Spaghetti Carbonara

There is no doubt that spaghetti carbonara is a creamy delight to the palate of every one of us but on the origin of this recipe, there are many stories and legends: I have counted four.

The first story speaks of a chef who was part of the Carbonari, a group of revolutionaries who are beating against the Austrian occupation of northern Italy, active between the end of'700 and wars of independence Italy.

The second argument we prunes in Naples in 1837 where a publisher, Ippolito Cavalcanti Duke of Buonvicino, gave the press a book of recipes entitled "The kitchen theoretical practice." It appears that as early editions of this book appear a recipe very similar to the one we know today.

A third legend dates back spaghetti carbonara to so-called carbinai, people in the woods produced by coal wood for burning slowly.

The fourth and final story of my knowledge is very imaginative and charming and brings the birth of this tasty way to cook pasta to 1945 when American soldiers entered in Rome at the end of the Second World War. It is said that when these soldiers went in trattorias Roman asked for lunch eggs, bacon and noodles, spaghetti typical Chinese, then much in vogue in America than Italians. The cooks Romany of that time to meet the demand of the soldiers served bacon, eggs to the pan and spaghetti sconditi and then insipidi and without taste. To avoid this inconvenience the American soldiers all mixed creating, without knowing it, the ancestor of the famous dish.

The spaghetti carbonara are still under discussion between fans of the kind of cooking fat to use, the cooking schedule, the presence of egg, cream and on the quality of cheese.

In my opinion the egg are needed to give the sauce a more creamy avoiding using the cream. The egg should not cook for not to coagulate the egg yolk.

And here, my recipe for spaghetti carbonara.

Ingredients for 4 people:

-- 400 g of spaghetti;

-- 150 g of bacon;

-- 30 g pecorino romano

-- 2 whole eggs

-- salt and pepper;

Preparation: cut the bacon into cubes and cook a low flame in a casserole of 18-20 cm, until it became transparent and has not released its fat. Whisk the eggs in a bowl and mix well with grated pecorino and abundant ground pepper. Boil pasta in salted water, then put it into a large bowl and season with the pillow with its fat, then add eggs and mix quickly. Until pasta is evenly seasoned. Serve immediately.

Finally, do not forget that a dish so it should be enjoyed with a good wine preferably a good bodied red aged, such as Chianti or Montepulciano d'Abruzzo, served at cellar temperature.