It is one of the symbolic dishes of Roman cuisine, loved all over the world for its simplicity and bold flavor. Probably created after World War II, it combines humble yet tasty ingredients like eggs, pecorino cheese, guanciale, and black pepper. According to some theories, it owes its name to the 'carbonari', the coal workers who prepared it with easily available ingredients. Today it is considered a masterpiece of Italian tradition, an emblem of balance between few elements and authentic flavors
Cut the guanciale into strips and brown it in a large pan. Cook for 6–7 minutes until the fat has melted and the guanciale is shiny and crispy
2
Put a pot of salted water on the stove, bring it to a boil and add the pasta
3
In a bowl, mix the eggs, grated pecorino, pepper, and the melted fat from the guanciale until you get a thick, smooth cream
4
Drain the pasta al dente and toss it for a few seconds in the pan with the guanciale and a little cooking water over high heat
5
Turn off the heat, let the pan cool slightly, and add the cream, stirring until perfectly combined
Cost
It is a relatively inexpensive dish, as it uses simple and easily available ingredients such as eggs, pasta, and pecorino. Guanciale can be the most expensive component, but only a moderate amount is needed. Overall, it is an affordable dish for home cooks who don't want to spend too much
Health
Carbonara is rich in protein thanks to eggs and guanciale and provides quick energy from the pasta. However, it is also quite high in calories and saturated fats, so it should be eaten in moderation. For a lighter version, you can reduce the guanciale or balance the meal with vegetables
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