Sunday, May 19 2024

Everyone knows carbonara, and everyone knows that it is a typical Roman recipe.

In any case, you will be surprised by two things:

  • the recipe is not ancient (it dates back to the mid-twentieth century);
  • the first place where the recipe for carbonara is mentioned is not Italian. The first time this word appears was in an American film in 1951: “Waitress beautiful presence offered….”

Then when the recipe was first proposed it was quite different from the one we know today.

It contained egg, bacon, garlic and gruyere. So, the original recipe contained neither pecorino nor guanciale?

Actually, that was just an initial proposal, and within a few years, we arrive at today’s definition, the one we all know and offer.

Today it is widespread everywhere and has become so famous that it is proposed with so many different variations and, above all, that it has a specific day dedicated to it.

Have you never heard of Carbonara Day celebrated on April 6?

To honor this typical Italian dish, which at our restaurant, really, rocks, we offer you today the original recipe, delicious and creamy, made with just a few ingredients.





The Ingredients of the original Roman recipe


  • 14 oz of pasta;  (you can use spaghetti, bucatini, rigatoni, or mezze maniche)
  • About 5 oz (150 grams) of guanciale (cured pork cheek)
  • 4 eggs (you will use the yolks)
  • About 1 cup (3.5 oz or 100 grams) of freshly grated Pecorino Romano cheese
  • Salt and whole black pepper (to taste)


The step-by-step process for a creamy Roman carbonara


The recipe is very quick and can be made in about fifteen minutes.

Traditionally whole eggs were used, but today only the yolk is preferred.

Usually one egg per person is used (although some prefer one egg per person plus one extra).

To make a bright yellow pasta carbonara, use eggs with yellow yolk.

Here is the process:

Cut the guanciale into strips about 1/5 inch (0.2 inch or 0.5 cm) thick.

In a nonstick skillet, brown the guanciale until crispy.

The fat should become transparent.

Do not add any other type of fat to the pan.

In a bowl, beat egg yolks with pecorino Romano cheese and a generous amount of freshly ground black pepper.

Add a ladleful of guanciale fat to the egg mixture.

This will make a thick and creamy mixture.

Cook the spaghetti in salted water and drain when al dente, saving some of the cooking water.

Add the spaghetti to the skillet with the guanciale and mix well.

Remove the skillet from the heat and add the egg and cheese mixture, stirring quickly to prevent the eggs from tearing.

If necessary, add a little cooking water to create a creamy sauce.

Serve the carbonara immediately with a generous sprinkling of pecorino Romano and black pepper.


Recipe variations

Roman carbonara is such a beloved dish that it has inspired numerous variations, some of which call for the use of parmesan or pancetta instead of guanciale.

In some places it is even prepared with cream.

Today, vegetarian and vegan versions are also prepared so that everyone can enjoy this typical Italian dish.

Have you ever heard of zucchini carbonara?

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