Spaghetti, Carbonara is an Italian pasta dish based on eggs, pecorino romano, guanciale, and black pepper. The dish was in the middle of the 20th century.
The recipes vary, although all agree that cheese (Parmesan, pecorino, or a mixture), egg yolks (or whole eggs), cured fatty pork, and black pepper are standard. The pork is fried in fat (olive oil or lard); a mixture of eggs, cheese, and butter or olive oil is combined with the hot pasta, cooking the eggs; the pork is then added to the pasta. Guanciale is the most traditional meat, but pancetta is also used. In the US, it is frequently made with American bacon.
Cream is not popular in Italian recipes, but is used in the United States, France, Spain, the United Kingdom, Australia and Russia (especially in Moscow). Other Anglo/Franco versions on carbonara may include peas, broccoli or other vegetables added for colour Yet another American version includes mushrooms. Most of these preparations have more sauce than the Italian versions.
In all versions of the recipe, the eggs are added to the sauce raw, and cook (coagulate) with the heat of the pasta itself.
Try this spicey version !
