Los espaguetis con salsa carbonara is an iconic pasta dish from Italian cuisine and, of course, from the Tutto bene trattoria, and the authentic and original version of this dish originated in the city of Rome, and it is the one we serve in our menu.
In this post, I’ll tell you everything you need to know about the history and evolution of this dish, as well as the traditional recipe for Roman pasta alla carbonara and the key ingredients, including guanciale and Roman pecorino cheese.
Origins and history of Roman pasta alla carbonara
The origin of Roman pasta alla carbonara is uncertain, although it is believed to have originated in the Lazio region, in central Italy.
Some theorists suggest that its name comes from the word "carbonaro", which means "charcoal burner" in Italian, since this dish is thought to have been popular among the coal miners in the region.
Others suggest it originated during World War II, when American soldiers in Italy shared with local people their rations of bacon and eggs, which were commonly used to prepare pasta alla carbonara.
Despite the uncertainty about its origin, pasta alla carbonara has become an iconic dish of Roman cuisine and has spread around the world as one of the most popular dishes in Italian gastronomy.
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The traditional recipe for spaghetti with carbonara sauce
Roman pasta alla carbonara is a simple recipe that requires only a few ingredients, but its success depends on the quality of the ingredients and the technique used.
Below is the traditional recipe for Roman pasta alla carbonara:
Ingredients for two people:
- 200 grams of spaghetti (preferably durum wheat)
- 100 grams of Guanciale
- 3 Egg Yolks (best if from free-range hens)
- 100 grams of grated Roman pecorino cheese
- Freshly ground black pepper
Preparation:
- Cook the pasta in salted water following the package instructions until al dente.
- Meanwhile, cut the guanciale or pancetta into thin strips and brown in a skillet over medium heat until crisp.
- In a bowl, whisk the egg yolks with a pinch of salt and plenty of freshly ground black pepper.
- Add the grated Roman pecorino cheese to the eggs and mix well.
- Pour into the bowl, add a ladle of cooking water, and mix.
- Drain the pasta and add it to the skillet with the guanciale, stirring for 1-2 minutes so the flavors come together, then add some of the cooking water back into the skillet.
- Remove the skillet from the heat and add the egg-and-cheese mixture to the pasta, mixing quickly so that all the ingredients combine and the egg heats up but doesn’t overcook, leaving it creamy.
It’s important to mention that in the traditional recipe for Roman pasta alla carbonara, no cream or onion is used, as is commonly found in some versions of this dish outside Italy.
Also, using guanciale instead of bacon is essential to achieve the authentic flavor of Roman pasta alla carbonara.
What is the best pasta for carbonara
Choosing the type of Italian pasta is important to prepare the authentic Roman spaghetti alla carbonara.
Spaghetti is the most common and is considered the best for this dish, since its shape allows the sauce to cling well to the pasta and for the guanciale to be distributed evenly.
It’s recommended to use high-quality durum wheat pasta that trafilata al bronzo (pasta cut with bronze) to get a better texture and flavor.
What is trafilata al bronzo pasta
Trafilata al bronzo pasta is a term used to describe a type of pasta made using a traditional technique in which a bronze machine is used to shape it.
The term "trafilata" refers to the process of extruding the dough through a bronze machine, which gives the pasta a porous and rough texture, allowing the sauce to cling better to the pasta.
The extrusion process through a bronze die also helps create a more resilient, higher-quality pasta.
Trafilata al bronzo pasta is considered a high-quality pasta and is made with simple, natural ingredients, such as durum wheat flour and water, making it very healthy.
This manufacturing process is widely used in the Italian region of Puglia, where some of the best pastas in the world are produced.
What is Guanciale
Guanciale is a fundamental ingredient in Roman pasta alla carbonara. It is a type of cured bacon made with the pig’s cheek, and its flavor is milder and more delicate than that of traditional bacon.
Guanciale is cut into thin strips and browned in a skillet to achieve a crisp, smoky flavor that blends perfectly with the egg-and-cheese sauce.
Roman pecorino
Roman pecorino cheese is another essential ingredient in Roman pasta alla carbonara.
It is a hard, salty cheese made with sheep’s milk that is grated and mixed with the eggs and pepper to create a creamy, tasty sauce.
It’s important to mention that in the traditional recipe for Roman pasta alla carbonara, no cream or onion is used, as is commonly found in some versions of this dish outside Italy.
Also, using guanciale or pancetta instead of bacon is essential to achieve the authentic flavor of Roman pasta alla carbonara.
Where to eat the best carbonara pasta.
Roman pasta alla carbonara is an iconic dish of Italian cuisine, and the Roman version is the authentic and original one. Its simplicity and delicious flavor make it a perfect choice for any occasion.
Now that you know its history and its traditional recipe, go ahead and try it at the place they say is the best Italian restaurant in Málaga and Fuengirola, and enjoy it like a true Italiano.
If you’re looking for authentic Italian carbonara and for Italians in Fuengirola we’re waiting for you at Tutto Bene.
Ahh !!!! and we also have spaghetti carbonara without Gluten.....