Carbonara

Did you know that carbonara was popularized by American soldiers after World War II?

Its name is said to come from the word “Carbonaro”, meaning charcoal burner, and is therefore rumored to have been made as a meal for Italian charcoal workers.

This dish typically contains raw eggs, grated pecorino Romano, ground black pepper, guanciale, pancetta or bacon.

It remains one of the most popular Italian pasta dishes across the world.

What else do you know about carbonara?

Ingredients:

1. 1/3 pounds of pasta (ideally spaghetti or linguine)

2. 1 tbsp of freshly cracked black pepper

3. 1 ½ cups of freshly grated Pecorino Romano (or Parmigiano Reggiano) cheese

4. 1/3 pound of bacon (ideally Guanciale or Pancetta)

1. 3 egg yolks + 1 whole egg

Instructions:

1. In a bowl mix the egg yolks, the whole egg, the cheese and the pepper

2. Cook pasta in salted boiling water 1 minute less to package instructions

3. Once pasta cooked, reserve 1 ½ cups of pasta water and then strain pasta

4. Cook bacon over medium high heat until crispy and drain 2/3 of rendered fat

5. Add the pasta and the egg sauce

5. In medium low heat, stir constantly and add the pasta water gradually and keep stirring until a sauce is formed

6. Serve with more pepper and cheese on top

Enjoy!