What is more decadent than Spaghetti with Guanciale, Pepper and Pecorino cheese? Well, if you add the silky smoothness of egg yolks to the mix you’ll have what is known as Carbonara. Though it’s thought of as an ancient Roman dish, the first recorded description is in 1950. So it seems to be a dish that was created by the rations available during World War II though this cannot be proven. More than likely it was a combination of a lot of various kinds of pasta such as Cacio e Pepe and alla Gricia because they both use some of the same common ingredients. Of all of the four Roman pastas Carbonara is perhaps the most challenging of the four because of the possibility of ending up with scrambled eggs and stringy cheese rather than a silk smooth sauce that perfectly coats the pasta. Let Chef G.S. Argenti lead you through all the pitfalls of making this iconic dish so that you’ll end up with the perfect result every time. Your friends, family and guests will love this dish.
