The “spaghetti alla Carbonara” recipe, one of the most iconic of Italian cuisine, has become famous all over the world in the last 70 years. Although the origins of this tasty dish are still very uncertain today, one of the most accredited versions is that it was born after the liberation of Rome by the Americans during the II World War. It is generally thought that the recipe was shaped from the intuition of an unknown cook, that by using military rations – including powdered eggs and bacon – would have mixed them ingeniously together to season pasta.
11.5 oz Barilla Thick Spaghetti
1 tbsp extra virgin olive oil
1 cup Guanciale, Julienne cut
3/4 cup Pecorino Romano cheese
freshly ground black pepper, to taste
Sea salt, to taste
Cook the pasta according to directions.
Meanwhile, sauté the Guanciale with oil until crispy.
In a bowl mix the yolks, the Pecorino Romano cheese, black pepper and salt. Stir in 1/3 cup of the cooking water to loosen up the mixture
Drain pasta al dente, then toss with the crispy Guanciale.
Stir in the yolk mixture and mix well over low heat until the sauce starts thickening, but make sure the eggs do not become overcooked.