

Cuisine Italian

Servings 2

Ingredients

  

No.1

• 200 g spaghetti / al dente
• Free water
• Free salt

No.2

• 80 g Guanciale / Pancetta is ok if not available

No.3

• 2 whole egg
• 1 yolk
• 80 g Pecorino Romano / grated
• Free black pepper

Instructions

 

• Add water and salt to a pot and boil the spaghetti.
• Fry the Guanciale.

  Do not add oil.

  Cook with fat from Guanciale.

  Turn off the heat when it turns brown.
• Put whole egg, yolk, Pecorino Romano and black pepper in a bowl.

  Mix well.
• Add boiled spaghetti to number3.

  Add Guanciale and its fat.

  Add a little boiled soup of spaghetti.

  Mix well.
• Adjust the taste with Pecorino Romano and black pepper.

  Finish.

Notes

・Pay attention to the freshness of the egg.

・If you are worried, stir bowl soaked in hot water.

・I made this by comparing several recipes from people born and raised in Rome and from local chefs. This is a recipe based on the Romans. The “process” is different for each person and is not very important. But, the ingredients, such as Pecorino Romano, are important. If you don’t follow the rules of ingredients, you’ll be ignoring the history and tradition that goes back to Cacio e pepe.
They also don’t use garlic.

・The quantity and ratio of eggs depends on the quality of the eggs in the country.

Keyword cheese, pasta