Carbonara

Palma, Ralph Francis English for Lawyers Atty. Gerely Rico What is Carbonara?

Most would wonder what is Carbonara? Some would believe that it was like the spaghetti a Chinese dish, but having done some research it was said that this carbonara is an Italian pasta dish based on eggs, pecorino romano, guanciale, and black pepper. Ti was invented in the middle of the 20 th century

Recipes vary. All agree that cheese (parmesian, pecorino, or a combination), egg yolks (or whole eggs), cured fatty pork (guanciale usually preferred to panceta) and black pepper are basic. The pork is fried in fat (olive oil or lard); a mixture of eggs, cheese, and butter or olive oil is combined with the hot pasta, cooking the eggs; the pork is then added to the pasta. Guanciale is the most usual meat, but pancetta is also used. Cream is not used in Italian recipes, but is used in the United States, France and England.

Some American recipes add salt and/or garlic to taste; with peas added for color. Yet another American version includes mushrooms. Most of these preparations have more sauce than the Italian versions, and have more in common with a cream sauce such as that used for fettuccine alfredo.

The most common mistake of people is that they usually think that Carbonara and Fettuccine are one and the same. I am one of those people that usually think that Carbonara and Fettuccine. Upon going to fancy restaurant along Tomas Morato I then learned that Carbonara and Fettuccine are totally

different. When we talk of Fettuccine we refer to the noodles being used. Said noodles are thick, flat, noodle made of egg and flour.

In all versions of the recipe, the eggs are added to the sauce raw, and cook with the heat of the pasta itself.

A brief history of carbonara.

Like most recipes, the origins of the dish are obscure, and there are many legends about it. As the name is derived from the Italian word for charcoal, some believe that the dish was first made as a hearty meal for Italian charcoal workers. Others say that it was originally made over charcoal grills. Still others suggest that it is so named because the specks of bacon and pepper in the pasta look like bits of charcoal. It has even been suggested that it was created by the Carbonari ("charcoalmen"), an Italian secret society.

The dish was obscure before the Second World War, and it is not present in Ada Boni's classic book La Cucina Romana, which was published in 1927. It is thought to have originated in the hills outside Rome, not in the city itself. Its popularity began after the Second World War, when many Italians were eating eggs and bacon supplied by troops from the United States.

Going to the ingredients in making a carbonara

3 Tbsp Olive Oil 150g Bacon cut small 1 Garlic clove or more if you like 400g spaghetti (I like Barilla or De Cecco) 3 Eggs (at room temperature) 75g grated Parmesan Cheese (you can also use part other cheaper cheese with the Parmesan if you like)

freshly ground black pepper

Grate the cheese. Fry the bacon and garlic in the olive oil, keep warm. Cook Pasta according to package instructions al dente. Very important that you dont cook the pasta for too long.

Beat the eggs in a little more than room temperature serving bowl, add the grated cheese and pepper.

When Pasta is cooked, drain well and with the bacon add to the egg and cheese mixture and mix well with pasta forks. The eggs cook from the heat from the Pasta and the bacon.

Note the bacon and cheese make it salty enough, so no extra salt should be needed.

Serve at once. If you like, a glass of good white wine is great with this dish.