Real Italian "Linguine alla Carbonara"

Introduction

Carbonara's pasta it's a typical italian recipe whose historical origin it's not so clear. Here there are some historical information and the authentic recipe learned from a Bologna's citizen.

Hi everyone!

Before the real recipe I would like to tell you something about the origins of carbonara's pasta.
There are three assumptions that circulate accredited:
1) American origin(1945)

it seems that American soldiers composing the ingredients they like most, eggs, bacon and noodles (tpical chinese spaghetti) made the firts but not the actual recipe of carbonara.

2) Neapolitan origin (1837)

It would seem that already in the first editions of "The theoretical and practical kitchen," published by the Duke of Buonvicino Ippolito Cavalcanti, a recipe appeared very similar to what we know today. However in this recipe the eggs are too much cooked.

3) origin Carbonara (700)

As the name suggests, can not miss a hypothesis that attributes the origin to the very period of the motions Carbonari, and in particular to a cook who took part in these movements.

Ingredients for 4 persons:

- 400 g of pasta (the best one are linguine but you can choose also spaghetti or home made pasta like tagliatelli);

- 4 eggs;

- 200 g dice of bacon (you can find already at the supermarket but the best choice is to ask to your butcher of confidence a slice of bacon thick 1 cm and dice it at home);

- 150 g of parmigiano's cheese;

- black pepper;

- salt.

Preparation:

1. In a bowl mix with a whisk eggs with parmigiano's cheese and a pinch of salt and black pepper.

2. Meanwhile cook the pasta in a pot with salt water. When the water boils throw the pasta and drain it after 10 minutes (control over the package of the pasta you choose if there is a different time of cooking).

3. While the pasta is still cooking prepare in another pot the diced bacon. Just put them in the pot (without add other oils because bacon it's already enough fat) for a few minutes (pay attention they don't have to dry).

4. When the pasta in cooked drain it and put on the pot with the bacon and mix.

5.Move the pot from the fire and at least add the mix of eggs and parmigiano cheese. A best result it's when bacon is still soft and the eggs have created a sort of cream.

It' so simple believe me! You have just to follow this recipe step by step!

Good appetite!

Love Letizia