Carbonara: a simple dish with humble origins
The origins of this unique Italian dish date back to the XIX Century, when the "carbonari", that are the charcoal workers, used to bring themselves a couple of poor and simple ingredients for their lunch break: eggs and pork were perfect for a savory and cheap lunch! In America, somebody has translated the name of this recipe, calling it "coal miner's spaghetti": did you know it?
Tricks and tips for a perfect and creamy carbonara
Purists of carbonara suggest that you don't have to add any cream or butter to your carbonara sauce. Of course, it's more difficult to have it perfectly creamy, but its taste will be much closer to the original one. As regards the debate between onion and garlic, you should know that the original carbonara sauce doesn't need any extra ingredient apart from beacon, eggs, pecorino cheese and a generous pinch of black pepper. To have an extremely rich carbonara sauce, the secret is not adding extra ingredients, but managing very well the temperatures: you don't have to cook the eggs, but to break them far from the stove, otherwise you'll make scrambled eggs! As regards the pasta, the best choice is spaghetti: once you've boiled them, be quick and pour the carbonara sauce over them immediately, mix and serve hot!!!!
From the classic recipe, to a wide range of unique versions
These days, as far as gastronomy is concerned, fantasy plays a central role. So, if you don't like the traditional carbonara recipe, or any other recipe, you can also feel free to change it, to give your personal interpretation and to add your personal touch. That's why there are a lot of variations on carbonara's theme: vegetarian carbonara, mushroom carbonara, courgettes carbonara, artichokes carbonara, fish carbonara, and so on. And that's why very often you'll find onion or cream in it too!
