Spaghetti alla Carbonara is a simple dish and also very cheap to prepare. It wasn’t born, after all, in high society, but… after all, its history is unclear. There are different theories about Carbonara’s origin. Some people say it was invented by charcoal makers (carbonaio = charcoal makers) that used to work in bushes around Rome, others claim that the idea was given by American soldiers arrived in Rome in 1944 after the city liberation. But which Italian will believe in that…?
One thing is sure – properly prepared Carbonara tastes excellent, even though it’s not a health and light dish. Like in many cases there are many ways to prepare it ( vegetarian variation included – with zucchini despite pancetta). Once I ate Carbonara with onion, but I didn’t like it. Some people add entire eggs, I prefer egg yolks. You can add some garlic, or not. Like always, recipes can be adjusted to individual tastes or even used as inspiration only.
Spaghetti alla Carbonara
80 g of sliced pancetta (bacon)
3 egg yolks
1 tablespoon cream
ca. 30 g of freshly grated Parmesan cheese
1 tablespoon olive oil
200-250 g of spaghetti
some parsley to decorate
Served with: white dry wine
While the pasta is cooking, start to prepare a sauce. In a small bowl mix egg yolks with a cream. On a large frying pan fry pancetta on olive oil until the bacon is crisp but not crunchy. Take the pan off the heat, add drained pasta, sauce and swiftly toss everything to mix. At the end sprinkle with freshly grated Parmesan cheese and parsley.
Enjoy your meal!