Cooking instructions

INGREDIENTS (included in our Pasta pack for two)
300 gr Spaghetti
100 gr Peppered Guanciale
2 Organic Eggs
40 g Pecorino    

😀Difficulty: Easy
🕐 Prep Time: 5 min.
🕐 Cooking time: 3 min.  

YOU WILL ALSO NEED:
Pasta pot with 2 it of water , 20 gr salt, Frypan, a Whisk and a mixing Bowl, 1 teaspoon f Extra virgin olive oil

METHOD:

Whilst you wait for the salted water to boil, crisp the guanciale in a cold frypan on low heat for about 5 to 10 minjutes minutes. Crack eggs in a mixing bowl, (you can use whole or just yolks, or one whole and one yolk), whisk in half of the cheese until foamy. Cook the pasta pasta in lightly salted boiling water. Strain the pasta and gently toss in the fry pan with the guanciale, add a little cooking water. Remove frypan from heat and pour the egg mix. Stir and toss stir to emulsify. Plate up, sprinkle with the remaining pecorino and enjoy immediately !!!

CARBONARA FACTS

Carbonara (Italian: [karboˈnaːra]) is an Italian pasta dish from Rome made with egg, hard cheese, cured pork, and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century

Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also used. Normally guanciale or pancetta are used for the meat component, but lardons of smoked bacon are a common substitute outside Italy.

Although various shapes of pasta can be used, the raw egg can only cook properly with a shape that has a sufficiently large ratio of surface area to volume, such as the long, thin types fettucine, linguine, or spaghetti.

The dish forms part of a family of dishes involving pasta with bacon, cheese and pepper, one of which is pasta alla gricia. Indeed, it is very similar to pasta cacio e uova, a dish dressed with melted lard and a mixture of eggs and cheese, which is documented as long ago as 1839, and, according to some researchers and older Italians, may have been the pre-Second World War name of carbonara.

There are many theories for the origin of the name carbonara, which is likely more recent than the dish itself. Since the name is derived from carbonaro (the Italian word for ‘charcoal burner’), It has even been suggested that it was created as a tribute to the Carbonari (‘charcoalmen’) secret society prominent in the early, repressed stages of Italian unification in the early 19th century. It seems more likely that it is an “urban dish” from Rome,perhaps popularized by the Roman restaurant of the same name.

The names pasta alla carbonara and spaghetti alla carbonara are unrecorded before the Second World War. The carbonara name is first attested in 1950, when it was described in the Italian newspaper La Stampa as a dish sought by the American officers after the Allied liberation of Rome in 1944. It was described as a “Roman dish” at a time when many Italians were eating eggs and bacon supplied by troops from the United States.