Spaghetti alla Carbonara: An Italian Hug!

Learn how to make Spaghetti alla Carbonara!

You know those dishes that you eat and feel like you've been transported to another reality? Like... to a charming little alley in Rome, with that golden sun shining on the cobblestones and the smell of cheese in the air?

That’s what Carbonara does. This recipe has the magical power to transform an ordinary day into a complete experience — simple, quick and absurdly delicious.

If you love good pasta, then get ready: Carbonara will win your heart. And the best part? No complicated ingredients or fancy processes. In fact, just the basics done right.

So, come with me and I'll show you!

A Little Bit of History (and Myth!)

First of all, Carbonara is surrounded by mystery (and a lot of confusion too, lol). Some say it was created by Italian charcoal burners (carbonari), hence the name.

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Furthermore, others swear that it was born in the post-war period, when American soldiers took bacon and eggs to Italy — and the Italians, masters of improvisation, created this marvel.

But what does everyone agree on? That it is a symbol of Roman cuisine. And no, it does not contain cream! (Italians shudder just hearing that).

Ingredients (Serves 2 hungry people or 3 normal people)

  • 200g spaghetti
  • 100g of guanciale (or good quality bacon, if you can't find it)
  • 2 egg yolks + 1 whole egg
  • 50g parmesan cheese (or pecorino romano, if you want to follow the rules)
  • Salt and freshly ground black pepper

Replacement Tips:

  • No guanciale? Bacon will do.
  • No pecorino? Parmesan goes beautifully.
  • But, do you want to be vegetarian? Then try browned mushrooms instead of bacon!

Step by Step Preparation Method

  1. First, boil the water with salt (as if it were sea water – no need to skimp on the salt!).
  2. So, cook the spaghetti until it is al dente. By the way, reserve some of the cooking water (liquid gold!).
  3. Meanwhile, brown the guanciale or bacon over medium heat until crispy and releases that beautiful fat. Set aside.
  4. Then, in a bowl, mix the egg yolks, the whole egg and the grated cheese. Add plenty of black pepper. This mixture should be creamy and uniform.
  5. After that, mix the already cooked spaghetti with the bacon in the frying pan (heat off!). Stir well.
  6. Now for the magic: add the egg mixture and stir constantly, with the heat from the pasta. Finally, use a little of the cooking water to loosen it up and give it the perfect creamy consistency. No scrambled eggs here, okay?

What goes well with Carbonara?

  • A glass of dry white wine is the perfect pairing!
  • In fact, a green salad with bitter leaves (arugula, iceberg lettuce) provides a great contrast.
  • Italian bread to scrape the plate clean at the end? Always!

Got any leftovers? Then mix them with scrambled eggs the next day and you have a divine brunch!

SEE ALSO:

Extra Curiosities

  • Traditional Carbonara never contains cream, garlic or onion.
  • In Italy, the cheese used is almost always Pecorino Romano, which is saltier and stronger than Parmesan.
  • Want a lighter version? Use whole-wheat spaghetti and mushrooms instead of meat.

Tasty Conclusion – Spaghetti alla Carbonara

Finally, making Spaghetti alla Carbonara is like declaring your love for life with every bite. It proves that with just a few ingredients and a lot of love, you can create something incredible.

So, trust me: after this recipe, your kitchen will never be the same again.

Livia