From Wikipedia, the free encyclopedia.
Traditional Roman cooking bases on ingredients of rural and peasant origin, of vegetable and animal origin, prepared according to recipes often handed down from generation to generation within the family. It has always been a matter of dishes obtained from very fertile and productive land, destined to satisfy the man’s energy needs engaged in the work in the fields. The plates are often consumed in the context of one or more daily food sessions; the preparations of the Roman cuisine are associated with exceptionally nutritious dishes, eaten in abundant portions.
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A bit of history of Italian Cuisine Carbonara
There are a lot of discussions on the origin of the recipe for spaghetti alla carbonara (carbonara spaghetti). Somebody credits the “carbonari” umbri, the secret movement in the 1800, that would have brought to Roma capital, others instead attribute the spaghetti alla carbonara paternity to Ippolito Cavalcanti, Neapolitan noble who published its recipe in a book, and others, instead, credit a more recent period: the spaghetti alla carbonara would have been invented by the combination of the strength and ideas of the American soldiers arrived in Rome in 1944 and the local cooks.
The bacon and the dry eggs from the American military rations, in the hands of the roman cooks of the local trattorie would have generated the delicacy of spaghetti alla carbonara (carbonara spaghetti).
Regardless of the origins, you can now enjoy real spaghetti alla carbonara in Rome, or even in foreign countries.
- 1 lb spaghetti
- 5 oz pancetta, streaky bacon if you cannot find pancetta, cut in very small cubes
- 1 Tablespoon butter
- 3 eggs
- 1/4 cup Grated parmigiano reggiano cheese
- 1/4 cup pecorino cheese (all Parmesan if you cannot find pecorino)
- 1 1/2 to 2 Tablespoon parsley, chopped
- Salt & freshly ground black pepper
How to make the Spaghetti alla carbonara:
Spaghetti alla Carbonara, an authentic Italian cuisine recipe, is a very popular, tasty and easy to prepare Roman dish, a true Italian regional cuisine dish. This is a recipe for the authentic carbonara spaghetti. Some cooks like to prepare it with smoked bacon, others with pancetta, the cured but not smoked bacon. Be careful not to overcook the pasta, as you will be cooking it a little longer in the pan with the sauce: the pasta should be al dente, a bit chewy. The eggs should just curdle.
Melt the butter in a pan large enough to eventually hold both the pasta and the carbonara sauce over medium heat. As soon as the butter is melted, add the diced bacon and cook till crisp and light brown.
At the same time bring a large pot of salted water to a rolling boil, then add the pasta and stir to separate with a wooden spoon or fork. Cook till done.
Meanwhile, in a bowl, beat the eggs along with the Parmesan, pecorino, lots of freshly ground pepper, and a º tsp of nutmeg or more to taste. Add 1 Tablespoon of parsley to mixture and stir.
When the pasta is done, drain, reserving a few tablespoons of the cooking liquid, and add to the pan with the oil, butter and bacon mixture. Turn the heat on to very, very low and add the egg/cheese mixture, stirring continuously for a couple of minutes until eggs are heated through. Sprinkle with the remaining parsley. Remove the pan from heat, and serve the spaghetti alla carbonara immediately onto pre-warmed plates. Pass extra grated cheese at table if you wish.
Carbonara, an authentic Italian cuisine recipe, is a very popular, tasty and easy to prepare Roman dish, a true Italian regional cuisine dish. This is a recipe for the authentic carbonara spaghetti..
Regional recipe from Latium