carbonara

Carbonara is arguably the most famous Roman and Italian pasta dish.
It’s a must for all tourists visiting the Eternal City, Rome.
It is hugely popular throughout Italy.
Students far from home love preparing it because its fast and simple to make, quite filling, inexpensive. It is also delicious.
Great chefs have also tried to reinterprete tradition, with their takes on the classic dish, spinning off many variations.
The key ingredients for the dressing are: Cheecklard, Black Pepper, Egg Yolk, Pecorino Cheese. The most popular pasta formats for it are: Rigatoni, Bucatini, Spaghetti.
It was invented just after World War II when the country was being reconstructed, dragging itself out of abject poverty, so it was a way of celebrating a new found abundance, leaving famine and hardships behind. The ultimate dream was to achieve a ‘Dolcevita’ lifestyle.

Carbonara: Procedure


This is the Procedure.

1) Prepare a pot of boiling water for the pasta. Add salt to it, when it starts boiling. Cook the pasta. Strain it ‘al dente’, not overcooked.
In the meantime, you will have…
2) Cut the Cheecklard into strips about as thick as a potato chip. Heat in a pan, to melt the fat, making it crispy on the outside, tender inside. Take a tablespoon of melted fat and…
3) Add it to egg yolk, beating it in using a fork, together with black pepper and grated Pecorino Romano (D.o.p.) cheese. If lumpy, add some water from the pasta pot (which contains starch from the pasta). You will obtain a silky smooth yellow cream.
4) Add a little water from the pasta pot to the pan cointaing the Cheecklard.
5) Strain the pasta and transfer it to the pan, compleating cooking (last 1-2 minutes). Switch off heat, add in the cream. The 60 Degree Celsius hot pasta will ‘pasteurise’ the egg.
6) Serve hot with a fresh sprinkling of cheese.

Recipe for 2 people, generous portions.

  • 200 grams Pasta (7oz.).
  • 160 grams Cheecklard (5.5 oz.).
  • 60 grams Pecorino Romano Cheese (2.5 oz.).
  • Black Pepper to taste.

Watch the Video or follow the Recipe and Procedure then try to recreate your own dining experience at home.

I would like to give credit to the YouTube channel Cucinandomelagodo for inspiring my own version in English.

Happy Carbonara Day Everyone.

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Marika Manna

Vivo persa nei libri. Amo le parole. Perché hanno "un effetto magico. Nel senso che hanno la capacità di forgiare il pensiero degli uomini. Di condizionare i loro sentimenti. Di dirigere la loro volontà e le loro azioni". Amo anche i punti. Molto. Segnano la fine ma l'inizio di una nuova storia.
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