HISTORY
Pasta carbonara is a typical dish of Roman cuisine, rich in history and variations that have developed over time.
Its exact origin is still a matter of debate, but several theories focus on the influence of military rations brought by the Allied armies during World War II, which included eggs and bacon, combined with Italian pasta.
Among the various hypotheses, there is the Anglo-Saxon one which suggests that American soldiers during the occupation of Rome combined the ingredients at their disposal, thus giving rise to the recipe. Other theories attribute the origin of carbonara to Neapolitan cuisine or the Abruzzo Apennines, with ingredients such as cheese and eggs.
Over the years, the recipe has evolved and numerous variations have emerged, both in Italy and abroad. Some of these variations include using different cheeses, adding cream, onions, mushrooms, or ingredient substitutions to accommodate particular dietary restrictions, as is the case with kosher versions.
Carbonara has also sparked interest in popular culture, with mentions in songs and films, and even the celebration of “Carbonara Day” on April 6 each year, a social event celebrating this iconic Italian recipe.
INGREDIENTS
The base of the carbonara however remains made up of eggs, bacon or bacon, and pecorino cheese.
For 4 people
1. Spaghetti 320 g.
2. Egg yolks 6
3. Black pepper to taste
4. Pillow 150 g.
5. Pecorino romano 50 g.
PREPARATION
Remove the rind and cut the bacon into thick strips. Place it in a pan over low heat until the fat becomes shiny.
Work the egg yolks with the pecorino and black pepper until you obtain a cream. Add a little of the bacon fat and mix. Also, add a little unsalted pasta cooking water to make the cream softer.
Cook the pasta in not too-salted water until it is al dente. Drain it, keeping a little cooking water in the pan with the bacon.
Remove the bacon from the pan and add the drained pasta. Add the egg yolk and cheese cream to the pasta and mix well with the heat. Add the bacon over the pasta once plated.
Complete the dish with pecorino and freshly ground black pepper.
By following these steps, you will have a delicious pasta carbonara that is creamy and full of flavor. Enjoy your meal!
CREDITS PHOTO
Javier Somoza, CC BY-SA 4.0, via Wikimedia Commons
Book your stay in Rome directly and save on commissions.
TEL: +39 06 48 49 17
hotelcressy@gmail.com
