The original recipe of spaghetti alla carbonara is about 200 kcal per 100 grams, so it is certainly not a recipe that can not be met if you have too many calories and hence weight. The amatriciana however, that pillow is no food that will be removed and may actually be used effectively to prepare recipes, as well as eggs and cheese, but in the right proportions and especially with the addition of vegetables to improve Fill the pot. So he created a recipe for spaghetti carbonara went.
Spaghetti alla carbonara Origin
The first comes from the so-called spaghetti alla carbonara coal below, people in the woods is generated by burning coal, burning slowly. This argument does not apply to many who work away from home for a good season, and eggs for a long time without these preservation techniques.
Another reason to hire a cook carbonara was invented, which is a member of the Carbonari, a revolutionary group that fought against the occupation of Austria, northern Italy, which was active from the end of ’700 and Guarro Italian independence.
In the third case, particularly evocative of the history of this dish dates back to 1945, when U.S. troops in Rome at the end of World War II. Roman trattoria lunch when they ask for eggs, meat and noodles, noodles typical of China, so popular in the United States than Italy. Roma leaders met in their application of bacon, fried eggs and a spicy bowl of spaghetti and use the results boring. For this situation, the remedy mixed American soldiers, to create, without their knowledge, the ancestors of the famous dish.
A final hypothesis dates back to the origins of Napoli bread, especially the Duke of Ippolito Cavalcanti Buonvicino, an editor in 1837 of the “theoretical and practical kitchen.” It seems that in the first edition of this book is a recipe that is very similar to what we know today emerged.
Amatriciana, even spaghetti carbonara is the subject of endless debate among food lovers. The argument in this depends on the used grease (pork or beef?) And, in particular in the presence or absence of protein, eggs and cream off the cake, and, ultimately, the quality of the cheese.
Spaghetti alla carbonara in the egg is not cooked, but only slightly thickened, then it should not exceed 70 degrees, the temperature of coagulation to the yolks to achieve. Central and then add after turning off the flame and seasoned with spaghetti sauce, mix quickly and serve to prevent the dough is too cold. The cream is recommended in the recipe a bit, because, when added in small quantities, it helps not to curdle the eggs and add creaminess to the dish.
The recommended number of eggs from one end of the only two people, many recommend using only the yolks, the other only half of the proteins removed, and the other to keep only one quarter of the protein.
We believe that whites were required to do more in a creamy sauce, so we believe that 4 people can have two eggs or 2 eggs and 2 egg yolks used.
In our opinion, consider spaghetti alla carbonara recipe for meat using a good, very difficult to obtain a high quality, perhaps you will find that in Trentino and Ireland, where she smoked meat produced at low temperatures (not less) perfect this dish. Those who are not able to get culinary gems, it will not fall back on the boat or bacon on the pavement is good, easier to find.
Pecorino Romano is a choice, but the recipe was good with parmesan or feta and other cheeses well.
Spaghetti alla carbonara recipe
Ingredients for 4 people:
- 400 g of spaghetti;
- 150 g of meat;
- 30 g of Pecorino Romano
- 2 eggs
- Salt and pepper;
Preparation: Cut the meat into cubes and heat in a nonstick pan for 18 to 20 cm, cook until translucent and lose fat. Beat eggs in a bowl and mix with a lot of pepper, grated pecorino cheese. Cook pasta in salted water in large bowl and season with cushions of fat, then add eggs and mix quickly. until dough is smooth experienced. Serve immediately.
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