6 October, 2014
Spaghetti Carbonara
Comments : 11 Posted in : Main Dish, Pasta on by : Cook Plate Fork Tags: bacon and eggs, Carbonara, Cook, Cream, Ippolito Cavalcanti, Italian cuisine, Parmigiano-Reggiano, Pasta, Spaghetti, Spaghetti Carbonara
As with many recipes, the origins of the dish Spaghetti Carbonara and its name are uncertain or ambiguous. There are countless speculations as to the origin of the name, which some have concluded the name Spaghetti Carbonara may be more recent than the dish itself.
The name is derived from carbonaro, Italian for charcoal burner. Some believe the dish was first made as a pasta meal for Italian charcoal workers. Another theory is American soldiers who combined bacon and eggs with pasta, after they had occupied Italy in the post-war era.
Yet another theory is Ippolito Cavalcanti a highly influential chef of nineteenth-century and Neapolitan cook book author, “Cucina Teorico-Pratica” (1839) which included a recipe for pasta with eggs and cheese.
The third edition book “On Cooking” (2003) written by Sarah Labensky, writes about techniques from expert chefs., and included are the variations of Spaghetti Carbonara. She says outside of Italy may chefs include the addition of other ingredients with Spaghetti Carbonara, such as peas, broccoli, mushrooms, or other vegetables.
Here at Splendid Recipes and More we tried to stick to the original recipe, though we did not include any black pepper. Here is what you will need.
1 lb. spaghetti
12 slices thick bacon, cut into 1 inch slices
4 large eggs
¾ cup grated Parmesan cheese
½ cup heavy cream
salt and pepper to taste (optional)
Cook the spaghetti according package instructions. In a large measuring cup or small mixing bowl, combined the eggs, cream, and cheese, then set aside.
Next, prepare bacon, and in a large skillet, cook cut bacon over medium heat, stirring occasionally, until crisp. Transfer bacon to a paper-towel-lined plate, and set aside.
Drain pasta, leaving some water clinging to it. Do not rinse pasta, but quickly add hot pasta back to a heated skillet and add the egg mixture along with the bacon, and toss to combine. The heat from the hot pasta will cook the eggs, though you don’t want the eggs to have a scrambled look.
Plate Spaghetti Carbonara on to a platter and serve immediately. You can sprinkle with additional Parmesan cheese, if you desire.
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Hey – If it’s got bacon – you know it’s gooooood! 😀
Ya, bacon is the best!!
Thanks RoSy for stopping by and leaving your thoughts!!
Regards,
Randy
Looks very authentic and I bet is was delicious.
Thanks Jovina, I appreciate that. Yes it was very good. I have made this recipe several times. One of my families favorites.
Thanks for stopping by and commenting Jovina.
Regards,
Randy
Reblogged this on sliceofheaveninsweden and commented:
Randy this is a great dish that is quick and easy to make. It is perfect for those on the go. Just needs a salad and garlic bread and dinner is done.
Yes it is a fairly fast Italian dish to make. Thanks as well Honey for re-blogging it on your blog.
Regards,
Randy
You’ve really offered a great one here, my friend! Aaron’s recipe is somewhat different but we’re trying this one this weekend! Much love and naked hugs! 🙂
Thanks Roger. I hope you guys enjoy it!
Thanks for stopping by and leaving a comment. Enjoy the rest of your week!!
Regards,
Randy