What's indeed to be considered an authentic Spaghetti alla Carbonara (kahr-boh-NAH-rah). An Italian pasta recipe from Roman cuisine. I visited Rome a few times in my life and since then I always enjoyed eating their best carbonara. Sure is one of the most delectable and easy Italian pasta recipe you can make at home...
Some say it derives from a nineteenth-century secret political society called: "Carbonari". Others believe it comes from Abruzzo's and Lazio's coal miners lunch. Whatever its origin it's a Roman dish served in trattoria (local restaurant) of many Italian cities.
Spaghetti alla carbonara could have many variations that include adding a little garlic, onion, hot pepper and parsley. But the Italian-American variation is too often made with the addition of heavy cream or even another pasta shape like rigatoni. I think this dish is best at its purest with the only flavors of the Italian "guanciale" or "pancetta" and the Pecorino cheese to enhance this egg-coated spaghetti recipe.
The authentic recipe does not use heavy cream, so leaving spaghetti lighter and less caloric, but willingly is a variation to try. Another variation is to use half dose of Pecorino Romano cheese and half dose of grated Parmigiano Reggiano. Anyway the authentic carbonara just calls for Pecorino Romano which is best for this recipe. If you like or don't have pecorino cheese instaed you can use Parmigiano Reggiano.
I'm sure you can find a much better spaghetti alla carbonara if you are in Rome than the one described here.
Mainly, because it’s difficult to find authentic guanciale (pork cheek) at grocery stores abroad. It’s a real mission even for me that I live in Italy. So that’s why it’s easy to fall back on store-bought diced bacon.
But if you are planning to visit Rome in a next future there are a few places where you can eat some of the best carbonara around: Best Spaghetti alla Carbonara in Rome...
I tried to do my best, but I could only put my hands on some diced bacon that I got at the grocery store. Maybe I could have done a better job searching longer for a piece of guanciale, but instead I held on. I thought I didn't want to dishearten you if you might not get a piece of authentic guanciale were you live.
Scale up and double the ingredients if you need more servings. Anyway an egg yolk for person is the way to go if you want to make more carbonara to season your pasta.
Yes, spaghetti or rigatoni pasta shape makes carbonara a simple recipe and yet very tasty. Another easy spaghetti recipe I like to make that you can try is spaghetti alla puttanesca with olives and anchovies.