It does not have a long history, it is not found in the ancient treatises on gastronomy, it was not served at the table of the nobles or the powerful of the past, it is an example of populace. The first Official Carbonara recipe it can be found in the August 1954 issue of the magazine "La Cucina Italiana". The following year, it appears in Felix Dessì's “La Signora in Cucina” recipe book, albeit in a different version. However, we will have to wait for 1960 for its consecration to national gastronomic glory thanks to the great master Luigi Carnacina who included it in the monumental work "La Grande Cucina" (3715 recipes from all over Italy) created in collaboration with Luigi Veronelli.
In the cinema she makes her timid appearance in an amusing Comedy directed by the Director Giorgio Pàstina (Federico Fellini also participated as Author and Screenwriter) of 1951: "Waitress beautiful presence offertosi". The film saw the participation of a historic cast Albero Sordi, Vittorio de Sica, Gino Cervi, the De Filippo brothers (Peppino Edoardo and Titina), Delia Scala, Carlo Ninchi, Giulietta Masina, Isa Miranda, Aldo Fabrizi.
In the main part Elsa Merlini who played the part of "Maria the Waitress" was asked by Aldo Fabrizi the question: "Excuse me a moment, listen a little, she knows how to spaghetti carbonara?”.
The answer was negative, and it couldn't have been otherwise, those spaghetti weren't yet as well known as those with butter, tomato, ragù.
Seventy years later, things have changed a lot and today the Carbonara, together with spaghetti with tomato sauce and fettuccine all'Alfredo is one of the most famous Italian dishes in the world. A specific day was even dedicated to her, the 6 of Aprile, the day on which the world celebrates “Carbonara Day”, an international event conceived and sponsored by the pasta makers of the Unione Italiana Food and the International Pasta Organization (IPO).
History of carbonara: born after the war and known all over the world
For tourists who come to Roma it is a rite to be lived almost religiously. A prescription simple made with extremely popular ingredients that comes out exceptionally good and flavorful. Its strength lies precisely in the simplicity to be found in its origins.
Around the Carbonara many legends have flourished. There are two most credible theories regarding his birth; one claims that carbonara is a sort of evolution of "Cheese and black pepper" as it was born with the carbonari who carried the main ingredients of the recipe in their haversacks. The most accredited version dates back to the American soldiers who arrived in Italy in the Second World War who combined, to prepare food, the ingredients familiar to them, the "Ration K" consisting of eggs, bacon with spaghetti (discovered in Italy). Their idea was liked by some Italian chefs, especially Romans, who perfected it until it became an iconic dish of Lazio and then Italian cuisine like many other dishes that have made the history of made in Italy gastronomy in the world.
A Roma la Carbonara reigns almost everywhere. 50 Top the Guide to eating well in Italy and in the world by the Guerra-Sapere-Pignataro trio has selected some of the best classic carbonaras and innovative in Italy. Out of "10 To Try from North to South", most of them are found in the capital: Armando's carbonara at the Pantheon in Rome, The carbonara of L'Osteria della Tana di Asiago (VI), Luciano's carbonara of Cucina Italiana, the cold carbonara soup from Osteria Francescana in Modena, the carbonara from Panificio Bonci in Rome, La carbonara from Pipero Rome, the carbonara of Roscioli Salumeria con Cucina in Rome, the carbonara of Santo Palato in Rome, the carbonara of Supplizio in Rome, the carbonara of Trattoria Popolare L'Avvolgibile in Rome.
La carbonara from the starred Pipero restaurant
Among these excellences we propose the Carbonara from the starred restaurant Piperor recipe that made the history of the restaurant, created by the expert hands of the chef Ciro Scamardella. Here there are no classic spaghetti but opt for them short sleeves softened by the creaminess of the whipped egg, with the guanciale, which reveals itself on the palate in a harmonious explosion of flavor and sweetness, with a silky and enveloping structure
Great protagonist of prescription – underlines 50 top – is definitely theegg, which must bind perfectly to the pasta, through a tasty cream. What makes the difference in this dish is, without a doubt, the quality of the raw materials: once upon a time, by tradition, a seasoned and dry pecorino cheese from Lazio shepherds was chosen. Currently there are many producers in the Lazio area that offer organic eggs, an excellent guanciale and a PDO Roman pecorino with a harmonious taste, which can then be combined with a particular type of pepper, such as that of Madagascar or Sarawak.
Pipero's Carbonara recipe
Ingredients for people 2
• 180 g of striped half sleeves
• 2 organic egg yolks
• 40 g of bacon
• 1 g of peppercorns
• 30 g of pecorino
• 20 g of Parmigiano Reggiano
Method
Drop the half sleeves into boiling water. Grind the pepper and beat in the egg yolks, combining them with about half the cheese and ground pepper.
Brown the guanciale in a pan until crispy, draining the fat. Don't throw away the fat, but keep it aside because it will serve to give that unmistakable aroma and flavor to the dish.
Drain the pasta al dente and stir in a bowl with the beaten eggs, pepper and cheese.
Then add a little of the drained fat until everything is well blended.
Finally, add the bacon.
Once served, pour the remaining cheese and pepper.
