Authentic Spaghetti alla Carbonara Recipe Rome, Italy

Carbonara sauce is traditionally prepared with only egg yolks, pecorino Romano cheese, black pepper, and guanciale, the latter being an essential part of the recipe. Pancetta or bacon are often suggested as a substitute in the absence of guanciale, and Parmigiano-Reggiano is recommended as a replacement for pecorino Romano. However, purists claim that any replacements will result in a carbonara sauce that falls flat in comparison to the original. Likewise, true carbonara aficionados consider the recent trend of adding cream to spaghetti alla carbonara tantamount to culinary sacrilege. The secret to preparing a rich and silky carbonara sauce is in perfect timing and technique: it is crucial to work quickly, as the the egg-based sauce will only be cooked through by the heat from the hot spaghetti if it is added immediately after the pasta is strained. However, the pasta must also be taken off the heat before the eggs ... Read more