Original Italian carbonara sauce, homemade recipe

The original carbonara sauce, much better known in Italy, does not contain cream, a variation that outside of Italy is what comes to mind when they hear the word carbonara. The truth is that for Italians adding cream to this recipe is nothing short of a cardinal sin, as it is made with beaten egg yolks directly on the pasta, to which bacon is then added and finally sprinkled with plenty of ground black pepper thick (some say the hearty pepper is reminiscent of coal). There are several versions of its origin. For some, carbonara refers to carbone, coal, since it is thought that the name of the recipe refers to those who prepared charcoal in the Apennines. Others say that the recipe originated in the middle of World War II, when the allied army was in Italy: the soldiers, tired of the same food, gave the cooks eggs and bacon, which they had in abundance, so that they would make something with it . This theory does not appeal to Italians, who insist that carbonara has an older origin and is remote from foreigners. To support this explanation, they name a culinary writer of Neapolitan origin, who apparently already by 1839, had named this recipe in his book Cucina teorico-pratica. Be that as it may, what is certain is that the original carbonara sauce is made from eggs and not from cream or milk cream. Ingredients: 200 grams of spaghetti (or any long pasta) 50 grams of pecorino cheese 2 egg yolks 100 grams of bacon Ground black pepper Extra virgin olive oil How to prepare original carbonara sauce: In a large saucepan, put plenty of water to heat. Cut the bacon into strips.In a frying pan, add a drizzle of oil and brown the bacon. Reserve. In a bowl, beat the yolks, add the grated cheese, a pinch of salt and pepper. When the water boils, add the pasta, cook the time indicated by the manufacturer (it must be al dente), drain. Without letting the pasta cool, put the pasta back in the pan, add the beaten egg yolks and mix well. Add the reserved bacon and mix again. Rectify the salt point. Serve the pasta with the original carbonara sauce adding freshly ground black pepper to taste. Note that this recipe is traditionally made for long pasta, like spaghetti specifically, but you can use fettuccine, bucatini, or rigatoni. The remaining heat from the pasta and the pan will turn the pasta into its typical yellow color.