Suppose that you are getting married and you are preparing your bachelor party. Are you thinking of cooking a carbonara for your bachelor party? No. Neither did I.
I am getting married in two weeks and I had some plans for this weekend. Βut when I make plans, God usually laughs. Nevermind, I’ll keep my great expectations for the next weekend.
So, today I decide to treat my self good and cooked for me and myself carbonara. The combination of bacon – garlic – parmesan is something that I cannot resist. Actually, I am not even try to.
The whole story of the origin of this dish and its place in cucina romana is vague. The origin of carbonara is much discussed, yet no one really knows. There are several competing theories, but all are anecdotal.
Carbonara means “in the manner of coal miners,” and the likely origin of the name is a Roman restaurant named Carbonara. It may also have earned its name because black pepper appear like coal dust against the “sauce”. And it has been speculated that it was a dish made for a secret society called the Carbonari, the charcoalmen who formed in the early 1800s and who played a part in the unification of Italy.
I haven’t managed to find the origin of the plate’s name, neither a reliable source for a carbonara authentic recipe. But, I have managed to find the recipe that it is worth trying! You will need:
- 500 gr spaghetti
- 200 gr smoked pancetta, slab
- 2 egg yolks
- 150-200 gr parmesan cheese, grated
- 4 tablespoons olive oil
- 1 garlic clove
- finely chopped parsley
- freshly ground pepper
Boil pasta in a pot full of salted boiling water, until cooked al dente.
Place a deep, nonstick pan over medium heat and let it get hot. Chop the slab of bacon in to cubes. Add it to the pan together with the garlic clove and sauté until golden. Do not chop the garlic clove, leave it as it is. As soon as they turn golden add half cup of the boiling pasta water. Then remove the garlic.
Meanwhile, in a large bowl whisk together the egg yolks and parmesan.
When pasta is ready drain them and immediately add them to the bowl. Stir and add some extra boiling pasta water in order to create a sauce. Then drop the content of the bowl into the pan and remove from fire.
Mix really well until the sauce comes together and thickens. Serve with grated parmesan, finely chopped parsley and freshly ground pepper.
P.S.: As I was doing my research for the history of carbonara I have found a very interesting recipe. According to this recipe in authentic carbonara you have to use guanciale instead of bacon and pecorino Romano instead of parmesan.