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Cured Meat
On April 6th, Carbonara Day is celebrated, the international day dedicated to the most famous Roman first course in the world. An opportunity to celebrate Italian gastronomic culture and to learn the secrets and fundamental ingredients for the preparation of authentic carbonara. "Carbonara Day" was established in 2017 by the Unione Italiana Food (UIF) and the International Pasta Organization. It is a moment aimed at promoting Made in Italy through the celebration of one of the most emblematic and celebratory dishes of Italian tradition. Carbonara Day has largely become a social event; every year on April 6th, influencers, bloggers, and chefs publish and share their preparations on the web.
History and Tradition
The origins of carbonara are uncertain. Some argue that the authorship of this recipe is to be attributed to American soldiers who, during World War II, combined spaghetti, bacon, and powdered eggs, giving birth to this recipe for the first time. Others, however, give a name and a face to this preparation: Renato Gualandi, a Bolognese chef who would have first made this delicacy to satisfy the generals of the Allied troops in 1944.
Ingredients
Carbonara is prepared with a few simple ingredients: guanciale, egg yolk, pecorino romano Dop, black pepper, spaghetti, or rigatoni. What truly makes this dish special is the creamy sauce that forms with the emulsion of eggs and pecorino.
The Recipe
To prepare carbonara, first, you need to sauté the diced guanciale until golden. As the guanciale browns, it releases fat, so there is no need to add oil to the recipe. In a separate bowl, beat the egg yolks, adding them to the pecorino romano and black pepper. Cook the pasta in plenty of salted water. Drain the pasta al dente and transfer it to the pan with the guanciale. Mix and add the mixture of eggs, pecorino, and pepper over low heat. It is important to mix vigorously to create the creamy carbonara. Serve immediately with additional pecorino romano and black pepper.
