Spaghetti Alla Carbonara - Traditional Italian Recipe On Cooking The World
 If you click on my affiliates/advertisers’ links, I will receive a tiny commission. I only advertise products that I believe in. Marta February 21, 2015 Last updated on October 3, 2024 One Comment Marta February 21, 2015 Last updated on October 3, 2024 One Comment Spaghetti alla Carbonara is one of well known Italian dishes which was created in the middle of the 20th century in Lazio – Rome. Three stories are explaining the origins of this Italian dish: 1. After the Allied liberation of Rome in 1944 Italians and Americans were eating eggs and bacon supplied by troops from the United States. 2. Carbonaro means charcoal burner. This theory says that this was a dish eaten by Italian coal miners. 3. It also could be that Carbonari created this dish in 19th-century. Carbonari was secret political organization which aim was the creation of a constitutional monarchy or a republic. Like many other polish people I have tried Carbonara with cream. And I am sure at this point all Italians would just go mad. But this is how it is – I have experienced French people eating pierogi with ketchup. Here I want to excuse other nations – we don’t know what is traditional! And suddenly this happy day in my life arrived, and I got to know the real Carbonara. It was a hot day, and I was on a weekend trip to visit my Erasmus friend Sergio in Torino. He has invited us to his home and made the real Italian Carbonara. I still remember how surprised I was watching him cooking. From that day on I have never made or eaten different Carbonara then the traditional one. You can say whatever you like – tradition rulez! Traditional Spaghetti alla Carbonara No ratings yet Prep Time 5 minutes Cook Time 15 minutes Total Time 20 minutes Cuisine Italian Servings 2 people INGREDIENTS Pasta 250 g spaghetti 250 g spaghetti Sauce 40 g Guanciale/Pancetta cubes3 eggs3 tbsp olive oil75 g Parmesan/Pecorino gratedsalt and pepper 40 g Guanciale/Pancetta cubes 3 eggs 3 tbsp olive oil 75 g Parmesan/Pecorino grated salt and pepper INSTRUCTIONS Pasta Cook the pasta in a pot with salty water al’dente. Follow the instructions on the pasta package. Cook the pasta in a pot with salty water al’dente. Follow the instructions on the pasta package. Cook the pasta in a pot with salty water al’dente. Follow the instructions on the pasta package. Sauce Heat up olive oil in frying pan. Fry guanciale/pancetta on medium heat until crisp.Take a seperate bowl and combine eggs, cheese and a pinch of salt using the fork.When the pasta is ready rinse it and put it in the pan with bacon and olive oil. Mix it all and leave for 1-2 minutes.Remove the pan from the heat, add the cheese and egg mixture and stir until the cheese melts, creating a delicious sauce.Serve with ground pepper and optionally with parsley. Heat up olive oil in frying pan. Fry guanciale/pancetta on medium heat until crisp. Heat up olive oil in frying pan. Fry guanciale/pancetta on medium heat until crisp. Take a seperate bowl and combine eggs, cheese and a pinch of salt using the fork. Take a seperate bowl and combine eggs, cheese and a pinch of salt using the fork. When the pasta is ready rinse it and put it in the pan with bacon and olive oil. Mix it all and leave for 1-2 minutes. When the pasta is ready rinse it and put it in the pan with bacon and olive oil. Mix it all and leave for 1-2 minutes. Remove the pan from the heat, add the cheese and egg mixture and stir until the cheese melts, creating a delicious sauce. Remove the pan from the heat, add the cheese and egg mixture and stir until the cheese melts, creating a delicious sauce. Serve with ground pepper and optionally with parsley. Serve with ground pepper and optionally with parsley. Get Potato Salad Video Guide! Signup to my newsletter and get my Potato Salad Video Guide that includes: 3 emails with 3 videos with my potato salad tips and tricksPotato Salad Cookbook PDF with 6 regional potato salad recipes from Germany 3 emails with 3 videos with my potato salad tips and tricks Potato Salad Cookbook PDF with 6 regional potato salad recipes from Germany LATEST BLOG POSTS ABOUT ME Marta Kieser is a food guide and blogger who lives in Frankfurt with her husband and 1-year-old son. Apart from food guiding, she loves cooking, having guests over, swimming, hiking, and running.