When it comes to the story behind Pasta alla Carbonara, there are several theories that I've researched around a bit, and they're all very interesting.

The most popular theory states that the dish was born in Rome after World War II . It is said that the American soldiers stationed in Italy introduced it to the local chefs, who then created a new dish based on the ingredients they had available: eggs, bacon (or in this case, guanciale made of pork cheeks ), cheese and black pepper.

The name "carbonara" should derive from "carbonaro", which means "coal merchant" in Italian. Some claim that the dish became popular among coal miners, which explains the name and the rich and flavorful nature of the dish, perfect for satisfying their need for quick, nutritious and tasty food. Regardless of its origins, Pasta alla Carbonara is now one of the most iconic and beloved dishes of Italian cuisine, appreciated by food lovers around the world.

Authentic recipe for Pasta alla Carbonara: Here is the authentic recipe for Pasta alla Carbonara, straight from the heart of Rome, with passion and tradition in every step:

Ingredients:

• 400 g spaghetti or rigatoni (the classic pasta for carbonara, other forms can also be used)
• 200g real Italian guanciale (preferable to bacon: guanciale is made from pork cheeks)
• 3-4 high quality eggs
• 100 g real Parmigiano Reggiano ( 24 months or more)
• Freshly ground black pepper

Course of action:

1. Begin by cooking the pasta in plenty of salted water until al dente. Remember to save some of the cooking water, it may be useful later.
2. While the pasta is cooking, cut the guanciale into cubes (which I prefer) or strips. Fry them in a dry pan over low heat (to avoid burning the guanciale) until crisp and golden. This step is important to extract the deep flavor from the guanciale fat. Remember that it is not necessary to fry them in oil or (worse!) butter. The fat from the guanciale is sufficient to give it a pleasant and uniform frying.
3. In a bowl, whisk the eggs together with the grated Parmigiano Reggiano and a generous amount of freshly ground black pepper. It is important to do this carefully to achieve a creamy and silky sauce.
4. If the sauce seems too thick, you can add some of the saved cooking water from the pasta to thin it and achieve the desired consistency. This is an important trick! :-)
5. When the pasta is cooked, drain it and add it to the pan with the fried guanciale. Gently mix the pasta with the guanciale and let it absorb the delicious flavor.
6. Remove the pan from the heat and immediately add the egg mixture to the pasta. It is better to do this without heat , so that the eggs do not coagulate too much and form lumps, which can make the dish too dry.
7. Serve immediately and top with extra Parmigiano Reggiano and freshly ground black pepper to taste.

Now your authentic Pasta alla Carbonara is ready to be enjoyed! Remember to serve it with a good bottle of Italian wine and good company. I recommend a red wine like a Chianti Classico , which has a fruity character and soft tannins that go perfectly with the rich flavor of the pasta and add a note of red fruits that go well with the spicy and salty elements of the dish. The right amount of tannins balances the fat from the eggs and the guanciale .

Try this recipe and let me know what you think.

Bon appetit!