This dish , along with others (such as the Amatriciana), expresses Roman culture .
In fact, in Italy it can be said that the kitchen represents the culture of the country and confirming this affirmation is a survey carried out by Coldiretti that places it as the queen of food and wine tourism: 23% of foreigners choose it for the kitchen.
In this article we talk about a dish that, all those who have been Rome, have tasted and loved from the first bite: the carbonara pasta. Although the main focus of Italian cuisine, its history has been much discussed. It can be said that it is not a 100% Italian recipe but that “made in Italy” emerges from the purely typical ingredients and traditions . Deepening this topic we discover together 4 curiosities on pasta carbonara: 1) It has uncertain origins
It is said that the pasta alla carbonara was born in 1944 with the arrival of British and American troops on the line between Lazio, Molise and Campania. Soldiers used to prepare pasta with the ingredients they could find with more ease (the eggs and the canned bacon they had brought with them). At that time they tasted and became fond of what can be said to be the ancestor of pasta alla carbonara: the cacio e ova from Abruzzo , which, for homesickness, added the typical ingredients of their breakfast
2) It took its name from pasta alla carbonara from the woodsmen
It is said that the famous dish took its name from the woodsmen of the Apennines that collected wood to make coal. The latter used to cook carbonara pasta using the easily available and conservable ingredients, the guanciale and the eggs . Components that were often carried around during the periods when they watched over the charcoal and were away from home for long periods.
3) Guanciale or pancetta? Parmesan or pecorino?
The official recipe includes as ingredients the pillow for the delicacy and sweetness of the taste and the pecorino since it was the ingredient they produce , easily stored and available.
Today, Parmesan or a mix of Parmesan and Pecorino are used, which makes the dish less salty.
In any case, the original recipe includes the use of pecorino from Abruzzo because it is less salty than the Roman one and because it derives from the typical “cacio e ova” in which pecorino was the basic ingredient.
4) Not everyone uses the pillow
Although the real recipe provides for the exclusive use of the pillow for its consistency, many opt for the use of smoked bacon .
This choice is induced not only by the economic factor (because the bacon costs less) but also because it is less fat , since it is a cut of different meat that is also more easily. This option is not only common in households but also in restaurants; in fact it is an example of a famous restaurant in Rome ” da Danilo ” serving carbonara with smoked bacon.
Although there are many variations of this dish it is important to remember and pass on the authentic recipe of pasta alla carbonara because it represents the history and culinary traditions of Rome. And how do you prepare it? Are you in favor of tradition, or do you prefer to make changes? Take a look at our menu to try our carbonara pasta and much more!