Pasta Carbonara - a recipe from Lazio

Pasta Carbonara - a recipe from Lazio

Today we want to introduce to you a traditional Italian recipe from Rome and Lazio: Carbonara pasta. It is made with eggs, bacon (guanciale or pancetta), Pecorino Romano PDO cheese and black pepper. It is an easy pasta dish to make, it is also versatile because several pasta shapes can be used: spaghetti, linguine, bucatini, fettuccine or rigatoni. As you can see in the photo, I used Linguine pasta.

For obvious reasons, the only ingredients missing in our Qualeatalian box are eggs. I took 4 fresh free-range eggs from the hens that I have in my garden :)

It is an easy dish to make for a dinner with friends. As first step, cook the pasta in a large pan of boiling salted water until al dente. Ps. ‘al dente’ means that the pasta need to be slightly hard in its texture. To do so, cook the pasta 1 minute less than what is recommended on the packaging.

For the sauce:

1)dice the pancetta

diced pancetta

2) heat the oil in a pan and fry the pancetta until crisp

pancetta stir-fried

3) Lightly beat the 4 eggs in a large bowl with 100g of Pecorino Romano PDO and pepper

eggs and cheese mixture

When the pasta is ready, drain and add to the pan with the Pancetta. Then mix well to coat everything. Take off the heat. Then add the egg and cheese mixture. Stir to coat the pasta and serve immediately.

 

A bit  of History…

There are many theories for the origin of the name. Since the name is derived from carbonaro (the Italian word for charcoal burner), some believe the dish was first made as a hearty meal for Italian charcoal workers. In parts of the United States the etymology gave rise to the term "coal miner's spaghetti".

Another theory is that it was created as a tribute to the Carbonari ("charcoalmen"), a secret society prominent in the early, repressed stages of Italian unification.