The word Carbonara is derived from the italian word for charcoal. Some believe that the dish was first made as a hearty meal for Italian charcoal workers. The theory gave rise to the term "coal miner's spaghetti," Others say that it was originally made over charcoal grills, giving it the color of carbon. Another rumor of the origin of the name suggests that the way abundant black pepper was added to the dish, made the black pepper among the sauce look like charcoal.
All recipes for Carbonara vary, though many agree that Pecorino Romano, Egg, black pepper, and cured fatty pork is used among the sauce. Traditionally Guanciale, cured pork cheek, is used for carbonara, but I will be using panchetta, as I could not find any guanciale in my local super market. I used half an onion as well, just because I felt like it.
For cheese, Italians have argued the use of Parmigiano-Reggiano in Carbonara, arguing that Pecorino Romano should be the only cheese used in Carbonara. I think a mixture of the two is best. Pecorino Romano is a rather sharp cheese made from goat milk, and the combination of the naturally sweeter Parmigiano Reggiano with the sharpness of the Pecorino Romano adds more depth to the dish.
When making this dish, you must use free range eggs. They taste way better with this dish. Seriously.
The Result: A rich and extremely smooth pasta. The abundant black pepper gives a strong kick to the eggy creamy pasta, bringing a nice contrast in flavor. The saltiness of the panchetta with the rather sweet onion compliments the sauce.
*The recipe is very much adjustable. No measurements were used when making this dish.
Spaghetti alla Carbonara
Ingredients:
70 grams of Spaghetti
40-60 grams of Panchetta or Guanciale
Half an onion, preferably Maui Onion
Half cup of grated Pecorino Romano
Half cup of grated Parmigiano Reggiano
Alot of Black Pepper
Good quality Extra Virgin Olive Oil
Directions:
Bring large pot of salted water to a boil, add the pasta and cook for 8-10 minutes or until tender, yet firm (al dente).
Dice panchetta in 1/2 centimeter pieces. Fine dice the maui onion.
Heat olive oil in a deep skillet, or medium sized pan, over medium flame. Add a good amount of black pepper to olive oil. Add maui onion and saute about 3 minutes. Add panchetta and saute for about 3 minutes, until bacon is crisp and the fat is rendered.
Beat egg and add equal parts Parmesean and Pecorino to egg. Add about small handful of both cheeses. Beat together. Add generous amount of black pepper.
When pasta is ready, add 1/2 cup of pasta water to panchetta mixture. Drain pasta well, and add to panchetta mixture and toss for 2 minutes. Remove pan from the heat and pour egg/cheese mixture into the pasta, whisking quickly until eggs chicken but do not scramble. If desired, thin out sauce with a bit more of pasta water, until sauce reaches desired consistency.
Season Carbonara with several more turns of black pepper and taste for salt.
Add MORE CHEESE!!!
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