To prepare a new tasty dish for dinner, you do not always need to spend an incredible amount of time and effort. For example, you can try to make carbonara. To do this, you will need about half an hour and a minimum of effort, because such a dinner is within the power of even a young hostess. Not everyone knows how to make carbonara. However, the answer to this question is quite simple.
So far, for us this dish is quite exotic. For Italy, this is everyday life. Coal workers are said to have historically fed on carbon (this is the name of the profession and dish in Italian). Prepared it from noodles, cheese and pork cheeks. Today, cheap cheese has been replaced with parmesan, and smoked bacon is used instead of cheeks. Carbonara, the recipe of which has undergone such changes, has become much more refined and delicious.
According to another version, the dish appeared not thanks to the coal miners, but to the Italian revolutionaries of the 19th century - carbonarians, in whose secret societies there was a ritual of burning coal, symbolizing spiritual purification. However, this version is inconclusive, since the dish appeared in the twentieth century.
According to the third version, carbonara appeared in Rome after the Second World War, when many lived starving, eating American products brought as aid: bacon and egg powder. Although, in this version, not everything is linked: where did the name come from in this case?
Nevertheless, to figure out how to prepare carbonara is not difficult, since almost all its recipes are very similar to each other, they differ only in the composition of the additional ingredients. The highlight of the dish is correctly prepared spaghetti and signature sauce from egg yolks with cheese, which distinguishes carbonara pasta.
The recipe for this type of pasta is in the famous book “Silver Spoon”, which has been presented as a wedding gift to Italian brides for more than fifty years. The classic way of cooking is not much different from the existing ones today, however, every housewife tries to bring something new into it.
The carbonara paste itself is very similar to many of its other types, but the sauce served to it is simply unique. There is more than one recipe for its preparation. It is very important to cook the pasta and the sauce for it at the same time, in parallel, so that you can quickly mix them at the end and immediately serve them. Eggs from the heat of spaghetti reach a state of readiness right in the plates.
Calorie content of carbonara is approximately 600-650 Kcal per 100 grams.
Carbonara: pasta recipe from Italy itself
Cut the bacon (or loin) into small pieces (you can chop). Rub on a fine grater 150 g of parmesan. Mix two raw eggs with sour cream (150 g) and basil (2 tbsp) until smooth. Add half the cheese to the sauce, beat it with a whisk and season with a pinch of freshly ground black pepper.
Fry the bacon in olive oil until golden brown (about 15-20 minutes). Boil the spaghetti in salted water so that they remain slightly hard (al dente). Set the pan with bacon on a slow fire, pour the sauce into it, constantly stirring so that it does not curl. Then put the hot spaghetti into the pan, mix everything. Serve immediately, sprinkled with the remaining parmesan.
Carbonara: cream recipe
Fry sliced bacon (250 g) in a dry hot pan until it is rosy (about 8 minutes), transfer it to a paper towel to get rid of excess fat.
In a deep form, beat three large eggs with grated Parmesan (80 g), add a little pepper and salt, pour 100 ml of cream, mix everything.
Boil spaghetti (linguine or spaghettini) according to the instructions on the package until al dente. Drain the water and put the paste in a container to the egg mass, add bacon, mix. Serve immediately.