Spaghetti Carbonara: A recipe with a lot of history

There is no gastronomy that can boast more of having a world-famous fame than Italian cuisine. Pizzas, pastas, desserts and meats form some of the most acclaimed specialties of the Italian diet. Some of its flavors based on oregano, garlic and tomato sauce manage to teleport us and make us feel as if we were having dinner in front of the Colosseum itself or as if we were throwing a coin in front of the Fontana di Trevi, you know, That's why they say that if you throw a coin into the fountain you ensure your return to Rome, and honestly, is there anyone who doesn't want to return to 'the eternal city'?

If you are planning a trip to Italy, but more specifically to Rome, make sure you make a good choice of the places you eat. Remember that you are in a very touristy city, and that it will surely have as many visitors again when the current situation improves a little. For this reason, we recommend that instead of choosing 'ristorantes' (totally designed for tourists) you opt for 'trattorias' which are much more artisanal and undoubtedly more homemade and traditional products, which quickly translates into higher quality and an undoubtedly more appropriate price.

Also, you can order the typical sauces! made with the original recipe such as bolognese, but especially the carbonara of which so many versions have been invented wherever it is known.

The origin of this delicious dish!

If something is clear about 'Pasta carbonara', it is that there is not a single legend that tells us its origin, but rather that over time there have been many stories that have been told. told about its invention.

One of the most widespread stories, and which in turn is the one that most bothers the Italians themselves, is that this famous recipe was actually invented in the United States, since before 1944 this sauce did not exist, according to the renowned archaeologist and gastronomy historian Emilio Dente Fierracci. Without a doubt, the Romans who consider themselves the true creators are not at all happy with this theory that nevertheless resonates with truth, since in the Roman Cuisine Bible that the author Ada Boni created in 1930 there is no trace of this popular dip.

Another of its origins is attributed to a chef from Rome, who with the arrival of the English troops and their special ingredients (eggs and bacon), decided to invent a sauce to take them home, but with an improved flavor thanks to the cheese and pepper. That carbonara is an evolution of 'cacio e ova' (cheese and eggs) is another of the theories that are used, since this was the pasta that the charcoal burners ate after going to the forest to make coal.

Finally, the last theory, and perhaps the most credible, is that this pasta is called carbonara, due to the resemblance it had to charcoal, thanks to the large amount of pepper it contained and which made the pasta practically black.

But as happens with all traditions, many times the passage of time and the immersion of some cultures in others, cause some customs to be lost or modified once they reach other countries and cultures, as has happened with this sauce, in which the use of cream to make it thicker has undoubtedly gained worldwide fame. We cannot say that this way is not good but it is not the correct way to make it, for this reason, today we bring you the original recipe for Spaghetti Carbonara, the traditional one and the one you will find on your trips to the Mediterranean country.

Ingredients for your pasta carbonara

For two people you must use:

• 170 gr of pasta
• 100 gr of bacon or bacon
• 50 g of cheese pecorino or parmesan
• 2 egg yolks
• Salt
• Ground black pepper to taste

Before you start preparing your carbonara pasta, keep in mind that it is a recipe that will take you little time, around 20 minutes and that it is very easy, but it requires skill so It's possible that the first time you make it it won't turn out the way you'd like, so you'll have to practice and practice until it comes out, so now you know! It is the perfect excuse to eat this delicious dish as many times as you want.

1.Cook the pasta

The first thing you should do is boil a pot of water, in which you will later put the pasta. While the water boils, we will start making the sauce. It is very important that you do the steps mentioned above in that same order, since the preparation of the carbonara sauce is quite quick.

2.Pancetta and bacon in the pan!

The second step you must perform is to cut the pancetta or bacon into strips - there are those who cut it into small squares - and brown them in a pan. An important note, to toast the bacon, do not add oil to the pan, as it releases fat with which it cooks perfectly. Otherwise, you would be adding unnecessary fats to the dish not only because you will be left with excess oil, but also to make the recipe as healthy as possible.

3. Now the base

Thirdly, we put the yolks that we have selected in a bowl and mix them with the cheese as best as possible, since this is going to be the base of our carbonara sauce. To this mixture we add a pinch of salt and pepper.

4. Do you remember pasta? That's it!

When we have this mixture, we reserve it until the bacon has browned and the pasta is ready. Once the pasta water has boiled, add the pasta you want, although the traditional recipe recommends spaghetti. When the pasta is cooked to your liking. We remove the water, but we reserve a tablespoon of that water that we will use later.

5. Plate and do not let it cool.

Once we have done this and before the pasta cools, we pour the egg and cheese mixture into the spaghetti and mix until it is well combined so that it cooks with the heat of the pasta. When we have this mixture made, we add the bacon that we had reserved and as a final touch, we sprinkle with a little more cheese and pepper to our liking.

 Once in Rome.

That said, although being able to prepare some spaghetti carbonara whenever you want is a pleasure, here we leave you a small list of the best places in Rome to enjoy this gastronomic pleasure.

• Carlo Menta

If you are traveling to the Italian capital, we highly recommend that you visit Trastevere, an area known for its special nightlife where tourists and natives mix. Also, if you are in the neighborhood, you will want to visit the Ristorante Carlo Menta, so artisanal and traditional that the Romans themselves have it as a reference site. You can find pizzas and pastas, and without a doubt the carbonara pasta for which you will only pay 4 euros should be your choice. And calm down! We assure you that in this case cheap is not expensive.

• Osteria da Fortunata

Located in the Campo di Fiori area, Osteria da Fortunata has a great reputation that precedes it due to the pasta with which they serve this sauce, since they make it themselves and it is called strozzapreti. The most characteristic thing? The pasta is very al dente and the bacon they use is very thick. A culinary experience!

• Pasta Chef

If a visit to the Colosseum is on your itinerary, then you are in luck, since Pasta Chef is very close there. It is a much cheaper and faster option than the city average. Very visited by Italians in the area, this place does not have tables, but rather bars and high chairs to eat at the moment. Although it is undoubtedly a place you pass through, it is still a benchmark for Roman food.

We hope that this article has been useful to you and that, thanks to it, you are encouraged to prepare your own spaghetti carbonara and become a fan of the traditional recipe. You see how easy it is!

Frequently asked questions about spaghetti carbonara

Where was carbonara sauce really invented?

There are many legends about carbonara sauce and its invention. The most widespread is that it was originally created in the United States during World War II, since, according to books, before 1944 there was no record of this sauce. Another of the great stories and one of the most reliable is that it has this name, since at first the pasta was reminiscent of charcoal because of all the pepper it had to the point of being almost black.

Does carbonara sauce have cream?

Carbonara has undergone a great evolution since it was created, and that is why it is common to see that its preparation is often carried out with other ingredients such as cream, onion and mushrooms. However, this is not the authentic recipe, since it actually only has egg, cheese, bacon and pepper.

What is the best pasta to accompany carbonara sauce?

Although there is no general rule on this, according to Italians, the best pasta to accompany this sauce is long, preferably spaghetti.