Everyone knows (and loves) the Carbonara, so much that a whole day has been dedicated only to her: the Carbonara Day, which is celebrated on April 6. In this article we will discover its origins and how to prepare a revised version of this dish.
History of Italian Carbonara
According to the sources, the Carbonara was born around 1944, when the Americans freed Rome during World War II. Of course, in that period there were few supplies of food and these were distributed by American troops. The stocks consisted mainly of powdered eggs and bacon. Starting from here, probably a roman cook came up with the idea of combining together these ingredients to create what is today one of the most prepared an eaten Roman dishes! Obviously, today every italian food lover knows that you have to use gunciale, not bacon.
Italians are very attached to traditions, especially the culinary ones, so let’s hope that they won’t get angry when they’ll read this article. In fact, below you will find the revised recipe for the GREEN CARBONARA! Its alternative name refers to the used ingredients and the fact that it’s cheaper than the original!
(for 4 people):
- 320gr di spaghetti
- 250gr di zucchini (this is what makes it green!)
- 4 egg yolks
- 100gr di shredded pecorino
- Olive oil
- Salt and pepper
First of all, wash and pop up the ends of the zucchini. Then, cut them into strips.
Put a couple of tablespoons of oil in a pan and let it warm up, then add the zucchini and let them toast over high heat until they’ll reach a golden color. At this point, take them out of the pan and let them sit on a plate whit paper towel. Keep the oil on the pan beacause we will use it to cook the pasta later.
After that salt and boil the water in a pot and cook the spaghetti in it. In this case we chose wholewheat spaghetti to match this innovative recipe and make it lighter than the traditional one!
While the spaghetti cook, the most waited and feared moment has come for anyone who cooks a carboanra: we have to make the EGG CREAM!
In a bowl, put the egg yolks and mix them with the pecorino, a pinch of salt and pepper. To complete it, emulsify with a tablespoon of cooking water: this will be what makes the cream…creamier!
When the pasta will be cooked, obviously “al dente”, drain it, kepping a bit of cooking water.
Pour the spaghetti in the pan with zucchini oil and sauté a little. Then turn off the stove, add zucchini and egg cream and stir evenly. If necessary, stir in some of the cooking water that you had previously stored.
You can now serve, remembering to add some pepper and pecorino cheese!
OTHER ITALIAN RECIPES YOU MUST KNOW:
-> Chocolate cake!