Recipe of Pasta Carbonara
Pasta Ingredients for 4 starving persons!
400 gr of pasta (spaghetti)
4 fresh eggs (3 yolks and 1 whole)
2 slices of pork cheek (guanciale)
Extra Virgin Olive Oil
2 spoons of Roman Pecorino cheese
salt and pepper
Put a large saucepan of water on to boil. Finely chop the pork cheek and cook it in a pan over medium heat without olive oil, until it becomes crisp and transparent. Beat the eggs in a medium bowl, and add grated Pecorino cheese and pepper. Add salt to the boiling water, add the pasta and cook it. Meanwhile add the chopped pork cheek in to the eggs mixture and, when pasta is ready, drain it and put it in the bowl with the eggs, stir it well. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. Enjoy our recipe of pasta Carbonara and “buon appetito”!
A Bit of History…
History of Carbonara
The origin of our popular Italian pasta dishes is much discussed most of all our “Pasta alla Carbonara”. Although thought of as a typical Roman dish, a theory says that the meaning of alla carbonara, coal worker’s style, it was a dish eaten by coal workers or that the abundant use of coarsely ground black pepper resembles coal flakes. Another story is that food shortages after the liberation of Rome in 1944 were so severe that Allied troops distributed military rations consisting of powdered egg and bacon, which the local populace used with water to season the easily stored dried pasta. The simplest story, and therefore the most likely, is that the dish had always existed at the family level and in local osterie before traditional Roman cuisine got its stamp of fame. Nowadays Carbonara is not anymore only a Roman dish but is part of the Italian traditional food and can be found all over the world, from London to Paris, Amsterdam and Oslo even in Tokyo or Bali!