Spaghetti alla Carbonara
Spaghetti alla carbonara is the ultimate Italian comfort food! Deliciously cooked spaghetti tossed with garlic and onion, crispy bacon and lightly cooked eggs with a parmesan cheese. This dish has a great balance of flavors and textures, taking basic ingredients and bringing them together to create a flavorful and hearty meal. All of your favorite flavors in one dish to be enjoyed with a glass of light Pinot Grigio!
Spaghetti alla Carbonara!
• 1 pound of spaghetti
• 4 tablespoons of extra-virgin olive oil
• 4 garlic cloves
• 1 onion
• 4 slices of bacon
• 1/2 cup of parmesan cheese
• 4 large eggs
• Salt and pepper to taste
1.Bring a large pot of salted water to a boil. Once boiling add in the spaghetti and cook until al dente, about 8-10 minutes. Drain the spaghetti and set aside.
2. Heat the oil in a large skillet over medium heat. Once hot, add in the garlic and onion and cook until fragrant and lightly browned, around 5 minutes.
3. Add in the bacon and cook until crispy, about 8 minutes.
4. In a large bowl, whisk together the parmesan cheese and eggs until combined.
5. Add the cooked spaghetti to the skillet with garlic, onion, and bacon and toss to combine.
6. Pour the egg and parmesan cheese mixture into the skillet and toss until the spaghetti is well coated.
7. Cook for an additional 2-3 minutes on low heat until the eggs are just cooked through.
8. Season with salt and pepper and serve hot!
• Calories: 646
• Fat: 22 grams
• sodium: 842 mg
• protein: 34grams
• carbohydrates: 67 grams
This pasta pairs well with a light and fruity Pinot Grigio.
History of Spaghetti alla Carbonara
Spaghetti alla Carbonara is a well-known Italian pasta dish prepared with egg, cheese, guanciale (cured pork jowl or cheek), black pepper, and spaghetti. Its origin is subject to much debate, as there are dozens of stories claiming to be the true source. Some say that it was created by coal miners from the Lazio region of Italy, others claim that it was American Occupying Forces in Rome who invented it after the end of WWII. Regardless of the origin, Spaghetti alla Carbonara dates back to the 1940s.
Where is Spaghetti alla Carbonara Popular?
Today, it is popular as a traditional Roman dish and can be found in most Italian restaurants. It is one of the most beloved dishes in the country, being served in both restaurants and homes. In the US, the dish is popular in many Italian and non-Italian restaurants, and it has become part of the American cuisine. In some Latin countries such as Peru, you will find versions of this dish served as well.
Ingredients that Can be Substituted
While the original version calls for guanciale and Parmigiano-Reggiano cheese, other variations use pancetta, bacon or shallots instead of guanciale, and pecorino cheese instead of Parmigiano-Reggiano. Some recipes eliminate the egg completely, while others use cream or milk instead, making it a very versatile dish.
In 2011, the traditional Italian recipe was added to the Ark of Taste, part of the Slow Food foundation, to protect and promote the dish. In 2015, the original recipe was labeled as a Traditional Speciality Guaranteed by the European Union, preserving the original recipe for posterity.