This Italian pasta dish is based on eggs, pecorino romano, guanciale and black pepper. It was invented in the middle of the 20th century. Like most recipes, the origins of the dish are obscure, and there are many legends about it. As the name is derived from the Italian word for charcoal, some believe that the dish was first made as a hearty meal for Italian charcoal workers. Others say that it was originally made over charcoal grills. Still others suggest that it is so named because the specks of bacon and pepper in the pasta look like bits of charcoal. It has even been suggested that it was created by the Carbonari ("charcoalmen"), an Italian secret society. The dish was obscure before the Second World War, and it is not present in Ada Boni's classic book La Cucina Romana, which was published in 1927. It is thought to have originated in the hills outside Rome, not in the city itself. For more click here. My recepie comes from Roma Gourmet. Unfortunatly I had no guanciale so I used some ordinary bacon. It was a great lunch and the first time that I cooked Pasta alla Carbonara and it is for sure something that will visit my dining table often.
Guanciale or pancetta
1 medium onion
100 ml dry white wine
3 large eggs
1 teaspoon coarsely ground black pepper
1/4 teaspoon salt
Slice guanciale or pancetta into dices, then cook in a pot over moderate heat, stirring, until fat begins to render, 1 to 2 minutes.
Add onion and cook, stirring occasionally, until onion is golden (about 10 minutes). Add wine and boil until reduced by half (1 to 2 minutes).
Cook spaghetti in a 6 to 8 quart pot of boiling salted water.
While pasta is cooking, whisk together eggs, Parmesan , Pecorino, 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.
Drain spaghetti "al dente" in a colander and add to the mixture, then toss with tongs over moderate heat until coated.
Remove from heat and add egg mixture, tossing to combine. Serve immediately.