![]() The most supported version though connects the origin of Spaghetti Carbonara with the period after the liberation of Rome in 1944 by the allied troops. This quite similar pasta was first documented in Ippolito Cavalcanti’s Neapolitan cookbook from 1839.Īnother story connects the origin of this pasta to the charcoal burners (Carbonari in Roman dialect) in the mountainous L’Aquila area who prepared it using ingredients that are easily available and stored. Everybody has to choose his favorite one to believe in until somebody can prove the complete truth.Īlthough Spaghetti Carbonara is famous from the region of Lazio and Rome, one of the versions about the origin says, that the pasta descends from the Napolitanian pasta cacio e uova, which is made with melted lard, eggs, and cheese. The classic ingredients are spaghetti, guanciale (cured pork jowl) or pancetta, pecorino, eggs, and black pepper.Īs with many dishes, the origins and the history are never completely clear and there exist many variations of the story. The original and classic Spaghetti Carbonara just consists of a few simple ingredients and the whole dish is quick and straightforward. You also can make just your kind of pasta, which is perfect, but you definitely can’t call it a classic Spaghetti Carbonara then. Done! No? Well, you can do that, but only if you want to offend an Italian. Just buy some pasta, put it to a boil, mix it with ham or bacon, add some cream, if you want some green peas and garlic, and mix everything. So let us talk about Spaghetti Carbonara, one of the most famous pasta dishes from Italy.
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