History
The exact origins of Spaghetti alla Carbonara are inconclusive. One popular belief
traces the dish back to the Apennine coal miners, known as "carbonari," who favored its
straightforward ingredients and ease of preparation. The term "carbonara" translates to
"in the manner of coal miners," suggesting a hearty meal suitable for laborers. Another
theory suggests that American soldiers stationed in Italy during World War II concocted
the dish using their rations of eggs and bacon, leading to the creation of carbonara.
Despite its uncertain beginnings, carbonara has firmly established itself as a staple in
Italian cuisine.
Bring 4 quarts water to boil in large Dutch oven.
Meanwhile, beat eggs and yolks, Pecorino, pepper, and salt together in bowl; set aside. Combine guanciale and oil in 12-inch nonstick skillet and cook over medium heat, stirring frequently, until guanciale begins to brown and is just shy of crisp, about 6 minutes. Remove skillet from heat.
Add pasta and 1 tablespoon salt to boiling water and cook, stirring often, until al dente.
Reserve ½ cup cooking water, then drain pasta and immediately return it to pot. Add guanciale and rendered fat from skillet and toss with tongs to coat pasta.
Working quickly, whisk ¼ cup reserved cooking water into egg mixture, then add egg mixture to pasta in pot. Toss pasta until sauce begins to thicken and looks creamy, 1 to 2 minutes. Adjust consistency with remaining reserved cooking water as needed. Serve immediately, passing extra Pecorino and pepper separately.