Pasta alla carbonara is a famous dish that is so loved that almost every region of Italy is trying to claim the authorship. Pasta is traditionally made from spaghetti, smoked pork and served with a sauce of cheese, eggs and spices. In many countries around the world, cream is added to the sauce for carbonara pasta.
Carbonara pasta is delicious and mouth-watering spaghetti in a fragrant and hearty sauce, which is prepared quickly enough and will not leave anyone indifferent.
The history of the carbonara paste
Umbria, Puglia, Piedmont and other regions of Italy are fighting for the right to call themselves the birthplace of the famous carbonara paste.
However, most historians of Italian cuisine believe that pasta originated in Abruzzo thanks to coal miners. Translated from Italian, le charbonnier means "coal miner". People who went to the forests for a long time to harvest charcoal took smoked corned beef and sheep's cheese with them. Charcoal miners found fresh eggs in the forest, and cooked the pasta in a cauldron, always sprinkling it with hot pepper.
According to another version, the recipe for traditional pasta was invented by one of the leaders of the carbonari revolutionary movement, which existed in the 18th century.
It is also believed that the inventors of the pasta were American soldiers who entered Rome at the end of World War II and asked taverns to serve them noodles with bacon and eggs.
Carbonara pasta with cream
Pasta carbonara is a favorite dish of all Italians, which can be prepared with the following ingredients:
- 200 g of ham;
- 100 g of parmesan;
- 100 g of bacon;
- 300 g of spaghetti;
- 50 ml of dry wine;
- 100 ml of cream;
- chicken egg - 1 pc.;
- 2 tbsp. l. olive oil;
- garlic - 3 cloves;
- fresh herbs (parsley, dill, etc.);
- salt pepper.
Cut the ham and bacon into small pieces and fry in olive oil for 5 minutes, then add crushed garlic and cream to them. Stir the contents of the pan and simmer for 3 minutes.
After the indicated time, add dry wine and grated Parmesan cheese to the sauce for the carbonara pasta. Simmer the sauce until it becomes thick in consistency. At the last stage of the sauce, add the chicken yolk to it and mix well.
Boil the spaghetti in lightly salted water, then drain and place on a large platter. Pour carbonara sauce over the pasta, garnish with fresh herbs and serve.
