How To Cook Spaghetti Carbonara Recipe
Spaghetti Carbonara Recipe - 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.
Spaghetti Carbonara Recipe Ingredients:
- ½ kilo spaghetti
- 1 onion, diced
- 1 ginger, diced
- butter as desired
- ¼ kilo bacon cut in small pieces
- ¼ kilo hotdog, cut into small pieces
- 1 small can button
- mushrooms, sliced
- 2 small cans of mushroom sauce
- 2 big cans evaporated milk
- 1 tsp. white pepper
- 1 cup grated cheese salt to taste water
Spaghetti Carbonara Recipe Cooking Instructions:
- Melt butter in a saucepan.
- Fry bacon and hotdog, then garlic, onion, and ginger.
- Add button mushrooms, mushroom sauce, and milk.
- Mix well and season with salt and pepper.
- Cover and simmer for 15 minutes until mixture is thick.
- Add salt and pepper. Set aside.
- In another skillet, cook spaghetti noodles until at sente drain.
- Place cooked noodles on a platter and pour carbonara sauce on top.
- Sprinkle with grated cheese.
- 1 If desired, serve with toasted bread.
Additional Information About Carbonara
Origin and history
As with many recipes, the origins of the dish and its name are obscure.
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
As with many recipes, the origins of the dish and its name are obscure.
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
Source Recipe: Here