Carbonara: a recipe for pasta from Italy itself

To prepare a new delicious dish for dinner, you do not always need to spend an incredible amount of effort and time. For example, you can try to make carbon fiber. To do this, you need about half an hour and a minimum of diligence, because such a dinner is within the power of even a young hostess. Not everyone knows how to cook a carbonara. However, the answer to this question is quite simple.

While for us, this dish is quite exotic. For Italy, it's everyday. They say that historically the carbonar was fed by coal workers (in Italian, the name of the profession and dish sounds). Cooked it from noodles, cheese and pork cheeks. Today, cheap cheese was replaced with Parmesan cheese, and instead of cheeks, smoked bacon is used. Carbonara, the recipe of which has undergone such changes, has become much more refined and tasty.

According to another version, the dish was created not by coal miners, but by the Italian revolutionaries of the XIX century - the Carbonarias, in secret societies of which there was a ritual of burning coal, symbolizing spiritual purification. However, this version is inconclusive, since the dish appeared in the twentieth century.

According to the third version, the carbonara appeared in Rome after the second world, when many lived on hunger, feeding on imported American food: bacon and egg powder. Although in this version, not all is linked: where did this name come from?

However, to understand how to cook carbonara, it's not difficult, because almost all recipes are very similar to each other, they differ only in the composition of additional ingredients. The highlight of the dish is properly cooked spaghetti and a special egg yolk sauce with cheese, which distinguishes the carbonara paste.

The recipe for this type of pasta is in the famous book "Silver Spoon", which has been presented for more than fifty years as a wedding gift to Italian brides. The classical way of cooking is not much different from the existing ones today, however, every mistress tries to make something new in it.

Carbonara paste itself is very similar to many of its other types, but the sauce served to it is simply unique. There is not one recipe for its preparation. It is very important to prepare the paste itself and the sauce for it simultaneously, in parallel, so that you can mix them quickly at the end and immediately submit them to the table. Eggs from the heat of spaghetti reach the state of readiness right in the plates.

Caloric content of carbonara is about 600-650 kcal per 100 grams.

Carbonara: a recipe for pasta from Italy itself

Cut the bacon (or bacon) into small pieces (can be cut into pieces). Grate 150 g of parmesan on a small grater. Mix two raw eggs with sour cream (150 g) and basil (2 tablespoons) until smooth. Half of the cheese is added to the sauce, beat it with a whisk and season with a pinch of freshly ground black pepper.

Bacon fry in olive oil until a ruddy shade (about 15-20 minutes). In salted water, boil the spaghetti so that they remain slightly hard (al dente). Frying pan with bacon is set aside on slow fire, pour sauce into it, stirring constantly so that it does not curl up. Then put the hot spaghetti in the pan, mix everything. Serve to the table immediately, sprinkling the remaining parmesan on top.

Carbonara: recipe with cream

Fry the bacon (250 grams) in a dry hot frying pan to a rosy state (about 8 minutes), transfer it to a paper napkin to get rid of excess fat.

In a deep form, whisk three large eggs with grated Parmesan (80 g), add a little pepper and salt, pour 100 ml of cream, mix everything.

Spaghetti (linguine or spaghettini) boil according to the instructions on the package to the state of al dente. Drain the water and put the paste in a container to the egg mass, add bacon, mix. Immediately submit to the table.