Spaghetti alla Carbonara

Name: Spaghetti alla Carbonara
Cuisine: Italian
Ingredients: 400g spaghetti; 150g guanciale (cured pork cheek); 3 whole + 1 yolk eggs (whole and yolks); 100g Pecorino Romano cheese; to taste black pepper; to taste salt

Spaghetti alla Carbonara is a traditional Italian pasta dish from Rome, characterized by its creamy sauce made from eggs, Pecorino Romano cheese, cured pork, and black pepper. It embodies the simplicity and richness of Roman cuisine and is celebrated worldwide for its comforting flavors.

6 ingredients

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Culinary DNA Preview

Italian85%

Influencing Culture15%

Ingredients

spaghetti
400g
guanciale (cured pork cheek)
150g
eggs (whole and yolks)
3 whole + 1 yolk
Pecorino Romano cheese
100g
black pepper
to taste
salt
to taste

Method

Steps not available

Origin Story

The dish likely originated in mid-20th century Rome, possibly influenced by coal miners ('carbonari') who favored its hearty ingredients. It reflects a fusion of local Italian products and some American ingredients introduced during World War II.

Culinary DNA

Ingredient ancestry breakdown

Italian85%

ingredients+techniques

Influencing Culture15%

ingredient_origin

Techniques

sautéing whisking boiling emulsifying

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Western Europecuisines →Foodways connections →