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    You are in: Home / Community Forums / Italian Cooking / Pasta alla Carbonara
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    Pasta alla Carbonara

    Thu Jul 19, 2012 10:07 pm
    Forum Host
    Pasta alla carbonara (usually spaghetti, but also fettuccine, rigatoni or bucatini), is an Italian pasta dish based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano),[1] bacon (guanciale or pancetta), and black pepper.

    Like most recipes, the origins of the dish are obscure, and there are several stories about it. As 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 thus giving rise to the term "coal miner's spaghetti".

    Sat Jul 21, 2012 12:53 am
    Forum Host
    Following is another recipe for Carbonara icon_smile.gif

    Carbonara (origin: Lazio, Italy) is a dish that is made with guanciale or pancetta (NOT ham or American bacon), garlic, eggs, Pecorino Romano (or Romano and Parmesan), olive oil and salt and pepper. the dish does NOT contain any cream or other ingredients. The trick to preparing carbonara properly is to make sure the beaten eggs do not set when added to the hot pasta. Following is the authentic carbonara recipe from the archive of Acadamia Italiana della Cucina (an esteemed Italian Cultural Institution dedicated to preserving authentic Italian cuisine around the world):

    Serves 4
    600 grams spaghetti or bucatini
    120 grams guanciale or pancetta — diced or cut into strips
    1 clove garlic
    2 medium eggs (very fresh)
    100 grams mixed Parmesan and pecorino Romano (or all pecorino) – grated
    olive oil
    salt and pepper

    Cook the guanciale in a pan along with the whole peeled garlic clove and a little oil, until the guanciale is well coloured.
    Discard the garlic.
    Beat the eggs in a bowl with a little of the cheese and a pinch of salt. Cook the pasta until al dente, drain and add to the pan with the guanciale. Lower the heat to a minimum and add the egg mixture.
    Mix well.
    Be careful not to let the eggs set.
    Remove from the heat and add the rest of the cheese.
    Mix again and serve immediately.
    PaulO in MA
    Fri Jul 27, 2012 4:14 pm Groupie
    I make the recipe from Diane Seed's "The Top One Hundred Pasta Sauces." I'd post the recipe, if the computer repair guy didn't have my computer. icon_biggrin.gif
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