Carbonara with egg, the origin
The truth is that the origin of the famous Italian dish remains a mystery to this day! There are, of course, many versions. Some claim it originated from the Umbria region and became known to the residents of Rome in the 19th century. Others argue that the father of carbonara with eggs is Ippolito Cavalcanti, a Neapolitan nobleman who published the recipe in his book.
A third theory suggests that authentic carbonara with egg spread during World War II when Americans brought eggs and bacon in powder form in large quantities for military purposes. Others argue that it was the Americans who requested it, as they, having eaten cacio e pepe pasta, asked for guanciale to be added to remind them of a taste from home and American breakfast.
The recipe for spaghetti alla carbonara with egg is one of the traditional and classic dishes of Roman cuisine. It is a humble dish, but easy, quick, and tasty!
Carbonara with egg, INGREDIENTS FOR 4 PEOPLE
- 400 g spaghetti
- 150 g guanciale (smoked pork cheek) or bacon
- 100 g pecorino romano cheese
- 4 eggs
Carbonara with egg, PREPARATION
- Cut the guanciale into strips (not too long, but not into cubes)
- Toast the guanciale in a pan, without oil, until the fat becomes transparent and it is relatively crispy. Be careful not to burn it! Keep it aside in a bowl.
- Beat the eggs together with the grated pecorino in a bowl. Add pepper. Whisk with a wire until it becomes a homogeneous mixture. Add the prepared guanciale.
- Cook the pasta in salted water. Do not add too much salt, consider that the cheese and guanciale are salty on their own.
- Once cooked, quickly drain them and put them in the bowl with the guanciale. Mix, the egg will cook on its own and will become a tasty cream! Add pepper and extra grated pecorino if you like.
Carbonara with egg, MAINTENANCE
Italians hate pasta cooked from the previous day, so it’s best to eat it immediately! And I believe the flavor diminishes, and the truth is that dishes like this lose their magic after a few hours in the refrigerator.
For all traditional Italian dishes, there are variations! The above recipe is the authentic carbonara with egg, but there are variations, with cream or with bacon, with rigatoni or with penne!
Do not stir the pasta in the pot over the fire because the egg will cook and it will resemble… an omelet.
Another traditional pasta in Rome is gricia: you can read the recipe here. If you enjoy cooking and come to Rome, surely one of the nicest experiences is cooking classes. For example, this one Rome Pasta-Making Class: Cook & Dine with a Local Chef teaches you how to make homemade pasta with the help of a local Chef!
Enjoy your meal!
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