Pasta alla Carbonara is one of our favorites and decided to included it in the list on our holiday meals. As a tradition we will be having this with families.
Which interests me about how did Carbonara came to the dish as we know it.
Like most recipes, the origins of the dish are obscure, and there are several hypotheses about it. As the name is derived from carbonaro (the Italian word for charcoal burner), some believe that the dish was first made as a hearty meal for Italian charcoal workers. The etymology gave rise to the term "coal miner's spaghetti", which is used to refer to spaghetti alla carbonara in parts of the United States. It has even been suggested that it was created by, or as a tribute to, the Carbonari ("charcoalmen"), a secret society prominent in the unification of Italy .
Carbonara was included in Elizabeth David 's Italian Food , an English language cookbook published in Great Britain in 1954. The dish is not present in Ada Boni's 1927 classic La Cucina Romana , and is unrecorded before the Second World War . It was first described after the war as a Roman dish, when many Italians were eating eggs and bacon supplied by troops from the United States.
To be honest I am not very good with Italian Cooking, so I browsed through the net and found this easy recipe from Rachel Ray:
Carbonara
Ingredients:
Salt and freshly ground black pepper to taste
1 pound pasta, such as spaghetti or rigatoni
1/4 cup extra virgin olive oil (enough to coat bottom of pan)
1/4 pound pancetta (Italian bacon), chopped
1 teaspoon red pepper flakes
5 to 6 cloves garlic, chopped
1/2 cup dry white wine
2 large egg yolks
Freshly grated Romano cheese
Handful of finely chopped fresh flat-leaf parsley, for garnish
Directions:
1. Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.
2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.
3. In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.
4. Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt.
5. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated Romano.
Which interests me about how did Carbonara came to the dish as we know it.
Like most recipes, the origins of the dish are obscure, and there are several hypotheses about it. As the name is derived from carbonaro (the Italian word for charcoal burner), some believe that the dish was first made as a hearty meal for Italian charcoal workers. The etymology gave rise to the term "coal miner's spaghetti", which is used to refer to spaghetti alla carbonara in parts of the United States. It has even been suggested that it was created by, or as a tribute to, the Carbonari ("charcoalmen"), a secret society prominent in the unification of Italy .
Carbonara was included in Elizabeth David 's Italian Food , an English language cookbook published in Great Britain in 1954. The dish is not present in Ada Boni's 1927 classic La Cucina Romana , and is unrecorded before the Second World War . It was first described after the war as a Roman dish, when many Italians were eating eggs and bacon supplied by troops from the United States.
To be honest I am not very good with Italian Cooking, so I browsed through the net and found this easy recipe from Rachel Ray:
Carbonara
Ingredients:
Salt and freshly ground black pepper to taste
1 pound pasta, such as spaghetti or rigatoni
1/4 cup extra virgin olive oil (enough to coat bottom of pan)
1/4 pound pancetta (Italian bacon), chopped
1 teaspoon red pepper flakes
5 to 6 cloves garlic, chopped
1/2 cup dry white wine
2 large egg yolks
Freshly grated Romano cheese
Handful of finely chopped fresh flat-leaf parsley, for garnish
Directions:
1. Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente, about 8 minutes.
2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all the pan drippings.
3. In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.
4. Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt.
5. Continue to toss and turn the pasta until it soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated Romano.
0 comments:
Post a Comment