Carbonara ( Italian: Ã, [karbo'na: ra] ) is Italian a pasta dish from Rome made with eggs, hard cheese, guanciale (or pancetta), and pepper.
The recipe is not fixed by a particular type of hard cheese or pasta. Cheese is usually Pecorino Romano. Spaghetti is an ordinary paste, however, fettuccine, rigatoni, linguine, or bucatini are also used. Either guanciale or pancetta can be used. Another common substitute outside Italy is the lardon of bacon.
This dish was made in the middle of the 20th century.
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The pasta was cooked in boiling water which was quite salty. Guanciale is fried briefly in olive oil so it is not too crunchy and remains soft. A mixture of raw eggs, pecorino grated (or mixed pecorino and Parmesan), and many black pepper combined with hot paste from direct heat additions to avoid chewing eggs, either in a pasta pan or in a serving dish. Guanciale fries are added, and the mixture is thrown, creating a cream sauce. Although various forms of paste can be used, raw eggs can only be cooked well with a form that has a large enough surface area ratio to volume, such as spaghetti, linguine or fettuccine.
Guanciale is the most commonly used meat for dishes in Italy, but pancetta is also used and in English speaking countries bacon is often used as a substitute. The usual cheese is Pecorino Romano, or sometimes Parmesan. Recipes differ in the use of eggs: some use whole eggs, others only egg yolk, some mixed.
Variations
Cream is not used in most Italian recipes, although there are exceptions; but often used elsewhere. Garlic is also commonly found outside Italy. Other variations in carbonara outside Italy may include peas, broccoli, mushrooms, green onions or other vegetables. Many of these preparations have more sauce than the Italian version and then better types of pasta use sauce are used, such as penne.
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Origin and history
Like many recipes, the origin of the dish and its name is not clear.
This dish is part of a family dish involving pasta with bacon, cheese, and pepper, such as spaghetti alla gricia . Indeed, it is very similar to Italian pasta cacio e uova , dressed with melted pork fat and mixed eggs and cheese.
There are many theories for the origin of the name, which may be more recent than the dish itself. Since the name comes from carbonaro (the Italian word for charcoal burner), some people believe that this dish was first made as a hot meal for Italian charcoal workers. In some parts of the United States its etymology raises the term "coal miner spaghetti". He has even suggested that it was created as a tribute to Carbonari ("charcoal"), a prominent secret society at an early stage, pressed from Italian unification. It seems more likely that it is an urban dish from Rome, although it has nothing to do with the Roman restaurant of the same name.
The name may also come from "Carbonada", a word for bacon in the Italian central dialect.
Pasta alla carbonara was not recorded before the Second World War; especially, it was absent from 1930 There was a Boni that was La Cucina Romana . This dish was first demonstrated in 1950, when it was described in the Italian newspaper La Stampa as a dish that American officers sought after the liberation of the Roman allies in 1944. It was described as a Roman meal, when many people Italians eat eggs and bacon supplied by troops from the United States. It was included in Elizabeth David's Italian Food , an English cookbook published in Great Britain in 1954.
See also
- Italian cuisine
- List of Italian dishes
- List of pasta dishes
References
Source of the article : Wikipedia
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