Italy’s First Carbonara?
Straight from La Cucina Italiana… here is the first recorded Carbonara recipe.
400g spaghetti
150g pancetta
100g gruyere cheese
2 eggs
1 clove of garlic
Salt
Pepper
Method:
Heat plenty of salted water to cook the pasta.
Chop the pancetta and cut the gruyère cheese into small cubes.
Once the water comes to a boil, add the spaghetti and stir. Let cook for about 15 minutes, depending on the size of the spaghetti, and drain well: remember that spaghetti is better when served al dente.
Pour the eggs into a bowl, and whisk them with a fork as if you were preparing an omelet. Put the bacon and crushed garlic (which will then be removed) in a large pan to fry.
Add the spaghetti, eggs, gruyere, and plenty of pepper.
Stir well, continuing to do so until the egg mixture starts to thicken. Then pour the spaghetti onto the serving plate and serve immediately.
#carbonara #pasta #italianfood #cooking
Italy's First Carbonara?
Straight from La Cucina Italiana… here is the first recorded Carbonara recipe. Now, is it the first time anyone in Italy had Carbonara or is it the only way to make carbonara? No and no. Please watch the FULL video linked to this one to see the WHOLE story.
400g spaghetti
150g pancetta
100g gruyere cheese
2 eggs
1 clove of garlic
Salt
Pepper
Method:
Heat plenty of salted water to cook the pasta.
Chop the pancetta and cut the gruyère cheese into small cubes.
Once the water comes to a boil, add the spaghetti and stir. Let cook for about 15 minutes, depending on the size of the spaghetti, and drain well: remember that spaghetti is better when served al dente.
Pour the eggs into a bowl, and whisk them with a fork as if you were preparing an omelet. Put the bacon and crushed garlic (which will then be removed) in a large pan to fry.
Add the spaghetti, eggs, gruyere, and plenty of pepper.
Stir well, continuing to do so until the egg mixture starts to thicken. Then pour the spaghetti onto the serving plate and serve immediately.
#carbonara #pasta #italianfood #cooking
I love gruyere cheese, but it's better to use a hard cheese. It breaks at a higher temperature.
Italians will take any opportunity to get mad, even at the recipe they came up with but forgot 😂
I knew I had a special connection with Italy 🤌🧀
It’s kinda funny how traditional strict Italians are about being “Italian” when the actual Italian National identity only came into existence after the Napoleonic Wars of the 1800s. Before that Italy was various kingdoms all with their own identities like Tuscany, Sicilian, Sardinian, Roman, Nepalese (I hope that’s for Nepali/Naples and not Nepal), Lombard, Venetian, Piermontian, and so on. Even some Normans. I probably got some of those wrong, I’m not Italian and Italy wasn’t talked about much in history classes.
I’m primarily only watch engineering and programming videos plus some video play throughs by creators I still like but this channel is one I also watch. I think only two other food channels I watch normally but this one is my top 5 overall for content on YouTube. Always friendly and you will walk away with some new history knowledge on top of a good food how to.
Listen i do mine with becon, parmigiano, yolk, salt and pepper. And that my original carbonara.
You are a treasure! Maybe I can help with the cheese? The word about the small cubes is "dadolini", which means extremely small cubes, say, 2-3 millimeters. Hope this help 😊
If you want to eat spicy food then which country would u visit?
Which is your most favourite food from India???
Did you know, Gruyere is a Swiss Cheese😁
I've never made carbonara.
But I made every week something like carbonara just with any melting cheese I have on hand… that dish still taste good.
The original carbonara was made with powdered egg yolks, gruyère, bacon (probably pancetta), AND CREAM
dap do do do dap do do do
Gruyere 🎉🎉🎉🎉 🇨🇭🇨🇭
Eat it how YOU like it.