About
A classic Roman pasta dish made with eggs, Pecorino Romano cheese, guanciale (cured pork cheek), and black pepper. It has a rich, creamy texture without actual cream, and a savory, salty flavor from the guanciale and cheese. Traditionally eaten as a primo (first course) in Italy.
Cultural Context
Carbonara originated in mid-20th century Rome, possibly influenced by American soldiers bringing eggs and bacon after WWII. It's now one of Rome's four classic pasta dishes (with cacio e pepe, amatriciana, and gricia).
Ingredients
400 gspaghetti(or other long pasta)
150 gguanciale(diced)
50 gPecorino Romano(grated)
4 eggs(whole (or 3 yolks + 1 whole egg))
to tasteblack pepper(freshly ground)