Carbonara pasta recipe
Carbonara pasta recipe
Carbonara pasta recipe
The origin of spaghetti alla carbonara is quite fought, someonegives the Carbonari Umbrian that they would know this dish to theRomans in the nineteenth century, someone else instead arguesthat the inventor is Ippolito Cavalcanti, a noble Neapolitan who published this recipe in its book.
It also says that this dish was born during the Second World Warwhen the Americans brought in large quantities as bacon and egg powder, which were part of military rations, by the fancy of the Roman cooks this dish was born so simple and yet very tasty.
Preparation
Put a saucepan containing plenty of water to boil, saleretemoderately, in view of the fact that the paste has a very savorysauce with bacon and cheese. Put the spaghetti into the waterthen.
Meanwhile cut the bacon into small cubes or strips, put them in apan by adding the oil and fry until the fat has become clear andslightly crisp, then remove from heat and let cool slightly.
Meanwhile beat eggs in a bowl then add the cheese, ground pepper (to taste) and, when draining the pasta, bacon, taste thesauce obtained and, if necessary, season with salt.
Drain the pasta and, without skipping over the fire, pour into bowland mix it together with the previously prepared sauce.
Serve the spaghetti alla carbonara immediately and if necessaryadd more cheese and black pepper.
Curiosity
The favorite pasta lovers are undoubtedly the spaghetti carbonara,although, given the particular kind of very creamy sauce, are not todespise other types of long pasta such as spaghetti, square section, or vermicelli, thicker spaghetti, bucatini or with a central hole.
Council
To lighten the recipe for spaghetti alla carbonara, in itself, calories, try to skip the bacon in a nonstick pan without adding oil,depending on your taste you can substitute the bacon with thebacon fat less.
The eggs, also, should never be combined with pasta on the stove,as this will cause the cooking of eggs resulting in a pancake effect:in fact, the eggs must be joined immediately after draining thepasta, trying to avoid them coming into contact with the pots are too hot.
The original recipe does not use the cream, in fact, just the cheesemix well with eggs to getgood creaminess thus leaving the dishlighter and less caloric , butthat , if desired, isa variation to try , asto try is the variant that involves the use of half-dose and half doseof Parmesan cheese grated.
Enjoy your food
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