Pasta Carbonara is one of Italy’s most iconic dishes, originating in Rome after World War II. The name “carbonara” likely comes from “carbonaro” (charcoal burner), possibly linked to coal miners who enjoyed this hearty meal, or from the generous black pepper resembling coal dust. Authentic versions strictly avoid cream, relying on eggs, Pecorino Romano cheese, guanciale (cured pork jowl), and pepper for a silky sauce created by emulsification.

This dish embodies Italian simplicity: high-quality ingredients transformed into something extraordinary without complexity.

Ingredients (serves 4):

• 400g spaghetti or rigatoni
• 200g guanciale, cut into strips
• 4 large fresh eggs (room temperature)
• 150g Pecorino Romano cheese, finely grated
• Freshly ground black pepper (abundant)
• Salt (for pasta water)

Step-by-Step Instructions:

1. Bring a large pot of salted water to a boil and cook the pasta until al dente.
2. Meanwhile, in a large skillet over medium heat, render the guanciale until golden and crispy (about 8-10 minutes). Do not drain the fat—it’s essential for the sauce.
3. In a bowl, beat the eggs with the grated Pecorino and a generous amount of black pepper until smooth.
4. Once pasta is cooked, reserve 1 cup of pasta water and drain.
5. Remove the skillet from heat, add the hot pasta to the guanciale, and toss to coat in the fat.
6. Quickly pour in the egg-cheese mixture and toss vigorously, adding splashes of reserved pasta water as needed to create a creamy emulsion. Work off the heat to avoid scrambling the eggs.
7. Serve immediately with extra Pecorino and pepper.

Tips for Perfection: Use only the yolks for richer sauce if preferred, and ensure everything is hot to properly temper the eggs.