Every day we see 2 or 300 carbonara dishes posted. And every day there are thousands of experts that pick them apart according to some ephemeral standard baked in recency bias.
I am sure this info has been posted before. And I am sure many of the members of this sub already know that pasta *alla carbonara* is a dish that has evolved quite a bit during it’s short journey from an unknown yet recent origin. But I thought it might be nice to review what we know about the history of this now world famous dish.
There is a current standard for the dish that is barked out here everyday. It is what is now considered “authentic” Roman *pasta alla carbonara.* But that doesn’t mean the dish will not continue to evolve. And it doesn’t mean variation isn’t allowed to encourage that evolution. Food should be an experiment, IMHO.
This is a post from Luca Cesari, an Italian food writer who documents the history of Italian dishes. I find what he writes very interesting, yet frustrating at the same time because there is no definitive answer on where and when *alla carbonara* first came. I hope this creates a lively and friendly debate. Otherwise it can be an enjoyable read.
pancetta vs guanciale
cream vs no cream
parmesan vs pecorino (vs gouda!)
garlic? white wine? butter?
La storia della carbonara – Capitolo 2. Gli esordi 1951-1960
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Every day we see 2 or 300 carbonara dishes posted. And every day there are thousands of experts that pick them apart according to some ephemeral standard baked in recency bias.
I am sure this info has been posted before. And I am sure many of the members of this sub already know that pasta *alla carbonara* is a dish that has evolved quite a bit during it’s short journey from an unknown yet recent origin. But I thought it might be nice to review what we know about the history of this now world famous dish.
There is a current standard for the dish that is barked out here everyday. It is what is now considered “authentic” Roman *pasta alla carbonara.* But that doesn’t mean the dish will not continue to evolve. And it doesn’t mean variation isn’t allowed to encourage that evolution. Food should be an experiment, IMHO.
This is a post from Luca Cesari, an Italian food writer who documents the history of Italian dishes. I find what he writes very interesting, yet frustrating at the same time because there is no definitive answer on where and when *alla carbonara* first came. I hope this creates a lively and friendly debate. Otherwise it can be an enjoyable read.
pancetta vs guanciale
cream vs no cream
parmesan vs pecorino (vs gouda!)
garlic? white wine? butter?
La storia della carbonara – Capitolo 2. Gli esordi 1951-1960