The sauce was so rich with the blend of pepper, egg, and cheese, and the addition of guanciale really tied it together!
To prepare this dish, flour and eggs are combined to make the homemade pasta, which is then cooked to al dente (cooked but still firm). Most restaurants here make their own pasta, and you can really taste the difference! Then the sauce is prepared using egg yolks, Pecorino Romano (cheese) or Parmesan, and lots of black pepper! Guanciale, which is similar to bacon, is then combined into the sauce with the pasta of choice. Altogether, it makes for a delicious pasta dish!
Italy is the home of pasta, and carbonara specifically is known to have originated in the Lazio region during the mid 20th century. It is very special to eat something in the place it was invented, as it creates an authentic experience that is tied closely to local culture and food practices. In Rome, carbonara, with its very simple ingredients, is seen as a dish representative of the city and has not been altered away from the original recipe. If you ever travel to Italy, I recommend trying some authentic carbonara, it is so different and delicious here!
