— Italian traditional food: Pasta alla carbonara

The original of carbonara is much discussed, yet no one really knows. There are several competing theories, but all are anecdotal.

First, although thought of as a typical Roman dish, the name is said to come from a dish made in the Appenine mountains of the Abruzzo by woodcutters who made charcoal for fuel. They would cook the dish over a hardwood charcoal fire and use penne rather than spaghetti because it is easier to toss with the eggs and cheese.

Second, is the obvious one that given the meaning of alla carbonara, coal worker’s style, that the dish was a dish eaten by coal workers or that the abundant use of coarsely ground black pepper resembles coal flakes.

In 1785, Naples had 280 pasta shops. In the 1800s, pasta was sold by street vendors, who cooked it over a charcoal fire, and it was eaten on the spot with bare hands. Pasta was sold with no dressing, or merely with a bit of grated sheep cheese until the early 1800s, when the first tomato sauces appeared. 


Italians take their food very seriously and although spaghetti carbonara has only bacon and egg as the basic ingredients, conversations about how to make this plate can last for hours.

 At La Carbonara, the drained pasta is returned to the pot, the eggs and a bit of the cooking water are added, and the mixture is stirred vigorously over the heat. This is a tricky technique as the eggs can overcook. First-timers may want to do this off the heat.)

Either way, the secret is to thoroughly mix the eggs before you add them to the pasta.

From there the rest is simple: Get the plates to the table pronto and let the senses take charge.

In Pattaya, classic Pasta alla carbonara You can try the restaurant-brewery «BeerFest» - a portion of costs only 160 baht!

 

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