The Romans claim that they are invented a recipe for Spaghetti Carbonara. Others claim that this recipe is invented after the second world war, when it was only possible to buy eggs and bacon from American soldiers on the black market. You can prepare this recipe with bacon or ham.
As with many recipes, the exact time of creation, as well as how the name came about, is not exactly clear.
Spaghetti Carbonara, as a dish that includes the ingredients: spaghetti, bacon, cheese and pepper, is very similar to the pasta dish from the south of Italy, cacio e uova, where the pasta is topped with a dressing made of melted fat, eggs and cheese.
There are many theories about the origin of the name, and one of them says that the name is derived from Carbonaro (which is the Italian word for coal stove). Well, accordingly, some believe that this dish first appeared as a meal for miners of Italian origin, in certain parts of the United States of America.
Pasta alla Carbonara (Spaghetti Carbonara) is included in Elizabeth David's book "Italian Food", an English-language cookbook, which was published in Great Britain in 1954.
Spaghetti Carbonara - Recipes and Cookbook online
The Romans claim to have invented the recipe for Spaghetti Carbonara.
- 100 g pancetta (or bacon)
- 25 g Pecorino Romano (or Parmesan cheese)
- 4 pieces of yolk
- 2 pieces of egg white
- 400 g of spaghetti
- olive oil
- so
- beaver
- 60 ml milleram (or sour cream - optional)
- Pour the water into the pot and let it boil. Add salt to the water. Put the spaghetti to cook.
- Heat some oil in a pan. Chop bacon or pancetta and fry. When it turns yellow, take it out and place it on a paper towel to drain.
- While the pasta is cooking, beat 4 egg yolks and 2 egg whites (you can beat only 1 egg white, if you are also adding milk or cream). When the yolks and whites are beaten, add the grated Pecorino Romano or Parmesan cheese. Add salt and pepper to taste. Optionally, add milk or cream.
- As soon as the spaghetti is cooked, transfer it to a heated bowl. Add the pancetta and the egg and cheese mixture to the spaghetti. Stir vigorously. The heat from the spaghetti and bowl will cook the egg mass. Serve immediately, while still warm.
- Tip - be sure to heat the bowl before mixing the spaghetti and egg mass. If it is more practical for you, combine the spaghetti and egg mass in a heated pan at a medium temperature, to avoid the risk of salmonella.
- Note - The Romans, in the original recipe, use guanciale, which is pressed pork ham, which is better than pancetta and less fatty. In any case, you can use both bacon and pancetta, depending on what you have available at the moment.
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