Italian – Carbonera

It seems like you might be referring to Carbonara, a famous Italian pasta dish, rather than “Carbonera.” Spaghetti alla Carbonara is a traditional Italian pasta dish from Rome, made with a simple yet flavorful sauce of egg yolks, cheese, pancetta (or guanciale), and black pepper. It is known for its creamy texture, which is achieved without using any cream, as the egg and cheese emulsify with the pasta’s starchy cooking water.

Key Features of Carbonara:

Ingredients:
- Pasta: Traditionally, spaghetti is used, but other pastas like fettuccine, rigatoni, or linguine can also work.
- Egg Yolks: The egg yolks give Carbonara its rich, creamy texture.
- Pancetta or Guanciale: Guanciale (cured pork cheek) is the traditional choice, but pancetta (cured pork belly) is also commonly used.
- Pecorino Romano or Parmesan Cheese: Pecorino Romano is the most traditional cheese, giving the dish a sharp, tangy flavor, but Parmesan can also be used, or a mix of both.
- Black Pepper: Freshly cracked black pepper adds a spicy kick to the dish.
- Olive Oil: Used for sautéing the pancetta or guanciale.
Texture:
- The sauce is creamy but doesn’t contain cream. The egg yolks combine with the cheese and pasta water to create a silky, smooth sauce that coats the pasta.
Method:
- The pasta is cooked al dente and then combined with the pancetta or guanciale, which is sautéed in a bit of olive oil.
- The egg yolks and cheese are whisked together and then added to the hot pasta, creating the creamy sauce when mixed with the pasta’s starchy water.
- The dish is finished with black pepper for extra flavor.
Serving:
- Carbonara is typically served immediately, ensuring the sauce remains creamy and doesn’t become scrambled eggs. It’s a rich, indulgent dish often served as a main course.

Carbonara vs. Other Creamy Pasta Dishes:

Unlike many creamy pasta dishes, Carbonara does not use cream. The creaminess comes from the combination of egg yolks, cheese, and the starchy pasta water.
The flavor is savory, salty, and peppery, with the richness of the pork and the sharpness of the cheese providing a balanced taste.

Traditional Recipe for Spaghetti alla Carbonara:

Ingredients:
- 400 grams (14 oz) spaghetti
- 150 grams (5 oz) guanciale (or pancetta), diced
- 3 large egg yolks
- 50 grams (1/2 cup) Pecorino Romano cheese, grated
- Freshly ground black pepper
- Salt, for pasta water
Instructions:
1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions, making sure it is al dente.
2. Cook the Guanciale: While the pasta is cooking, heat a bit of olive oil in a large pan over medium heat. Add the diced guanciale and cook until crispy and golden brown. Set aside.
3. Prepare the Egg Mixture: In a bowl, whisk together the egg yolks and grated Pecorino Romano. Add a generous amount of freshly ground black pepper to taste.
4. Combine Pasta and Guanciale: When the pasta is done, reserve about 1 cup of pasta cooking water and then drain the pasta. Immediately add the hot pasta to the pan with the guanciale and toss it to combine, ensuring the pasta is coated in the rendered fat.
5. Make the Sauce: Quickly add the egg mixture to the pasta, tossing vigorously to avoid scrambling the eggs. Add some of the reserved pasta cooking water if the sauce is too thick. The heat from the pasta will cook the eggs, creating a creamy sauce.
6. Serve: Serve immediately, topped with additional Pecorino Romano and freshly cracked black pepper.

Variations:

Creamy Carbonara: Some variations of Carbonara use cream to make the sauce even creamier, but this is not part of the traditional Roman recipe.
Vegetarian Carbonara: A vegetarian version might substitute guanciale or pancetta with smoked mushrooms or another plant-based ingredient.
Other Cheeses: While Pecorino Romano is traditional, a mix of Parmesan and Pecorino can be used for a milder flavor.