SPAGHETTI carbonara
When you think of Pasta alla Carbonara, the first city that comes to mind is Rome, but its origins are more uncertain than you might expect. Some believe that the name carbonara comes from the carbonai, the charcoal burners of the Apennine mountains who are said to have created this dish with the few simple ingredients they always carried with them.
History, however, seems to tell another version of the facts: an even more unusual version, if you will, involving American soldiers. It is said that during World War II, U.S. soldiers combined their rationed powdered eggs and bacon with pasta and Pecorino cheese provided by Italian shopkeepers and merchants. The result? A practical, simple, yet delicious and nourishing dish. We may never know the absolute truth about its origins, but in the end, that’s not what matters most. What makes Carbonara truly special is its timeless appeal, its legendary creaminess, and its irresistible aroma that has captured hearts across the globe.
Every chef has their own secret to achieving the perfect Carbonara. There are those who strictly use room-temperature eggs to ensure the ideal consistency, while others toast freshly ground black pepper in a pan to enhance its aroma. Some even smoke the guanciale, while others mix a touch of Parmigiano Reggiano with the Pecorino for a unique twist. Even in the most traditional and iconic recipes, there’s always room for a personal touch that makes a dish truly your own.
Preparation time: 15 minutes
Cooking time: 10 minutes
Servings: 4
Ingredients
11.3 oz - 320 g of Spaghetti with wheat germ Toscana Food Love
5.3 - 150 g of Guanciale (Pork Jawl) Toscana Food Love
1.7 oz - 50 g of Pecorino Romano DOP Toscana Food Love
4 egg yolks
Black pepper in grains
Method
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Cook the pasta in plenty of boiling salted water.
- Meanwhile, cut the guanciale into thin strips and brown it in a nonstick pan for a few minutes over medium-high heat.
- Pour the egg yolks into a bowl, add the grated pecorino cheese and freshly ground black pepper, then whisk by hand until you get a smooth, creamy mixture.
- Drain the pasta and toss it in the pan with the guanciale.
- Remove the pan from the heat, then pour in the egg mixture, stirring well to mix all the ingredients.
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Serve with an extra sprinkle of black pepper or more grated Pecorino Romano on top.
Tip
Spaghetti isn’t the only way to enjoy carbonara! If you love short pasta, try this classic recipe with our Penne with wheat germ or Pici by Toscana Food Love—it's just as delicious.
Also in Cookbook
PENNE with Tomato Passata and Leccino Olives
A centuries-old plant with great charm and equally irresistible fruit: the Leccino olive tree is famous for its great strength, resilience and its olives that are aromatic and enveloping in flavor. One leads to another—which is why we recommend keeping some on hand to make this delicious traditional recipe.
And if you are a long-pasta lover, try this recipe with Pappardelle or Spaghetti, both made with wheat germ and carefully selected for you by Toscana Food Love.
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When we first introduced you to our Tuscan pici, we immediately recommended trying them with Cacio e Pepe—so in a way, we made a promise. And today, we’re here to keep it.
This classic Pici Cacio e Pepe recipe is wonderfully simple to prepare. Its success lies in the extraordinary and unforgettable flavors of just three ingredients: pasta, Pecorino cheese, and black pepper. Its preparation is an opportunity to be enveloped in the scents and warmth of Tuscan cuisine, in absolute (and precious) relaxation.
PIZZA with yellow datterino tomato puree, olives, and grilled eggplant
There are few dishes as beloved as pizza. Since its first appearance on our planet, it has been such a success that it has captured the curiosity not just of chefs, but also of scientists who are now exploring the best way to send it to the uncharted depths of space.
Preparing our pizza with yellow datterino tomato puree, olives, and grilled eggplant doesn’t require a degree in astrophysics, but we can certainly call its flavor “out of this world.”