There are many theories for the origin of the name, which may be more recent than the dish itself. Since the name is derived from carbonaro – the Italian word for charcoal burner -, some believe the dish was first made as a hearty meal for Italian charcoal workers.
Ingredients for 2 people:
- 150g guanciale – a special kind of bacon mostly used in pasta sauce such as amatriciana;
- 200g pasta – I chose the winter-farfalle;
- 100g pecorino;
- 1 whole egg and 4 yolks;
- salt & pepper.
Boil a large cooking pot of water.
Chop the guanciale, having first removed any rind, grate the pecorino and beat the eggs in a medium bowl, season with freshly grated black pepper and set everything aside.
Cook the pasta following the indication on the box.
Fry the guanciale until it is golden and crisp. Keep the heat under the guanciale on low.
When the pasta is ready put it in the frying pan with the meat. Don’t worry if a little water drops in the pan as well and don’t throw the rest of the pasta water away yet.
Mix most of the cheese in with the eggs. Take the pan with pasta and guanciale off the heat and quickly pour in the eggs and cheese.
Add extra pasta cooking water to keep it saucy if it is necessary – it should be moist not wet.
Be careful on using salt – both the guanciale and the pecorino are usually quite salty.
Serve your carbonara with some cheese on top, if you like.
As usual you can find all the ingredients I used for my recipe in our grocery shop.