Spaghetti alla Carbonara: The Traditional Italian Recipe
This traditional carbonara recipe was created in the Lazio region (the area around Rome) in the middle of the 20th century, after World War II. We don't use cream, milk, garlic, onions, or other extra ingredients; we use only guanciale, eggs, Pecorino Romano cheese, and lots of black pepper (carbonaro is Italian for coal miner). This isn't the Italian-American version, it's the real, creamy carbonara and it comes right from Italy, where I live. Buon appetito.