The precise origin of carbonara is debated, but food historians generally link it to a 20th-century evolution of older rustic Abruzzo and Lazio dishes like cacio e ova. It became an urban staple in Rome during World War II, evolving into the classic Roman preparation known today.
Many restaurateurs in the UK add cream, but there is no cream in the traditional recipe at all. Instead, the sauce is created by emulsifying eggs with hot pasta water and adding Pecorino cheese, which produces a rich, creamy texture. Everything else is just pasta with its topping.
Carbonara Recipe and Pairing Wine Spumante Polvanera
I started preparing the classic pasta dish from Roma, Carbonara, and immediatly my mouth started watering as soon as I heard the pork cheek sizzling in the pan! Carbonara It’s a comforting, no-frills dish and perfect for any lunch or evening meal and how I like to pair carbonara with Spumante Brut Charmat organic by Polvanera.
Ingredients (serves 2)
300g spaghetti
100g guanciale (or pancetta if unavailable)
2 large eggs + 1 egg yolk
50g Pecorino Romano cheese (finely grated)
Freshly ground black pepper
Salt (for pasta water)
Method
Boil the pasta, bring salted water to a boil and cook the spaghetti until al dente.
Cook the guanciale or pancetta, cut into small strips and fry gently in a pan until crispy and golden. No oil needed. Prepare the sauce, in a bowl, whisk together the eggs, egg yolk, grated Pecorino, and a good amount of black pepper. Combine everything, Save a cup of pasta water, then drain the pasta.
Add the hot pasta to the pan with guanciale (off the heat).
Quickly pour in the egg mixture, tossing well so it becomes creamy—not scrambled.
Add a splash of pasta water if needed for a silky texture.
Serve immediately, finish with extra Pecorino and black pepper.
