SPAGHETTI WITH CARBONARA SAUCE

Eggs, bacon and pepper, give an intense and enveloping taste to spaghetti carbonara. Here is one of the most famous Italian recipes in the world.

INGREDIENTS:
For 4 people
13 ounces of spaghetti
150 g of pork cheek
4 egg yolks
100 g of pecorino cheese
Salt and pepper to taste.

PREPARATION:
Cook the spaghetti in boiling salted water.

Meanwhile, cut the bacon into strips and fry it in a pan without adding oil.
Simultaneously beat the egg yolks with the pecorino in a bowl: add two tablespoons of spaghetti cooking water and a pinch of black pepper.

Drain the spaghetti al dente.

Pour the spaghetti into the pan with the bacon and mix well. Remove the pan from the heat and add the beaten egg yolks: mix well and add a tablespoon of the cooking water for a creamy result.

Sprinkle with grated Pecorino cheese and freshly ground black pepper.
Serve immediately.

STORIES IN THE DISH

Pasta alla carbonara is one of the most famous Italian recipes in the world. And, as often happens with the most famous "inventions", in this case too many legends have arisen over the time of its origins. Although carbonara is a relatively recent preparation, in fact, the hypotheses on its invention are many and often contradictory.
The most accredited theories are two: the most famous holds that pasta alla carbonara was invented during the Second World War by a cook who, when American soldiers arrived, would use their rations of eggs and bacon to dress pasta, finally adding pepper and cheese to enhance the flavor.
According to another theory, instead, the carbonara would be the evolution of a plate of ancient Lazio origins called "cacio e ova" (cheese and eggs) which the Carbonari fed when they went to the woods to make coal.
Used over time as a condiment for pasta, this recipe would have definitely become the carbonara as we know it today during the Second World War when American soldiers asked the tavern cooks to add the pillow they had mistaken for the bacon they used to pair with eggs.

DID YOU KNOW?

According to one of the most accredited theories, is the name of the carbonara linked to the presence of ground black pepper which in the traditional recipe should blacken the dough to the point of making it seem covered with coal dust?

Other Italian recipes on http://italy-recipes.blogspot.com