Cookbook:Spaghetti alla Carbonara

| Pasta | Cuisine of Italy

Spaghetti alla carbonara (literally "charcoal burners' spaghetti" in Italian) is an Italian pasta dish made with eggs, pecorino romano, guanciale and black pepper. It was created in the middle of the 20th century. Like most recipes, the origins of the dish are obscure but there are many legends. As 'carbonara' literally means 'coal miner's wife', some believe that the dish was first made as a hearty meal for Italian coal miners. Others say that it was originally made over charcoal grills, or that it was made with squid ink, giving it the color of coal. It has even been suggested that it was created by, or as a tribute to, the "charcoalmen", a secret society prominent in the unification of Italy. Also, the name may be from a Roman restaurant named Carbonara.

Recipes vary, though all agree that pecorino romano, eggs, cured fatty pork, and black pepper are the basics. The pork is fried in fat (olive oil or lard). Then, a mixture of eggs, cheese and olive oil is combined with the hot pasta, thereby cooking the eggs. All of the ingredients are then mixed together. Guanciale is the most traditional cured pork cut for this recipe, but pancetta is a popular substitute. In the US, it is often made with American bacon.

Cream is not common in traditional Italian recipes, but is common in carbonara recipes from other countries such as the United States, France, the United Kingdom, Australia, and Russia (especially Moscow). Italian Chef Luigi Carnacina, however, used cream in his recipe. Other Anglo/Franco variations on carbonara may include peas, broccoli or other vegetables added for colour. Yet another American version includes mushrooms. Many of these preparations have more sauce than the Italian versions. In all versions of the recipe, raw eggs are added to the sauce and cook with the heat of the pasta.

Ingredients

 * 450 g (1 pound) spaghetti
 * 225–500 g (½–1 pound) guanciale or pancetta
 * 5 egg yolks
 * 178 ml (¾ cup) grated Pecorino Romano cheese
 * 178 ml (¾ cup) grated Parmigiano-Reggiano cheese
 * 3–4 tablespoons extra-virgin olive oil
 * ½ tablespoon freshly-ground pepper
 * Salt

Equipment

 * Large pot
 * Large skillet
 * Bowl
 * Measuring cups and spoons
 * Fork

Procedure

 * 1) Dice the guanciale or pancetta into 2.5 cm (1-inch) pieces.
 * 2) Bring a big pot of water to a boil and add salt to taste when it begins to simmer.
 * 3) Cook the spaghetti until it is al dente and drain it, reserving 1 cup of water.
 * 4) While spaghetti is cooking, heat the olive oil in a large skillet over a medium-high heat. When the oil is hot, add the pancetta and cook for about 10 minutes over a low flame until the pancetta has rendered most of its fat but is still chewy and barely browned.
 * 5) In a bowl, slowly whisk about ½ cup of the pasta water into the egg yolks. Add the grated cheese and mix thoroughly with a fork.
 * 6) Strain the spaghetti and transfer it immediately to the skillet with the pancetta. Toss it and turn off the heat.
 * 7) Add the egg and cheese mixture to the pasta while stirring in the remaining pasta water to help thin the sauce and create an emulsion.
 * 8) Add the pepper and toss all the ingredients to coat the pasta.

Notes, tips, and variations

 * Ideally this dish is served with a red wine (Merlot, Chianti, Montepulciano d’Abruzzo), allowed to decant for several hours, and served at 65°F (18°C).