PASTA CARBONARA

 INGREDIENTS:

 8 ounces spaghetti, 2 large eggs, 1/2 cup freshly grated, Parmesan, 4

Student Stoicu Georgiana- Maria, diced,
Carbonara  is an Italian pasta dish from Rome made with egg, hard slices bacon, Grupa 48115cloves garlic, minced, Kosher salt and freshly ground
cheese, cured pork, and black pepper. The dish arrived at its modern form, black pepper, to taste , 2 tablespoons chopped fresh parsley leaves.
Facutly of Management and Rural Devolpment USAMV
with its current name, in the middle of the 20th century.
Coordonator Lecturer Andreea Constantin, PhD
Spaghetti alla carbonara is one of the most famous ItalianKeywords
recipes : history, origin, preparation
worldwide. PREPARATION
And as is often the case with famous recipes, there are many legends In a large pot of boiling salted water, cook pasta according to package
surrounding the origins of this dish. instructions; reserve 1/2 cup water and drain well.
Despite being a fairly recent creation, there are a lot of theories, often
contradicting, about how this dish came into existence. In a small bowl, whisk together eggs and Parmesan; set aside.
There are two main theories: the most famous suggests that pasta alla
carbonara was invented during World War II someone tried to make a pasta Heat a large skillet over medium high heat. Add bacon and cook until brown and
dish using the ingredients rationed to the American soldiers – namely eggs crispy, about 6-8 minutes; reserve excess fat.
and bacon – to toss with the pasta, adding pepper and cheese at the end for
more taste. Stir in garlic until fragrant, about 1 minute. Reduce heat to low.
The second theory, instead, suggests that carbonara is the evolution of a dish Working quickly, stir in pasta and egg mixture, and gently toss to combine;
with ancient Roman origins called “cacio e ova” (or cheese and egg) that was season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at
served to the coal miners or carbonari. a time, until desired consistency is reached.
Even it cheese and egg had been used with pasta for a long time, this recipe
became the carbonara as we know it today during World War II when the Serve immediately, garnished with parsley, if desired.
American soldiers asked the tavern cooks to add guanciale (or cured pork
jowl) which they mistook for bacon, something Americans commonly pair
with eggs.