4 egg yolks
350 g spaghetti
150 g guanciale (a kind of Italian bacon)
80g pecorino romano
Carbonara (Spaghetti alla Carbonara)
The pasta alla carbonara is a typical Roman dish, but more generally of Lazio. Its origins are uncertain, and there are several theories that explain the origin of the name of Carbonara and the use of its ingredients (eggs, guanciale, black pepper).
recipe given by our chef at .
- This course is: First Course
- Difficult to prepare: EASY
- is a typical course made in: LAZIO
- You should drink:
- The time to prepare this course is: , and cooking time is:
Cut the guanciale into cubes (or if you prefer in sticks) put it in a saucepan and cook it a gentle heat until a portion of its fat melts and begins to brown.
Aside, in a large bowl, beat the egg yolks and add the grated pecorino cheese.
Cook the spaghetti in salted water, when they are “al dente” (namely that at the center of the dough there is a hard heart
), drain and put them into the bowl with the egg yolks and cheese and mix together quickly. Add the guanciale and serve spaghetti sprinkling them with more pecorino and pepper at will.
The secret of the success of the Carbonara is scientific... the trick is in adjusting temperatures that reach the egg yolks, or rather their proteins.
In fact the true carbonara is the one prepared avoiding the formation of clots of hard egg, the dough must be wrapped by a dense creamy but not scrambled.
This creamy sauce is obtained reaching the temperature of about 65° C to which some yolk proteins begin to coagulate and cause a thickening that characterizes the cream of carbonara.
We must not, however, reach and exceed 70° C because this would result in a more stringent coagulation and complete solidification of the yolk.
You can be sure it is not a task to perform in the laboratory and there is no need of a thermometer. With few little hints anyone can make a very good pasta alla carbonara!
It is sufficient to find a way to make the eggs not exceed the 70° C eggs and the method that I suggest is the one stated in the procedure, that is, add the pasta directly into the bowl of eggs and not in the pot where you have cooked the spaghetti. This in fact would be too warm and the eggs would quickly reach the critical temperature causing the coagulation of proteins.
I tell you this recipe
The Carbonara is clearly a traditional dish of Lazio, however, both the origin and the current spread is not linked to this region only.
Which is the true origin of pasta alla carbonara remains a mystery, there are several hypotheses, but none appears to have been historically proven. The only thing that is certain is that, at least with regard to the name, Carbonara appeared not before the middle of 1900.
So very likely, those hypotheses that would trace the origin of the name of Carbonara before the Second World War should be discarded.
However, the doubts that revolve around this dish are two the origin of the name Carbonara and the recipe itself (with the use of its ingredients: pasta, eggs, bacon, black pepper).
As mentioned, there are several theories:
Neapolitan origin thesis
although the Carbonara represents a cornerstone of the Roman culinary tradition (and Latian), a possible origin of the use of its typical ingredients is precisely the Neapolitan one. In the book "Theoretical Practical Cuisine," a book published in 1837 by the Neapolitan Ippolito Cavalcanti, Duke of Buonvicino, there is a recipe (not with the name of Carbonara) that uses eggs to season pasta.
It certainly was not the real carbonara because it lacks the guanciale, but likely it can be considered the predecessor to the Carbonara.
It is also part of Neapolitan cuisine the use of beaten egg with cheese to be added after the cooking for the eggs solidification without cooking it too much.
- Anglo-American origin hypothesis
hypothesis less attractive for an italian :-) and somewhat penalizing the great Italian culinary history. this hypothesis includes the introduction by the Americans of eggs and bacon to season pasta.
The basis of this theory lies in the coincidence of the appearance of the name Carbonara after the liberation of Rome by Allied troops in 1944. In support of this hypothesis, the book "The Roman cuisine" by Ada Boni, published in 1930, Carbonara is not mentioned and its origin should be considered after this date.
However, this hypotexts suggests that Americans, settled in Italy, began to use the ingredients they were familiar with (eggs and bacon) to season pasta.
- Theory of the charcoal burners (carbonai" in Italian) from Apennines.
Regarding this hypothesis, it is a real legend because there are no concrete historical data to support it.
However, the legend has it that the charcoal burners who went into the woods to gather wood to make charcoal, brought with them pasta with eggs, guanciale, and cheese. This hypothesis, although it may well explain the origin of the name (Carbonai-Carbonara), does not seem to be very convincing because when the coal miners went into the woods to produce charcoal burning wood remained for a long time in the woods, not enough time to keep eggs.
- Thesis of the Carbonari of 1700 century
Another hypothesis is that the origin of the name Carbonara from the Carbonari of 700, intended as the underground Italian insurgents against the Austrian occupation of northern Italy, active in the late '700 and the Italian wars of independence. This hypothesis seems improbable because there is no reference to historical evidence that can prove it.
Total dietary fiber
Attention to the cholesterol! Thanks to the presence of egg yolk a portion of this plate brings the amount of the recommended maximum daily intake of cholesterol. So be balanced with other foods eaten during the day.
Furthermore, we must consider that this is a highly nutritious dish both _ â‹â‹in terms of calories, and the quantity (and quality) of the B group of vitamins especially, retinol and vitamin D, but also of certain minerals such as calcium, phosphorus , zinc and iodine.
words to remember
Carbonara, spaghetti, eggs, guanciale, bacon, pecorino, pasta, italian pasta
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riccardo Scrive: 15/12/2014
Il piatto romano più buono!!!! SPAGHETTI ALLA CARBONARA