When creating pasta gourmet recipes, many people think “red sauce” or cream sauce! Pasta alla Carbonara, however, has no tomatoes or cream. Although it may look a little dry and “plain Jane”, one bite will tell you that this is sinfully wonderful stuff!
Carbonara comes from the word carbone, which means coal. Some say that perhaps this was a dish made by coal miners, since the ingredients would spoil too rapidly, since they were often in the woods for weeks at a time. Others say perhaps it is from the specks of black pepper that look like coal dust! I also learned that there was some sort of secret society that was instrumental in the unification of Italy called the Carbonari – or “charcoalmen” – and perhaps this dish was a tribute to them.
This pasta gourmet dish was not known to the United States until after World War II when the soldiers returned home from Italy. The dish really took off in the states in the 1970’s and is still found on many an Italian menu today.
Although their are many variations on this dish, they will all have eggs or egg yolks, pancetta or thick bacon, black pepper and either pecorino or parmesan cheese. I prefer just using the yolks and always be sure they are at room temperature, because the only thing cooking them is the hot pasta, and I always add a pinch of red pepper flakes. Most recipes call for spaghetti, but any pasta you like will work just fine!
I’ve tried many recipes for Carbonara, but I happen to like Tyler Florence’s version the best. He is one of my favorite Food Network chefs and I love everything he makes. You can see his version of Spaghetti alla Carbonara here.
If you want to see a cute young Italian guy make this in his kitchen with this cat, watch this video and he’ll take you through it step by step!
Rick Stein of the BBC teaches you how to make a fabulous Pecorino cheese version here!
If you are a Tom Cruise fan and you would like his recipe, click here for Tom’s Recipe.
I hope you will enjoy this fantastic pasta gourmet dish!
Mangia Bene!
