Pasta alla Carbonara: The BEST pasta in the world. Mic drop.

If you’re looking for the ultimate comfort food, look no further than pasta alla carbonara. This classic Italian dish combines simple ingredients like pasta, eggs, cheese, and pancetta to create a rich and creamy sauce that’s guaranteed to warm your soul.

In the world of culinary history, few stories have sparked as much zestful debate as the origin of pasta alla carbonara. Now, one vibrant thread leads us to the Allied liberation of Rome in 1944, a time when American GIs infused their daily rations of eggs and bacon into the Italian dining scene. Adding weight to this tale is the first documented mention of the dish in the 1950 edition of the newspaper La stampa, which describes it as a favorite among American servicemen.

Legend has it that pasta alla carbonara was invented in the 1940s in Rome, where it was a favorite among charcoal workers. The dish was supposedly named after the charcoal (carbon) used to cook the meat, which was then mixed with pasta and cheese to create a hearty meal.

Today, carbonara has become a beloved staple in Italian cuisine, with many variations and interpretations found throughout the country. In fact, there’s even a National Carbonara Day in Italy, celebrated on April 6th each year.

But despite its popularity, carbonara remains a dish that’s notoriously difficult to get right. The key is in the sauce, which must be creamy and smooth without being too heavy or eggy. And this is where many home cooks and even professional chefs go wrong. Don’t even get us started on what happened when Gordon Ramsay dared to put his own twist on the recipe.

so. If you want to try making carbonara at home, you’ll have to do it right. Italian grandmas and Italian food purists everywhere will be watching, ready to judge your every move.

The Authentic Carbonara Recipe

To make authentic pasta alla carbonara, you’ll need just a few simple ingredients:

• Spaghetti (or rigatoni)
• Eggs
• Pecorino Romano cheese (or Parmigiano Reggiano, if you prefer)
• Guanciale (or pancetta, if you’re feeling less fancy)
• Salt and pepper

Here’s how to do it:

1. Cook the pasta in a large pot of salted water until it’s al dente. Don’t overcook it, or you’ll end up with mushy carbonara.
2. While the pasta is cooking, cut the guanciale into thin slices and cook it (without adding oil) in a pan until it’s crispy. Set it aside and don’t throw away the melted fat.
3. In a bowl, beat the eggs together with the cheese and a generous pinch of black pepper (if you wanna go all-in, add to the mixture some of the melted fat from the pan).
4. When the pasta is done, drain it and add it to the pan with the guanciale. Turn off the heat and let the pasta cool for a minute.
5. Add the egg and cheese mixture to the pan and stir quickly to coat the pasta. The heat from the pasta will cook the eggs and create a creamy sauce.
6. serve immediately, garnished with more cheese and black pepper.

And that’s it! Simple, right? But don’t be fooled by its simplicity – when done right, pasta alla carbonara is a thing of beauty.