Today is a special day for Food Lovers: it’s Carbonara Day.
Carbonara pasta is a very serious matter for Italians.
The argument between “purists” and fusion lovers is still going strong and is open to different currents of thought that suggest Carbonara can be made with different ingredients and new recipes departing from the original one.
In order to celebrate #Carbonaraday, we gathered some informations about the origins and the recipe of this dish, that might come in handy shall you decide to challenge yourselves over the stoves.
The origin of Carabonara appears to be linked to the times of Carbonari of the Appennine that, having only very few long-life ingredients, used to make this dish as a takeaway ready-to-eat meal to consume during lunch break; it worked as an evolution of the current “schiscetta”.
According to the recipe, authentic Carbonara has five fundamental ingredients: pig jowl, pecorino cheese, egg, salt, pepper and, most importantly, spaghetti.
Only this way you can have a Carbonara DOC!
The addition of onion, garlic, oil or even whip is considered an actual heresy from those who really know Italian cuisine.
As a matter of fact, the main ingredient is pig jowl, which has to be sliced into small pieces and put in a pan where it needs to be left frying without adding any oil, so that it can release all the aromas that are crucial in order to season the dish.
Among the other ingredients, Carbonari people only had pecorino cheese: here comes the inevitable use of this cheese that cannot be in any way substituted by parmigiano.
As far as egg is concerned, the traditional recipe reminds us that only the red has to be used, so that the sauce is soft and creamy and the egg doesn’t turn into a frittata.
We at GoshopItaly really like the #Carbonaraday and all this food talking has got our mouths watering…
Share with us the pics of your Carbonara by using the hashtag #carbonaraday and #goshopitaly: we will select the best-looking dish and we will feature it in our social profiles!