When talking about the history behind Pasta alla Carbonara, there are several theories that I have researched a bit around, and they are all very interesting.

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

The name "carbonara" is said to come 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 in Italian cuisine, appreciated by food lovers all over the world.

Authentic Pasta alla Carbonara Recipe: 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 shapes can also be used)
• 200 g real Italian guanciale (preferred over bacon (pancetta): guanciale is made from pork cheeks )
• 3-4 high-quality eggs
• 100 g Pecorino romano 
• Freshly ground black pepper

Procedure:

1. Start 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. Brown them in a dry pan over low heat (to avoid burning the guanciale) until they are crispy and golden. This step is important to extract the deep flavor from the guanciale fat. Remember, it is not necessary to fry them in oil or (worse!) butter. The fat from the guanciale is enough to give it a nice and even fry.
3. In a bowl, whisk the eggs together with the grated pecorino cheese (in alternative, if you like a milder flavor, use Parmigiano Reggiano 24 months or more) and a generous amount of freshly ground black pepper. It is important to do this gently to achieve a creamy and silky sauce.
4. If the sauce seems too thick, you can add a little of the reserved pasta cooking water to thin it out and achieve the desired consistency. This is an important trick! :-)
5. Once 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 additional 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 perfectly complement the rich flavor of the pasta and adds a note of red fruits that goes well with the spicy and savory elements of the dish. The right amount of tannins balances the fat from the eggs and guanciale .

Try this recipe and let me know what you think.

Buon appetito!