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Carbonara Pasta Recipe.

Carbonara Pasta Recipe.

Ingredients for 4 people.

  • 400 g of pasta to choose from: spaghetti, macaroni or tonnarelli.
  • 4 egg yolks.
  • 150 gr of bacon.
  • 100 gr of Pecorino Romano.
  • Little salt because bacon and pecorino are rich in it.
  • Pepper to taste.

Pasta preparation procedure.

  1. First of all, cut the bacon into strips and place in a pan.
  2. Then place a large pot with water and coarse salt on the stove to boil the spaghetti without breaking them.
  3. At the same time heat the bacon in the pan.
  4. The bacon should not harden by frying too much, but it should soften gently, it will take about 2 minutes.
  5. For the cream, mix the egg yolks with most of the pecorino (also leave 1 tablespoon for the sauce) and pepper.
  6. Add 1 tablespoon of pasta cooking water to avoid the omelette effect.
  7. The cream must be soft, but at the same time full-bodied and velvety and with an intense color so not too pale.
  8. Then drain the spaghetti al dente directly into the hot pan of the bacon (keeping the cooking water aside).
  9. Add 2 or 3 tablespoons of the pasta cooking water.
  10. Sauté everything together for 1 minute over high heat.
  11. Finally turn off the heat and remove the pan from the stove and pour the cream of egg yolks and pecorino on the spaghetti over the heat off.
  12. Mix for a few seconds, stir in the pecorino, with 1 or 2 tablespoons of boiling cooking water to promote creaminess and pepper!
  13. Hot and creamy Spaghetti alla Carbonara are ready to be served and eaten.

Enjoy your meal.

The true story of carbonara pasta.

An ancient recipe?

Not too much, Roman but only for adoption. Carbonara, today a symbol of Rome, as well as a recipe loved all over the world, has an unclear history, it does not have a precise date of birth.

It is a recipe born after World War II, partly American, partly Neapolitan, partly Abruzzo. It is only after many years that it has become a traditional Roman recipe.

Let’s retrace the history of carbonara pasta, to discover its anecdotes and secrets.

The birth of carbonara pasta.

The recipe for carbonara began to appear in 1944. It is said that American soldiers, during the Second World War, tasted the Abruzzese “cacio euovo” pasta prepared by charcoal burners (carbonari in Romanesco) in the Aquila area and from here it could be born also the name “carbonara”.

From that moment on, adding the bacon came almost natural, also for the area where the recipe was made and, perhaps, also the smoked pancetta, the famous bacon, imported directly from the United States.

But there are also those who attribute the birth of carbonara to Naples. The period is always the same, we are in 1944. The American troops loved the “street food” they served on the stalls in Naples, what we will now call “street food”.

They loved the typical wallet pizza and spaghetti cooked quickly and seasoned with cheese and pepper.

It seems that one day, an American soldier, finding that plate of spaghetti insignificant, added the so-called “K ration”, consisting of powdered eggs, bacon and liquid cream. A recipe that makes you shiver today, but which could be the ancestor of our beloved pasta alla carbonara.

From that unbalanced and very American recipe, the Neapolitans worked on the ingredients and carbonara was born. Soon the recipe spread to Rome which made it his own, adopted it in all respects making it “a myth”.

Click here for advice on which vi to combine.

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