Spaghetti Carbonara: how to cook the classic properly

According to a survey by the Italian idea research institute Doxa, carbonara is the most popular of all pasta sauces. For purists, only five ingredients are allowed: durum wheat semolina pasta, egg yolks, pecorino cheese, bacon, and peppers. The use of crême fraiche in many countries angers many Italians. In March, the Financial Times stirred up an article by Italian food expert Alberto Grandi, claiming that carbonara was actually invented by Americans living in Italy. Just after World War II. The article’s author interviewed grandchildren and grandchildren of innkeepers in Rome who provided food to American soldiers during the war. The soldiers wanted a “spaghetti breakfast” of eggs, bacon and pasta. Most likely, the dish originated from an Italian-American connection in Italian Rome. What does carbonara mean? Spaghetti alla carbonara is one of the most Googled pasta recipes in this country. A common legend has it that the dish dates back to coal traders (Carbonari), who are said to have cooked pasta with bacon and grated cheese on their break from work. Alla carbonara means burning coal. Another legend says that the name comes from one of two traditional Roman restaurants called La Carbonara. What should you pay attention to? The classic carbonara recipe allows only 5 ingredients, not even oil is used as the traditional guanciale provides enough oil during frying. Garlic and onions absolutely do not belong to the original recipe. Pecorino or Parmigiano? Obviously for the purists – only Pecorino can be used for Carbonara. Top chef Luciano Monosilio writes: “The carbonara of the past will be the carbonara of the present and the future”.
Source : Blick