Spaghetti carbonara
An Italian classic
Spaghetti carbonara is perhaps one of the most famous pasta dishes to come out of Italy.
What many people don’t realize, however, is that it began as a simple meal for workers. It was traditionally eaten by charcoal workers in the Lazio region around Rome. The name itself gives a clue, as carbo is the Latin word for charcoal. It was filling, uncomplicated, and above all quick to prepare after a long day of work. Today, carbonara has become a world-famous classic found on the menu of almost every Italian restaurant.
Simplicity and pure flavors
What makes spaghetti carbonara so special is its simplicity. Just a handful of ingredients are enough to create incredible flavor. We prefer pancetta over the pre-packaged bacon pieces often found in supermarkets. Pancetta has a richer flavor and a better balance of meat and fat.
For the cheese, we prefer Pecorino Romano, just as they do in Lazio. Parmesan is also a great option if that’s what you have on hand. Beyond that, all you need are two eggs, a few cloves of garlic, and a shallot. A good carbonara really doesn’t require much more.
The secret isn’t a long list of ingredients, but the way everything comes together. The creamy sauce is created by the warm mixture of eggs and cheese coating the pasta. By keeping things simple, you allow the ingredients to shine. While many American-style versions include heavy cream, traditional carbonara relies on eggs and cheese alone for its signature creamy texture.
From then to now
One of the things we love most about spaghetti carbonara is that it always works. What started as a hearty meal for workers has become a dish people love to share around the table. It’s simple, quick to make, and packed with flavor. Serve it with a fresh salad and you have a complete meal everyone will enjoy.
What continues to amaze us about Italian cooking is how something so simple can taste so good. And perhaps that’s the real strength of Italian cuisine: going back to the basics, skipping the unnecessary extras, and letting great ingredients do the work.
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Spaghetti carbonara
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
Spaghetti carbonara is made with pancetta, eggs, and Pecorino Romano for a classic Italian pasta dish.
Ingredients
- 6 oz spaghetti
- 5 oz pancetta (or bacon), diced
- 1 cup Pecorino Romano cheese (or Parmesan), grated
- 2 large eggs
- 1 shallot
- 1 clove garlic
- A splash of white wine, optional
- Fresh parsley, optional
- Coarse sea salt
Instructions
- Cook the spaghetti according to the package directions until al dente.
- Meanwhile, cut the pancetta into small cubes. Cook it in a large skillet without oil for about 5 minutes.
- Finely chop the shallot and garlic. Add them to the pancetta and cook, stirring regularly, until softened.
- Add a generous splash of white wine, or some of the pasta cooking water, and let it simmer until the spaghetti is ready.
- In a mixing bowl, whisk the eggs. Add about 2/3 cup grated Pecorino Romano and mix well.
- Add the spaghetti to the pancetta mixture, followed by the egg mixture. Stir continuously. This is important, otherwise you’ll end up with scrambled eggs.
- Season with freshly ground black pepper and add the remaining Pecorino Romano. Add a little coarse sea salt to taste, but don’t use too much, as the pancetta and cheese are already quite salty.
- Finish with fresh parsley, if desired, and serve with a simple green salad.
- Cook Time: 20 minutes
- Category: Dinner
- Method: Boiling, Sautéing
- Cuisine: Italian
