Rigatoni alla Carbonara
There are many hypotheses for the origins of this well-loved dish. The simplicity of the ingredients could mean that it was an easy dish to make for the charcoal makers “Carbonari” who spent long periods of time in the woods during the year. However the fact that we do not see reference to this dish in Italian cookbooks until after the second World War could demonstrate that it was invented by Roman trattorias to keep the American troops happy using ingredients (eggs and bacon) which was standard issue for the US soldiers.
Even culinary experts cannot agree on the origins so we will probably never know for sure. This not the only debate attached to this most delicious dish! What type of bacon should be used? Should you use the whole egg or just the yokes? Do you add cream? What cheese do you put on top? Most chefs would agree that you must not allow the eggs to overcook as the consistency should be creamy and not scrambled. Also, it’s not necessary to add any cream into it, as with the egg it is already nice. Now, let’s cook Carbonara with us!
Recipe: (Serves 4)
350g sliced La Pancetta, cut into 1cm-wide strips
50g freshly grated Pecorimo Romano cheese, plus extra to serve
50g freshly grated Parmesan cheese, plus extra to serve
1 tbs olive oil
2 garlic cloves, finely chopped
2 tbs chopped flat-leaf parsley leaves
1. Cook pasta in a large pan of boiling salted water according to the packet instructions.
2. Meanwhile, heat oil in a frypan over medium heat. Cook pancetta, stirring until beginning to crisp. Add garlic for half minute, then set pan aside.
3. Place eggs, yolk, cream and parmesan in a bowl. Season, then mix gently with a fork
4. Drain pasta, then return to pan.
5. Turn to low heat, quickly add egg and pancetta mixtures and parsley. Season with salt and pepper.
6. Serve immediately with extra cheese! Yummy!
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