History: Spaghetti Carbonara is a classic Italian pasta dish believed to have originated in Rome, particularly among the coal workers (carbonai) in the mid-20th century. While its exact origins are debated, one theory suggests that American soldiers stationed in Italy during World War II were introduced to this dish, which then gained popularity back in the United States.

The dish traditionally consists of spaghetti pasta, eggs, Pecorino Romano cheese, pancetta or guanciale (cured pork jowl), black pepper, and sometimes garlic. The name "carbonara" is derived from "carbonaro," which means "charcoal burner," reflecting its association with the coal workers who might have invented or popularized it.

Despite its humble beginnings, Spaghetti Carbonara has become a beloved staple of Italian cuisine worldwide, renowned for its creamy texture, rich flavor, and simplicity.

Now, let's dive into the recipe:

Ingredients:

• 350g spaghetti
• 150g pancetta or guanciale, diced
• 3 large eggs
• 1 cup freshly grated Pecorino Romano cheese (or Parmigiano-Reggiano)
• Freshly ground black pepper
• Salt (for pasta water)
• Optional: 2 cloves of garlic, minced (for extra flavor)

Instructions:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.

2. While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta or guanciale to the skillet and cook until crispy and golden brown, about 5-7 minutes. If using garlic, add it to the skillet during the last minute of cooking, being careful not to burn it.

3. In a mixing bowl, whisk together the eggs, grated Pecorino Romano cheese, and a generous amount of freshly ground black pepper.

4. Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the spaghetti and add it to the skillet with the crispy pancetta or guanciale. Remove the skillet from heat.

5. Quickly pour the egg and cheese mixture over the hot pasta, using tongs to toss and coat the spaghetti evenly. The heat from the pasta will cook the eggs and melt the cheese, creating a creamy sauce. If the sauce seems too thick, gradually add some of the reserved pasta water until you reach your desired consistency.

6. Serve the Spaghetti Carbonara immediately, garnished with additional grated Pecorino Romano cheese and black pepper if desired.

Enjoy this delicious and iconic Italian dish that has stood the test of time, loved by pasta enthusiasts around the globe!