What is Carbonara?

Carbonara is an Italian pasta sauce that seems to have appeared at some point in World War II. There are two different versions of Carbonary, one made in Italy and one in the United States. Both integrate similar ingredients, although the American version is much richer than the Italian version. The main ingredients for Carbonara are pancetta, a mixture of cheeses, eggs and freshly cracked black pepper. Americans add cream to their carbonors and sometimes use other cured meat like bacon. Numerous theories abound in the explanation of how carbone became "carbonora". The most likely explanation is that the name is a reference to coal similar pieces of black pepper in a bowl. Other culinary historians theorize that Carbonara could have been consumed by coal producers, but it seems a bit attractive. It is certain that Carbonara is probably an ancient food because it only began to appear in Italian cookbooks after World War II. It is possible that Carbonara has been inventedAs a result of the influx of eggs and bacon from allied soldiers supporting Italy after the war.

To prepare as Italian carbonors, the chef cooks any type of long pasta, such as spaghetti, linguini or fettucini. In a separate pan, Pantta and garlic are cooked in a mixture of butter and olive oil before they are earmarked. Eggs and cracked pepper are beaten in a small bowl, along with cheese like parmesan and pecorino. When the pasta is released, some of the water is reserved and poured back into the pasta, along with the pasta and pancetta. These ingredients are thrown by a mixture of eggs and carbonora is served immediately.

American style Carbonara is made slightly differently. Pasta is cooked while fries with fries or bacon pelvis along with garlic and slices of shallots. The Lord is partially exhausted to remove part of the fat and add heavy cream. The mixture can cook gently while the pasta cooks. In SAMrostný bowl chef feeds eggs, pepper and cheese. When the pasta is released, the cream mixture and the mixture is poured into the pasta on the pasta and the mixture fits before serving.

In both cases, the heat of pasta is intended for partially carbonors, but the eggs are usually not completely cooked. Cooking eggs are not required in Carbon. Throwing the mixture well ensures uniform coverage with Carbonara sauce and helps evenly heat the eggs.