There are different versions on the origin of carbonara.
It probably first originated as an evolution of a simple plate called “cacio e ova” (litteraly “cheese and eggs”), present in the regions of Lazio an Abruzzo already in the 8th century.
However, it was after the war that bacon (later substituted with smoked “pancetta”) and powdered eggs, brought to Rome by the American troops, met with the tradition of the roman pasta, and gave origin to the current carbonara’s recipe.
Starting from this traditional italian recipe, I decided to propose it modified in substance but not shape. Infact, I substituted the pasta with an ingredient which, cut with the appropriate machinery, gives the same shape of “spaghetti”; I have maintaines all the other orininal inglredients with just a little addition.


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