What is
Spaghetti alla Carbonara?

Spaghetti alla Carbonara is a classic Italian pasta dish made with a creamy sauce of eggs, cheese, pancetta, and pepper. The dish is known for its simplicity and rich flavor, making it a beloved staple of Roman cuisine.

Origins & History

The origin of Spaghetti alla Carbonara is widely debated, but it is believed to have originated in the Lazio region of Italy, particularly in Rome. Some sources suggest it was created by coal miners ('carbonari' in Italian), which might explain the name given the dish's hearty ingredients. It became popular in the mid-20th century, especially after World War II when American soldiers introduced bacon and eggs to the local cuisine.

Taste & Texture

The dish has a savory and creamy flavor profile, with a balance of richness from the eggs and cheese, and a smoky taste from the pancetta, complemented by the slight heat of freshly cracked black pepper.

Ingredients

Spaghetti

A long, thin, cylindrical pasta made from durum wheat semolina flour and water.

Pancetta

An Italian cured pork belly, which is seasoned and rolled, often used for its rich and savory flavor.

Eggs

Typically large eggs are used to create the creamy sauce; they also provide richness to the dish.

Pecorino Romano cheese

A hard, salty Italian cheese made from sheep's milk, used for grating over the pasta and mixing into the sauce.

Black pepper

Freshly cracked black pepper is used to season the dish, adding heat and depth of flavor.

This item may contain the following allergens:

Gluten

Lactose

Eggs

Pork