Carbonara
Pasta with crisp guanciale, bound off the heat in a sauce of egg yolk, pecorino and black pepper.
What makes it carbonara
- Guanciale, not bacon or pancetta, rendered crisp.
- Egg and pecorino, emulsified off the heat — no cream.
- Plenty of black pepper.
Where it comes from
It first appears in print only in the 1950s, and its origins are argued over. One popular theory credits the bacon and powdered eggs of American soldiers in post-war Rome; another links it to the charcoal burners — carbonari — of the Apennines. Either way it's now a fiercely guarded Roman classic.
Be the first here
Start your own carbonaraNo one here has made carbonara yet. Start it as v1, and every version after is an experiment the next cook can learn from.
