Traditional Spaghetti Carbonara is a classic Italian dish from Rome, known for its simplicity and rich flavors. The dish is believed to have originated during World War II when Roman cooks used easily accessible ingredients like eggs, pancetta (or guanciale), and pasta to feed Allied soldiers.
Unlike other pasta dishes, carbonara doesn’t use cream; instead, the sauce is made by tossing hot pasta with a mixture of beaten eggs, Pecorino Romano cheese, and black pepper. The heat from the pasta gently cooks the eggs, creating a creamy, velvety sauce. Crispy pancetta (or guanciale) adds a savory, salty depth.
Today, carbonara is prepared much the same way, emphasizing quality ingredients and technique. The key to a great carbonara is balancing the creamy texture without overcooking the eggs, using the pasta water to adjust consistency. It’s a beloved comfort dish that remains a staple in Italian cuisine.
