If there's a dish that generates more internet debate than carbonara, we haven't found it yet.
Origins
Carbonara first appears in Italian records after World War II, around the 1940s-50s, in Rome. Several theories exist about its origin — one suggests it descends from "cacio e ova" (cheese and eggs), a traditional dish of Apennine charcoal workers (carbonari in Italian).
The original ingredients are four and only four:
- Guanciale — cured pork cheek
- Pecorino Romano (sometimes blended with Parmesan)
- Fresh egg yolks
- Freshly ground black pepper
Why no cream?
Cream adds nothing in terms of flavour except a cream taste. The perfect emulsion of egg yolks and cheese, activated by pasta starch, creates a creamier and more complex texture than any cream could provide.
By using cream, a cook is trying to solve a technique problem — the fear that the egg will scramble if the temperature is too high. But with the right technique, cream simply becomes unnecessary.
Our technique
At Osteria Luna, we take the pan off the heat before adding the egg and cheese mixture. The residual heat from the pasta and guanciale is enough to create the perfect emulsion without scrambling the egg.
It's a simple technique but one that requires attention. And the result, as those of you who have visited us know, needs no apology.
Come taste our Carbonara — or if you're curious, we're happy to tell you more.