Spaghetti alla Carbonara
Classic Italian pasta dish with spaghetti, eggs, pancetta, Parmesan cheese, and black pepper.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Restaurante Spaghetto
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The precise origin of Spaghetti alla Carbonara is debated, but it likely emerged in Rome during or shortly after World War II. One popular theory suggests it was created to satisfy the appetites of American soldiers stationed in Italy who were accustomed to eggs and bacon for breakfast. The dish may have also been influenced by 'pasta alla gricia', a Roman dish similar to carbonara but without eggs.
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Carbonara is a beloved staple of Roman cuisine and a symbol of Italian culinary simplicity and resourcefulness.
Regional Variations
While the classic recipe is relatively consistent, slight regional variations may exist in the types of cured pork used (guanciale is preferred in Rome) and the specific cheese blend.
Authenticity Debates
Carbonara is often the subject of culinary debate, particularly regarding the use of cream. Authentic carbonara does *not* include cream. The creaminess comes solely from the emulsification of egg yolks, cheese, and pasta water.
Roman Staple
Carbonara is deeply ingrained in Roman culinary identity and is a common dish found in trattorias and restaurants throughout the city.
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Spaghetti alla Carbonara offers a rich, savory, and creamy flavor profile.
The dish is dominated by the salty, umami-rich flavor of guanciale (or pancetta), complemented by the creamy texture and richness of egg yolks. Parmesan cheese adds a sharp, nutty, and salty note, while black pepper provides a spicy kick and aromatic depth. The combination creates a satisfying and well-balanced taste experience.
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Use Guanciale (if possible)
Guanciale, cured pork cheek, is the traditional and most flavorful choice for carbonara. Pancetta is an acceptable substitute, but avoid bacon, which has a smoky flavor that doesn't belong in the dish.
Emulsify Properly
The key to a creamy, not scrambled, carbonara is to emulsify the egg yolks, cheese, and pasta water properly. Add the pasta water gradually while stirring vigorously to create a smooth sauce.
Temperature Control
Take the pan off the heat before adding the egg mixture to prevent the eggs from curdling. The residual heat from the pasta and pan will cook the eggs gently.
Don't Overcook the Pasta
The pasta should be cooked al dente, with a slight bite, as it will continue to cook slightly in the sauce.
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