Italian restaurants and dishes can be found on every continent, often adapted but always loved. From fine dining in New York and Paris to street food in Tokyo and Buenos Aires — Italian food speaks a universal language of flavor, comfort, and joy.
Where I learned to cook: New Jersey has one of the largest Italian-American populations in the U.S. — over 1.5 million people, or about 18% of the state’s population. This dates back to the late 19th and early 20th centuries, when millions of Italians immigrated to the U.S., many settling in the Northeast. Cities like Newark, Paterson, Hoboken, and Jersey City became major hubs for Italian immigrants.
One of the most popular Italian dishes is Spaghetti alla Carbonara. Let’s explore why it holds such esteem, its origin and history, and how to make it authentically.
Why is it the Most Popular Italian Dish
- Simple yet rich flavors – creamy, savory, and salty.
- Minimal ingredients – made with pantry staples: pasta, eggs, cheese, pork, and pepper.
- Quick to make – ready in about 20 minutes.
- Universally loved – enjoyed across all age groups and cultures.
Origin & History:
- Region: Lazio, particularly Rome.
- Date: Believed to originate around the mid-20th century (1940s).
- Name Meaning: Carbonara means "coal worker's style," possibly referring to its hearty, simple nature that fueled laborers.
Historical Theories:
- One theory suggests it evolved from a dish eaten by charcoal workers in the Apennines.
- Another theory is post-WWII: American soldiers in Italy combined eggs and bacon (rations) with pasta.
- It’s often associated with traditional Roman cuisine, using ingredients readily available in the countryside.
AUTHENTIC CARBONARA RECIPE
Preparation time about 45 minutes – makes 4 servings as an appetizer and 6 as an entrée
Equipment: 6.5 Qt. Stockpot with Pasta Basket, 11-inch Gourmet Skillet, mixing bowl, Rotary Monoline Food Cutter
Ingredients:
- 1 pound of spaghetti
- 8 ounces pancetta or guanciale (cured pork cheek)
- 4 egg yolks + 2 whole eggs
- 1 cup Pecorino Romano cheese, grated
- Freshly ground black pepper
- Salt (for pasta water)
Instructions:
Cook the pasta:
- Bring the stockpot of filtered or purified water to boil over medium heat, 275ᵒF
- 1 to 2 teaspoons kosher salt
- Add spaghetti and cook al dente according to package directions.
Prepare the guanciale or pancetta:
- Cut guanciale or pancetta into small strips or cubes.
- In a skillet over medium heat, 275ᵒF, cook until crispy and golden, about 5–7 minutes.
- Turn off the heat but keep the fat in the pan.
Make the egg mixture:
- In a mixing bowl, beat the egg yolks and whole egg.
- Add grated Pecorino Romano and a generous amount of freshly cracked black pepper.
- Mix until creamy.
Combine:
- Drain the pasta (reserve ½ cup of pasta water).
- Immediately add the hot pasta to the Gourmet Skillet with the pancetta or guanciale (off the heat).
- Stir to coat the pasta in the fat.
- Pour in the egg-cheese mixture while tossing the pasta quickly.
- Add a splash of hot pasta water to loosen if necessary; it should form a glossy sauce without scrambling the eggs.
Serve:
- Plate the pasta and top with more Pecorino and pepper.
What Not to Add (in Authentic Carbonara):
- No cream
- No garlic or onion
- No butter or oil
- No Parmesan (Pecorino is traditional)
Perfect Pairing:
- A crisp Frascati (white wine from Lazio) or Chianti (if you prefer red).
Cultural Note:
Carbonara is part of the “holy trinity” of Roman pastas, alongside:
- Cacio e Pepe is a classic Roman pasta dish whose name means "cheese and pepper" in Italian.
- Amatriciana is a traditional Italian pasta sauce that originates from the town of Amatrice in the Lazio region, not far from Rome. Made with pork cheek, San Marzano Tomatoes, Pecorino cheese, white wine, black pepper, and olive oil.
- Gricia (a “predecessor” of Carbonara, without egg)
