Difficult50 minutes
4 people
How do you make it? The recipe and history of Carbonara. Probably one of the most delicious dishes in Italian tradition, certainly one of the most beloved first courses... let's discover the history and traditional recipe of Carbonara. Spaghetti alla carbonara is a traditional dish from Lazio, prepared with typical, nutritious, and very tasty ingredients. The origin of Carbonara is still uncertain today. There are different schools of thought that attribute its creation to different historical periods and territories.
Let's explore the main ones: the most widely accepted theory is the "Apennine" one. In this case, the recipe is attributed to the charcoal burners of Lazio, who prepared this dish because it was nutritious and made with ingredients that were easy to find and preserve. Guanciale was chosen because it allowed for the creation of a satisfying and flavorful meal without the use of expensive oil. There are two other theories that attribute the creation of this traditional dish to other events, the Neapolitan theory and the post-war theory. The first is based on some recipes found in Ippolito Cavalcanti's 1837 treatise on theoretical and practical cooking, while the second is supported by two pieces of evidence.
The first is that the Carbonara recipe was not included in Ada Boni's 1930 "Roman Cookbook," but became known in the final years of World War II and afterwards. The second is supported by the fact that Americans combined ingredients they already knew and had available: eggs (often powdered), pancetta bacon, and spaghetti to create their dishes. In conclusion, the origin of Carbonara is still shrouded in mystery and uncertainty. One thing is certain... the fact that it is incredibly good! Now that we have told the story and tradition, let's move on to the recipe! The ingredients are "sacred" to many: pasta... spaghetti, guanciale, eggs, Pecorino Romano cheese, salt, and pepper. However, there are countless variations and adaptations.
The Carbonara recipe: Put the spaghetti in a pot with plenty of salted water and cook until al dente. Meanwhile, cubetti the guanciale cubetti brown it in a pan (according to "current thinking" and encyclopedias, either with a tablespoon of lard, a drizzle of oil, or butter) until it takes on its classic "transparent" appearance and is partially melted. Now take the eggs and beat them whole in a bowl. Gradually add the previously grated Pecorino Romano cheese, mixing the whole mixture well. When the spaghetti is al dente, drain it (keeping a glass of the cooking water), and cook it with the guanciale for about a minute. At this point, add the egg and Pecorino mixture and stir quickly until everything is mixed together! If it is not creamy enough, add a little of the cooking water previously set aside, stirring continuously. Add pepper! Serve hot! :p What a wonderful aroma! Enjoy your meal :) If you liked our guanciale recipe, try it, share it with your friends, and post a photo with #BerettaLovers. The best photos will be posted on the Beretta Instagram profile.
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