Thread: Carbonara Pasta


Forum: Food and Drink

The origin of the spaghetti alla carbonara is fought: someone attaches to the carbonari Umbrians that would made this dish to the Romans in the nineteenth century, someone else ins

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    VIP Member (Resident chef) astrolab's Avatar
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    Carbonara Pasta

    The origin of the spaghetti alla carbonara is fought: someone attaches to the carbonari Umbrians that would made this dish to the Romans in the nineteenth century, someone else instead argues that the inventor is Ippolito Cavalcanti, Neapolitan nobleman who published this recipe in his book.
    It is also said that this dish was born during the second world war, when the Americans brought in large quantities the bacon and powdered eggs, which were part of military rations; If estrus by Roman cooks so this dish was simple and very tasty at the same time.

    Serve 4

    Ingredients
    150 gr Guanciale. ( pork fat )
    2 tablespoons oil,
    Pecorino Cheese 100 gr.
    Pepper according to taste
    Spaghetti Pasta 350 gr.
    4 whole eggs yolks +1

    Method:

    Put a saucepan containing abundant water, boil, moderately salerete, in view of the fact that the dough has already a very tangy relish made of bacon and cheese. Enter then spaghetti in water. Meanwhile, cut the bacon into cubes or strips, put it in a saucepan with the addition of oil agreement agreement and let it FRY until fat has not become transparent and slightly crisp, then remove from heat and let cool slightly.
    Meanwhile, beat the eggs in a bowl then add the pecorino, pepper (according to taste) and when scolerete pasta, guanciale; taste the sauce obtained and, if necessary, add salt.
    Drain the pasta and, without missing it on the fire, pour and pour into the bowl with the sauce previously prepared.
    Serve spaghetti alla carbonara immediately and if needed add more cheese and black pepper.

    My personal Suggestion:
    to lighten the recipe spaghetti alla carbonara, already in itself plenty calories, try to jump the pillow in a nonstick saucepan without the agreement adding oil; Depending on your taste you can replace guanciale with pancetta less greasy. Beaten eggs, moreover, should never be combined with pasta on fire, as this would cause the cooking of eggs getting an omelette: eggs must be merged soon after the draining of pasta, trying to avoid them coming into contact with the pots too hot. The original recipe does not include the agreement using the cream; in fact, just mix the cheese with the eggs to get the right creaminess leaving so the dish lighter and less caloric, but this, if desired, is a possible variant to try, like to try is the Variant that uses half dose of pecorino and Parmesan cheese grated half dose.
    And if the English is not perfect.. well... I always try it...



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    VIP Member (Resident chef) astrolab's Avatar
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    Re: Carbonara Pasta

    little correction:and when scolerete pasta, ( when you will drain the pasta)



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