Carbonara Sauce
4 servings10 min prep10 min cookMedium
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The Tale of Carbonara Sauce
Story updated
Carbonara's origin is genuinely disputed among food historians: some trace it to Roman charcoal workers (carbonari) who ate hearty egg-and-cured-pork dishes, while others link its creation to the post-World War II period, when American soldiers' rations of eggs and bacon influenced Roman cooks. No account is definitively confirmed.
Ingredients
Scale:· 4 servings
- 4 oz pancetta or guanciale, diced
- 2 whole eggs
- 2 egg yolks
- 1 cup grated pecorino romano
- Black pepper, generously
Instructions
- 1Cook pancetta in a skillet until crisp; reserve the rendered fat.
- 2Whisk eggs, yolks, and pecorino together in a bowl.
- 3Off heat, toss the egg mixture with hot cooked pasta and pancetta, adding pasta water gradually until creamy.
- 4Finish with plenty of black pepper. Do not return to direct heat or the eggs will scramble.
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