Delicious Tuna Carbonara Recipe
Delicious Tuna Carbonara Recipe - This article is about the pasta dish. For the secret society, see Carbonari.
Carbonara is an Italian pasta dish from Rome. based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigatoni, linguine or bucatini can also be used. The dish was created in the middle of the 20th century. Source : Carbonara
Delicious Tuna Carbonara Recipe video
Video Source: YouTube
Ingredients:
4 tbsp Butter
2 cans (155 grams each) Tuna Chunks in Oil (drained, reserve oil)
⅓ tbsp Grated Cheddar Cheese
⅔ cup Canned sliced Mushroom
4 tsp Lemon Juice
1 tsp Grated Lemon Rind (optional)
1 pack (400 grams) Del Monte Spaghetti
2 pouches (200 grams each) Del Monte Carbonara Sauce
Cooking Procedure:
Sautéing). Add tuna and lemon juice, cook for 2 minutes.
Add DEL MONTE Carbonara Sauce and pasta broth. Season with salt and pepper to taste. Cover and simmer over low heat for 5 minutes.
Add cheese and lemon rind. Pour over cooked DEL MONTE Spaghetti. Top with extra cheese if desired .
Recipe Source here: http://www.delmonte.ph/
As with many recipes, the origins of the dish and its name are obscure.
History Of Delicious Tuna Carbonara Recipe
The dish forms part of a family of dishes involving pasta with bacon, cheese, and pepper, such as spaghetti alla gricia. Indeed, it is very similar to the southern Italian pasta cacio e uova, dressed with melted lard and mixed eggs and cheese.
There are many theories for the origin of the name, which may be more recent than the dish itself. 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". It has even been suggested that it was created as a tribute to the Carbonari ("charcoalmen"), a secret society prominent in the early, repressed stages of Italian unification. It seems more likely that it is an urban dish from Rome, although it has nothing to do with the Roman restaurant of the same name.
Pasta alla Carbonara was included in Elizabeth David's Italian Food, an English-language cookbook published in Great Britain in 1954. However, the dish is not present in Ada Boni's 1930 classic La Cucina Romana and is unrecorded before the Second World War. In 1950 it was described in the Italian newspaper "La Stampa" as a dish sought by the American officers after the allied liberation of Rome in 1944. It was first described after the war as a Roman dish, when many Italians were eating eggs and bacon supplied by troops from the United States. Source : Carbonara
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