Spaghetti alla carbonara is known all over the world, but the origin, like with most recipes, is unknown. Some suggest that it was created as a hearty meal for Italian charcoal workers, but most likely it is just an urban dish from Rome created sometime after World War II. Some European and U.S. versions of this recipe contain cream and vegetables, but in Rome it is made with guanciale (pig’s jowl), raw eggs and cheese. Guanciale can be replaced with pancetta or bacon, and alternatively you can also serve carbonara with bucatini, mezze rigatoni or mezze maniche. Hard and crumbly Pecorino Romano cheese, together with Parmigiano, creates an authentic experience.
100 gr guanciale, diced
3-4 garlic cloves
2 eggs, beaten
freshly grated Parmigiano
freshly grated Pecorino Romano
salt and pepper
Melt the butter in a pan. Add the diced guanciale and garlic and fry until the garlic turns brown. Remove and discard the garlic.
Meanwhile, cook the spaghetti al dente in a pot of salted boiling water, drain and add to the fried guanciale. Remove the pan from the heat, pour in the eggs, season with salt and pepper and add Parmigiano and Pecorino. Mix well so that the egg coats the pasta and serve.