Spaghetti alla Carbonara

Spaghetti alla Carbonara

Does January equals a tight budget? Then it’s perfect with some Roman dishes on the table. Since the collapse of the Roman Empire, L’Urbe (Latin for “The City”, i.e. Rome) has been a quite poor city, and the dishes coming from Rome are basic, but not less well tasting. One good example is this Sunday’s lunch – Spagetti alla Carbonara (Spaghetti from the coal woker’s wife). Cheap, basic, quick to make and loved by most people.

The origin of spaghetti alla carbonara is quite torn: some attributes to Umbrian coal workers (Carbonari) that they introduced this dish to the Romans in the nineteenth century, others argue that the inventor was Ippolito Cavalcanti, a noble Neapolitan who published this recipe in a his book.

It also says that this dish was born during the Second World War when the Americans brought in large numbers as bacon and egg powder, which were part of military rations, the inspiration was born Roman cooks this dish simple and yet very tasty. This is most likely the same people that claims pizza as an American dish. And as Artusi had the recipe in his book in the late 19th century, we can ignore that theory and start cooking.
Ingredients, serving 4

* 400 g spaghetti
* 150 g Guanciale (can be replaced with bacon)
* 4 egg jolks and 1 whole egg
* 3 tablespoons of olive oil
* 150 g Pecorino
* Black pepper

Put a large pan containing plenty of water to boil, salt moderately, as this dish is very savory sauce made of guanciale and cheese. About 1 litre of water for each serving plus one. Cok the spaghetti al dente.

Meanwhile, cut the meat into small cubes or strips. Put them in a hot pan with the oil and fry until it slightly crisp, then remove from heat and let cool slightly.

Beat eggs in a bowl then add the cheese, ground pepper (as desired) spaghetti and meat and mix. Taste, and, if necessary, add more salt.

Serve immediately and if necessary add more cheese and ground black pepper.