a recipe for you, spaghetti alla carbonara ... those Italians!

INGREDIENTS


for four persons
360 g of spaghetti
4 egg yolks
150 g bacon
100 g pecorino cheese (grated cheese)
salt and pepper (to taste)



Cook the spaghetti in boiling salted water.

Meanwhile, cut the bacon into strips and fry in a pan without adding oil.
At the same time beat the egg yolks with the cheese in a bowl: add two tablespoons of cooking water for spaghetti and freshly ground black pepper.

Drain the spaghetti al dente.

Pour the spaghetti in the pan with bacon and stir 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 FLAT

Pasta alla carbonara is one of the most popular Italian recipes in the world. And, as often happens with "inventions" most famous, even in this case have arisen over time many legends about its origins. Although carbonara is a preparation relatively recent, in fact, the hypothesis of his invention are many and often contradictory.
The most reliable theories are two the most popular claims that Pasta alla carbonara was invented during World War II as a cook arrival of American soldiers would use their rations of bacon and eggs for pasta, adding finally pepper and cheese to enhance the flavor.
According to another theory, however, the carbonara was the evolution of a dish of ancient origins Lazio called "cheese and eggs" (eggs and cheese) that you ate conspirators when they went into the woods to make charcoal.
Used throughout history as a sauce for pasta, this recipe would become definitively carbonara as we know it today during World War II when American soldiers would ask the chefs taverns add the bacon from their mistaken for bacon they used to match the eggs.

DID YOU KNOW THAT ...