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.
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)
Nutmeg
1 1/2 to 2 Tablespoon parsley, chopped
Salt & freshly ground black pepper
Characteristics
Course
FIRST
Preparation time
45 minutes
Difficulty
Medium
Serves:
4 to 6
Region
Latium
Preparation
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 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 ¼ 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.
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.
