Pasta Perfection: Exploring The Origins And Taste Of Casarecce Carbonara

In the world of culinary delight, pasta is a universal comfort food. Among the myriad pasta shapes that Italy offers, Casarecce stands out not only for its unique shape but also for its inviting texture, perfect for capturing rich and creamy sauces.

Combine this with the classic Roman Carbonara, and you have a dish that encapsulates the essence of Italian cuisine.

What is Casarecce Pasta?

Casarecce, pronounced [ka-sa-REH-cheh], meaning “homemade” in Italian, perfectly embodies the rustic charm of Italian cooking.

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Originating from Sicily, this pasta shape has found its way into the kitchens across southern Italy, each region adding its unique twist to its preparation and pairing.

The pasta is characterized by its narrow, twisted and rolled tube-like shape. This shape is brilliant for holding onto the sauce, making sure each bite is full of flavor. Just like this Trofie Al Rosso Pesto.

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Casarecce is traditionally made by combining high-quality durum wheat semolina and water, without the use of eggs, and is crafted using bronze dies.

The rough surface achieved by the bronze dies ensures that any sauce, whether a rich tomato or the famously smooth Carbonara, sticks beautifully to each piece of pasta.

The Region and Cultural Roots

Casarecce hails from Sicily but has fans across southern Italian regions like Calabria and Puglia.

Its versatility in soaking up and enhancing different sauces has made it a favorite among pasta lovers worldwide.

In these regions, pasta isn’t just food—it’s an integral part of the culture and social life, reflecting history and tradition in every meal.

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The classic Roman Carbonara is traditionally made with spaghetti. Using Casarecce pasta offers a delightful variation.

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The nooks and crannies of the pasta ensure that the creamy sauce covers every piece, offering a more texturally diverse experience.

Casarecce Carbonara

14 ounces casarecce pasta

1/3 pound smoked bacon, diced

4 large eggs (2 whole eggs + 2 yolks)

1 cup grated Pecorino Romano cheese

Freshly ground black pepper

Salt for pasta water

In a small bowl, whisk together the eggs, egg yolks, and grated Pecorino Romano cheese. Season with a bit of freshly ground black pepper. Set aside.

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In a large skillet, cook the diced bacon over medium heat until it’s crispy and golden brown, about 5–7 minutes. Remove from heat and set aside, leaving the rendered fat in the pan.

Bring a large pot of salted water to a boil. Add casarecce pasta and cook until al dente, according to the package instructions. Reserve and set aside 1 cup of pasta water, then drain the pasta.

Add the cooked pasta to the skillet with the cooked bacon and mix well. Off heat, pour the egg and cheese mixture over the pasta, stirring quickly to create a creamy sauce.

If the sauce is too thick, gradually add reserved pasta water (1 tablespoon at a time) until the desired consistency is reached.

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Serve the casarecce carbonara immediately, garnished with fresh basil and additional Pecorino Romano.

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