Authentic Spaghetti alla Carbonara Recipe

Spaghetti alla carbonara is one of the most iconic dishes of Italian cuisine, loved worldwide for its simplicity and unique taste. Let's explore its history and the perfect recipe to prepare it at home with just a few ingredients.

The Origins of Carbonara

The history of spaghetti alla carbonara is curious and fascinating. The first official appearance of carbonara seems to date back to 1952 in the United States, where it was published in a Chicago restaurant guide titled "An Extraordinary Guide to What’s Cooking on Chicago’s Near North Side", written by Patricia Bronté. In this context, the restaurant "Armando's" is reviewed, and a recipe very similar to the one we know today is described.

In Italy, the first recipe appeared in 1954 in the magazine La Cucina Italiana, but with some variations: in addition to spaghetti and eggs, pancetta, Gruyère cheese, and garlic were used.

It was only in 1960, with the publication of the book "La grande cucina", that the version closest to the current tradition was established. In this recipe, guanciale replaced pancetta, while cream, present in earlier versions, gradually disappeared by the 1980s.

The Traditional Ingredients of Carbonara

Today, carbonara is known for its simple and authentic recipe that requires just a few but essential ingredients:

• Eggs (mainly yolks)
• Pecorino Romano DOP
• Guanciale
• Black pepper

Some ingredients that were used in earlier versions, like white wine, garlic, or parsley, have been dropped over time, leaving space for the classic version that we know and love today.

The Perfect Pasta for Carbonara

Although carbonara is often prepared with Tonnarelli or Spaghettoni, other types of pasta like Rigatoni, which we produce at our company, are another ideal format for Carbonara. Thanks to their ridged shape, rigatoni perfectly hold the sauce, offering an intense taste experience. However, for this recipe, we have chosen to use our high-quality Spaghettone, which provides a perfect balance between texture and flavor.

Ingredients for 4 people:

• 320 g of Spaghettoni | Bronze-drawn Pasta 500 g èViva
• 150 g of Guanciale
• 5 medium Egg Yolks
• 50 g of Pecorino Romano DOP
• Salt to taste
• Black pepper to taste

Preparation:

1. Bring plenty of salted water to a boil in a pot and cook the spaghetti until al dente.
2. In the meantime, cut the guanciale into strips and cook it in a pan without oil over medium heat until it becomes crispy and releases its fat.
3. Beat the egg yolks in a bowl, add the grated Pecorino Romano, ground black pepper, and a pinch of salt.
4. Drain the spaghetti al dente and reserve a ladleful of cooking water.
5. Return the spaghetti to the pot and add the crispy guanciale. With the heat off, pour in the egg and Pecorino mixture, stirring quickly.
6. If the sauce is too thick, add a little cooking water to achieve a creamy consistency.
7. Serve immediately with an extra sprinkle of Pecorino Romano and black pepper.

Tips for the Perfect Carbonara

• Type of pasta: Use high-quality spaghetti for the best result, such as Spaghettoni | Bronze-drawn Pasta 500 g èViva, which ensures perfect texture.
• Guanciale vs Pancetta: Always choose guanciale over pancetta for its richer and more authentic flavor.
• Pecorino Romano: Choose a well-aged Pecorino for a bold and savory taste, but be mindful of how much salt you add to the dish.

History and Tradition in Your Kitchen

Carbonara is a dish that carries with it tradition, history, and authentic flavors. It is a symbol of Italian cuisine that has managed to conquer the world, adapting over time but keeping its essential ingredients intact. Preparing an authentic carbonara requires just a few steps and careful attention to the quality of the ingredients, but the final result is a burst of flavor.

The Choice of Ingredients Makes the Difference

To achieve an excellent carbonara, the most important element is the quality of the ingredients. Choosing a pasta like our èViva will not only make a difference in taste and aroma but also guarantee perfect cooking. Our spaghetti has a texture that blends perfectly with the sauce and a thickness similar to tonnarelli, which industrial products cannot offer.

Moreover, by choosing our pasta, you can be sure you are serving real food: a completely natural pasta, free from glyphosate, pesticides, and additives of any kind.

Buy now and experience the difference of our flour for a dish that respects both tradition and quality.