History of Pasta “Carbonara”!
This dish is often found in many Russian restaurants, but only few people know what the dish was originally. I was often asked questions: “When did it appear? What was it like? What was the appearance of this dish? What changes did the Carbonara pasta get after a while? I have found answers to these questions and will share with you.
There are many theories about when Carbonara was first introduced. The first documentary mention of the pastа appeared in the 1950s, it was called “Spaghetti alla Carbonara”. Then there were more references in other sources. They also claim that the dish appeared after the Second World War due to humanitarian aid from the United States, which supplied bacon and egg powder. But most of Italians claim that the dish appeared earlier and there is confirmation of this. This is a restaurant which opened in Rome in 1912 called “La Carbonara”, but the restaurant itself does not claim to invent pasta.
I prefer the theory that the dish belongs to Italian miners who worked in the Apennine mountains. Since they left for coal mining for a long term, they took with them products that could be stored for a long time under normal conditions, such as: hard cheese, peppers, pasta and dry-cured pork. Miners took eggs from nearby farms, since the egg is a very fragile and perishable product. “Carbonara” was cooked in the simplest possible conditions — in a saucepan over a fire. Because of this, some Italians believe that this is the way how the most delicious pasta is obtained.In our time, the pasta “Carbonara” has met a number of changes. The dry-cured pork was replaced with bacon, and the egg was added to the cream for a delicate and creamy taste.
How to make Carbonara pasta at home:For one serving we need:Spaghetti pasta (I prefer De Cecca) 75gRaw smoked bacon 60gCream 33% 100grDry white wine 30gBlack peppercorns 1grSalt 1grEgg 1pcVegetable oil 5grParmesan cheese 30gFresh basil 3gr
Step 1: Put a pot of water on the stove (for 100 g of paste, 1 liter of water) and bring the water to a boil. Put the pasta into boiling water and cook for 10 minutes until “Al dente”Step 2: While the pasta is cooking, heat the pan and grease with vegetable oil. On a preheated frying pan, spread the bacon, cut into 2–3 cm checkers, and fry for 1–2 minutes, stirring occasionally. After that we add wine and simmer for another 2 minutes, add cream, salt, 15g of parmesan grated on a fine grater and turn it off.Step 3: We put the finished pasta in a colander and immediately transfer it to the pan with the sauce.Step 4: Simmer all the ingredients together until a “liquid sour cream” sauce, turn off the stove, add the yolk and stir until smooth.Serving: Put the finished pasta on a plate, sprinkle with parmesan, crushed through the mill with black pepper, decorate with basil. Enjoy your meal!
In the next article, I will tell you where the pasta came from at all!
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