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The Cured Meat The Pasta Queen Never Puts In Her Carbonara

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As is often the case with dishes, especially Italian dishes, the origin of spaghetti carbonara is hotly disputed. Some assert that the hearty meal of pasta and cured pork only came into being in the aftermath of World War II, when Italians had to make food from whatever rations they were given. Others believe that, while the name "carbonara" may be a relatively recent invention, the dish itself was around before it got its familiar name. Some think it was made for Italian coal miners, others think it was made to honor a secret society from the early days of the Risorgimento. But all of them, doubtlessly, will swear by a certain way of making it –- this is Italian cooking, after all.

Nadia Caterina Munno, also known as the Pasta Queen, has turned her lifelong passion for pasta and Italian cuisine into millions of followers on social media, not to mention her own show on Amazon Prime called, naturally, "The Pasta Queen." She tackles carbonara in Episode 8, and tells you, in no uncertain terms, what cut of meat to use (and not to use). The Pasta Queen insists that bacon has no place in the dish -- only guanciale (cured pork jowl) will do for your carbonara.

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A bowl of spaghetti carbonara with parsley - Pipin paryanto/Shutterstock

Those who want to make Italian dishes but don't live near a specialty butcher will often use bacon as a substitute for less common pieces of cured pork. After all, the most important part is that it tastes porky and salty, right? Not according to the Pasta Queen. Nadia explains that bacon is simply the wrong choice: it's cured only briefly before smoking, lending it a less complex flavor.

Instead of bacon, Nadia advocates for using guanciale, or cured pork jowl, for your carbonara. Not only is it fattier than bacon (coming from the pig's cheek rather than the belly), but it's aged for three months or more, which lends it a richness and complexity of flavor that you just won't get from any other cut. Although you're free to do whatever you please in your own kitchen (the Pasta Queen can't spy on you there, as far as we know), you would do well to take her advice. If you happen to need more uses for your leftover guanciale, why not whip up an authentic pasta all'Amatriciana?

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Marc Murphy Says Americans Have Been Making Carbonara Completely Wrong

Carbonara is an Italian pasta dish with simple ingredients and a rich, creamy texture. It also happens to be Marc Murphy's favorite pasta and sauce combination, but when Mashed caught up with the chef and Food Network personality at the New York City Wine & Food Festival, he told us that some American versions put a spin on the classic that is all wrong. "I've been trying to teach America how to make it properly," Murphy shared.

If you've ever marveled at carbonara's creaminess, you should know that actual cream has nothing to do with it. Traditionally, it's made with eggs, Pecorino Romano cheese, guanciale (cured pork cheek), and black pepper. The sauce comes together by tossing the hot pasta with the raw egg and cheese mixture. The result is a custard-like sauce that clings to the noodles. However, in the U.S., some restaurants and chefs have adopted a different approach, serving carbonara with a raw egg yolk on top.

It's true that many chefs get creative with classic dishes. For example, Rachael Ray's carbonara recipe includes sausage and kale. Although we've seen the raw egg on top at such restaurants as RPM Italian in Chicago and from celebrity chef Mario Batali, Murphy -- who was born in Italy -- emphasizes that it has nothing to do with the authentic recipe. "The raw egg on top, I don't know who f***ing came up with that idea," Murphy said. "It was a garnish idea."

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A plate of spaghetti carbonara - Burcu Atalay Tankut/Getty Images

If you really want to slap a raw egg yolk on top of a simple carbonara, no one's going to stop you, but keep in mind that it isn't part of the traditional recipe for a reason. While the idea is for diners to mix the egg into the pasta themselves, traditional carbonara incorporates egg into steaming hot pasta so that the residual heat cooks it through, giving the sauce its famously smooth texture. Those of us who have worked in restaurants know the time between plating pasta and serving it is enough to cool it down to where this technique won't work. Instead, you'll be left with noodles swimming in raw egg.

The truth about Marc Murphy is he has more experience in professional kitchens than we can shake a stick at. He grew up in places like Milan and Rome (the birthplace of carbonara), so when it comes to authenticity, we have to agree with his take.

Also, let's not forget about "Carbonaragate," when Italians were outraged at a French recipe that took liberties with the traditional process of making carbonara, including using creme fraiche and onions — and, of course, plopping a raw egg yolk on top. While we're all for creativity in cooking, putting a raw egg on a plated dish of carbonara just won't achieve the same effect as the traditional method of preparation. Some things are perfect the way they are.

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Our Best Spaghetti Carbonara Recipe

This simple recipe starts with mixing together eggs, egg yolks, pecorino and Parmesan cheese as pasta gets cooked in salted boiling water. Meanwhile, cook the pork (guanciale, pancetta or bacon) until slightly crispy. Add the drained, cooked pasta to the skillet with the pork, stirring to combine. Transfer the pasta to a serving bowl.

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