Spaghetti Carbonara: A Dish Born in Wartime

The True Story Behind Spaghetti Carbonara

Spaghetti Carbonara is one of Roman cuisine’s most famous and beloved dishes, yet its origin remains debatable. Several theories exist about how this simple yet sophisticated dish came to be.

One of the most well-known and frequently told stories returns to World War II. After the liberation of Rome in 1944 by Allied forces, many American soldiers began eating in the city. At the time, it was difficult for the local population to access certain foods. However, the soldiers brought ingredients like bacon and eggs, which they often had in their rations. Out of this encounter between Americans and Italians, Spaghetti Carbonara was born: a combination of Italian pasta with the soldiers’ ingredients. The Italians replaced American bacon with Guanciale (cured pork cheek) and enriched the dish with Pecorino Romano and black pepper, creating the version of Spaghetti Carbonara we know today.

Another theory traces Spaghetti Carbonara back to the traditional Roman shepherds who worked in the Apennine mountains. These “carbonari” (charcoal workers) carried simple, durable ingredients like eggs, cheese, and dried meat. They made simple yet nourishing meals from these ingredients, which they cooked over open flames—likely an early version of today’s Spaghetti Carbonara.

No matter which story you prefer, one thing is sure: Spaghetti Carbonara is a valid symbol of Roman cuisine and a perfect example of how a few high-quality ingredients can create a delicious and world-famous dish.

The Ultimate Spaghetti Carbonara Recipe

You don’t need many ingredients to make a genuinely authentic Spaghetti Carbonara, but quality and technique are crucial. Here’s the classic recipe as it’s prepared in Rome:

Ingredients (for four people):

400 g Spaghetti (durum wheat)
150 g Guanciale (pork cheek), cut into fine strips
Four egg yolks (fresh and high quality)
100 g Pecorino Romano (finely grated)
Freshly ground black pepper
Salt (for the pasta water)

Preparation Spaghetti Carbonara:

Preparation: Guanciale is the most essential ingredient for perfect Carbonara. It gives the dish its distinct flavor. If you can’t find Guanciale, you may substitute it with pancetta, but never bacon—that would compromise the dish’s authenticity.
Cook the pasta: Bring a large pot of water to a boil. Once boiling, add plenty of salt and the spaghetti. Cook the pasta al dente, which should take about 8-9 minutes. Necessary: Reserve some pasta water before draining, as it will be used later to achieve the perfect sauce consistency.
Fry the Guanciale: In a large, heavy skillet, fry the Guanciale over medium heat without any additional oil. The Guanciale will render its fat and turn wonderfully crispy. Be careful not to burn it – the fat should remain clear and take on a golden color. Once it’s crispy, remove the pan from the heat.
Prepare the Carbonara sauce: In a bowl, whisk together the egg yolks, Pecorino Romano, and a generous amount of freshly ground black pepper. This is where the magic happens: The mixture should have a thick, creamy texture. Using only egg yolks is essential—the sauce’s richness comes from them alone.
Final preparation: Once the spaghetti is al dente, drain it well (but not entirely—some pasta water should still cling to the noodles). Add the spaghetti directly to the pan with the Guanciale. Lower the heat to a gentle level.Remove the pan from the heat and pour the egg yolk-Pecorino mixture over the spaghetti. This is crucial: Stir the pasta quickly and evenly so the egg yolks slowly combine with the Guanciale fat to create a creamy sauce. If the sauce is too thick, add a small splash of the reserved hot pasta water until the consistency is perfectly creamy. Never stir the sauce directly on the heat, or the eggs will scramble!
Plating: Serve the Carbonara immediately on pre-warmed plates. Garnish with extra Pecorino Romano and freshly ground black pepper. Avoid adding ingredients like cream or garlic – that would violate Roman tradition!

A Few Tips from the Chef:

Always use Guanciale and Pecorino Romano, essential to the dish’s authenticity.
Timing is critical – never let the sauce cook on direct heat, or the eggs will curdle.
Keep some pasta water handy – your secret to achieving the perfect creaminess.

Buon appetito! With this recipe, you’ll enjoy Spaghetti Carbonara like a true Roman master chef.