Like most recipes, the origins of the dish are obscure, and there are many legends about it. As the name is derived from the Italian word for charcoal, some believe that the dish was first made as a hearty meal for Italian charcoal workers. I personally like also the story that wants the Sardinian shepherds responsible for the invention of such succulent recipe: it comes easier to poeticize about walking the sunny hills of Sardinia with your dog, your sheep and a bag full of food, than about the poor miner coughing his brains out , while stuck in a dark hole underground, no matter what he’s eating.This recipe, even if a bit tricky, is very easy and quick to prepare; the secret is the freshness of the ingredients.
The true and original Carbonara is prepared with guanciale (cured hog jowls), and has no cream: the secret to achieve a nice creamy consistency is the perfect balance between the eggs and the cheese…and the starch water you scoop out of the pot while you’re cooking the pasta. The same way we did when we made fresh pesto, some hot water will help you while tossing the spaghetti in the pan, for its last minute of cooking.