Pasta alla Carbonara Recipe
Pasta alla carbonara (usually spaghetti, linguine or bucatini but often) is one of the most famous dishes of pasta of Italian cuisine. The ingredients include eggs, pecorino cheese, bacon and pepper.
Although these are the ingredients used in the original carbonara, you can prepare a good Carbonara with substitute ingredients or added, as the bacon, Parmesan cheese, mushrooms, onions, shallots or milk. Outside Italy, moreover, makes abundant use of the cream (such as occurs in the United States or France).
As for the origins, Pasta alla Carbonara perhaps holds the record as a recipe from disparate historical theories: chronologically speaking, date of birth is placed in the 20 th century. One of the most reliable theories wants as simple dish but extremely energy for the workers in coal mines (hence the name). Another wants the origin of the name of the shape of bacon cooked with pepper, vaguely reminiscent of bits of coal. Others claimed that the dish has been invented by the Carbonari, the secret society members of the same name. The last of the theories that we list (there are way too many) believe that the dish was invented by some imaginative chefs Romans during the Second World War, when U.S. allies took large stocks of bacon and egg powder, and needed a practical and easy to cook these ingredients.
After this long introduction we pass to the recipe.
Ingredients for 4 people
- 150 grams of bacon
- 100 grams of cheese
- 350 grams of spaghetti
- 4 eggs
- 2 tablespoons olive oil
- Pepper
Put plenty of water in a saucepan and bring to a boil founded. At this point salted water and put the dough, lowering the flame.
Hours Heat the oil in a pan and when hot, put the bacon cut into cubes or strips. Cook over medium heat until fat is melted and gianciale not become almost crisp.
Now take a bowl large enough (we have to put the pasta) and sbatteteci aiutantovi eggs with a whisk. Add the cheese and pepper and continue to whisk until everything becomes homogenous. When pasta is almost ready, add the bacon to the dough made with eggs.
As a final step, drain the pasta well, then pour the hot dough with eggs and bacon, mixing well and making sure that the heat of the spaghetti cook eggs until slightly rapprenderle. If the dough is too dry, agguingete a spoon of olive oil raw.
Pasta alla carbonara (usually spaghetti, linguine or bucatini but often) is one of the most famous dishes of pasta of Italian cuisine. The ingredients include eggs, pecorino cheese, bacon and pepper.
Although these are the ingredients used in the original carbonara, you can prepare a good Carbonara with substitute ingredients or added, as the bacon, Parmesan cheese, mushrooms, onions, shallots or milk. Outside Italy, moreover, makes abundant use of the cream (such as occurs in the United States or France).
As for the origins, Pasta alla Carbonara perhaps holds the record as a recipe from disparate historical theories: chronologically speaking, date of birth is placed in the 20 th century. One of the most reliable theories wants as simple dish but extremely energy for the workers in coal mines (hence the name). Another wants the origin of the name of the shape of bacon cooked with pepper, vaguely reminiscent of bits of coal. Others claimed that the dish has been invented by the Carbonari, the secret society members of the same name. The last of the theories that we list (there are way too many) believe that the dish was invented by some imaginative chefs Romans during the Second World War, when U.S. allies took large stocks of bacon and egg powder, and needed a practical and easy to cook these ingredients.
After this long introduction we pass to the recipe.
Ingredients for 4 people
- 150 grams of bacon
- 100 grams of cheese
- 350 grams of spaghetti
- 4 eggs
- 2 tablespoons olive oil
- Pepper
Put plenty of water in a saucepan and bring to a boil founded. At this point salted water and put the dough, lowering the flame.
Hours Heat the oil in a pan and when hot, put the bacon cut into cubes or strips. Cook over medium heat until fat is melted and gianciale not become almost crisp.
Now take a bowl large enough (we have to put the pasta) and sbatteteci aiutantovi eggs with a whisk. Add the cheese and pepper and continue to whisk until everything becomes homogenous. When pasta is almost ready, add the bacon to the dough made with eggs.
As a final step, drain the pasta well, then pour the hot dough with eggs and bacon, mixing well and making sure that the heat of the spaghetti cook eggs until slightly rapprenderle. If the dough is too dry, agguingete a spoon of olive oil raw.
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