Carbonara pasta is one of the most famous dishes of Italian cuisine and, probably also for this reason, the most messed up by foreigners with their imaginative ideas behind the stove, as shown by a report of the Accademia Italiana della Cucina.
Although this very famous first-course Italian dish is counted among the great classics of Lazio and more precisely Roman cuisine, there is no certainty about its origins. In fact, in addition to the most common theory, it is thought that the recipe may have been created after the allies set Rome free in 1944, or by the “carbonai” on the Abruzzo Apennines or by the Neapolitans. Although the origin is uncertain, it is certainly a “modern” dish, so much that the famous Italian and Roman gastronome Ada Boni does not mention it in his recipe book “La Cucina Romana” of 1929.
In conclusion, however, it was agreed that the traditional recipe is one and only one and that its ingredients are fixed, as I will show you in order to recreate a perfect Carbonara pasta.
DETAILS
– Difficulty: easy
– Preparation time: 20′
– Doses: 4 people
– Cost: low
INGREDIENTS
– 360g of rigatoni
– 150g of Amatrice bacon
– 50g of grated pecorino romano
– 4 medium egg yolks
– Salt and pepper to taste
Tools used:
– Spatulas set:
– Bowls of various sizes:
– Food scale:
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