Pasta carbonara is one of Italy’s most flavorful inventions. But where does it come from, exactly? Buckle up, because as it’s always the case with most Italian dishes, the story behind carbonara is as tasty as the meal itself. Keep reading to learn more.
What Is Pasta Carbonara?
Pasta carbonara is a classic Italian dish made with spaghetti that is cooked until al dente, then tossed in a sauce made with eggs, cheese, and cured pork. The pork can be pancetta, guanciale, or bacon. Black pepper is also typically added to the sauce for flavor.
To make the sauce, the eggs and cheese (usually pecorino Romano or Parmigiano-Reggiano) are whisked together and then poured over the cooked pasta and pork. The residual heat from the pasta and the pan cooks the eggs, creating a creamy sauce that coats the pasta.
Carbonara is enjoyed all over the world and has many variations. However, the traditional recipe remains an unbeatable classic.
Where Does Carbonara Come From?
As you can see, carbonara is an ingenious but uncomplicated dish. However, its history isn’t as straightforward as it might seem at first blush.
In Italy, carbonara is associated with Rome. The name of the dish itself (carbonara means “female coal miner”) conjures up images of an almost mythical past where poor workers cobbled up tasty meals using ingredients easily found in the Roman countryside.
However, historical evidence paints a slightly different picture — a moving picture, to be precise. Although recipes similar to carbonara appear in 19th-century cook books, the first recorded use of the term “spaghetti alla carbonara” was in a 1951 Italian movie titled “Cameriera bella presenza offresi…” (translated in English as “Position Wanted”).
Even more surprising, the first carbonara recipe wasn’t printed in Italian, or even in Italy, but in a guide titled “An extraordinary guide to what’s cooking on Chicago’s Near North Side,” published in the United States in 1952.
In fact, the United States might have had a hand in the creation of carbonara. Renato Gualandi, an Italian cook, claimed to have invented carbonara while cooking for the Allied Forces in the immediate aftermath of World War II.
According to Gualandi’s version “the Americans had amazing bacon, excellent cream, and powdered egg. I put everything together and served this pasta dish to the generals and officers. At the last minute, I decided to add black pepper, which opened up fantastic flavors. The spaghetti had a slightly viscous consistency, and the generals were conquered by it.”
Gualandi’s account has never been disputed. If his version is accurate, it would explain why the first printed version of a this Italian classic turned up in the United States in the years following the Second World War.
So now you know: carbonara is an Italian creation with a touch of American ingenuity. A winning combination!
To learn more about Italian food, check out our previous blogs, “How To Store Parmesan Cheese?” and “Is Alfredo Sauce Really Italian?”
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