Easy Bacon Carbonara Pasta

Easy Bacon Carbonara Pasta

History Of Carbonara Pasta

The origins of carbonara pasta are partially clear. Some connect it to pasta cacio e uova, a Neapolitan dish of pasta tossed with melted lard, beaten raw eggs, and cheese, as documented in Ippolito Cavalcanti’s 1839 Neapolitan cookbook.

Others believe that carbonara was created by Italian charcoal workers who made the dish over campfires.

According to one version of the origin of Pasta alla Carbonara, when the U.S. Army arrived in Rome in 1944, American soldiers started taking their daily rations of eggs and bacon to local restaurants where the cooks combined them with pasta and bacon to create a dish that would appeal to their American liberators, giving birth to what became known as Pasta alla Carbonara.

Difference Between Carbonara And Alfredo

The main difference between carbonara and alfredo lies in their ingredients. 

Alfredo is a sauce made of butter, cream, and Parmesan cheese, while carbonara is made of egg, bacon, and Parmesan cheese. 

Carbonara generally comprises guanciale (Italian cured meat made typically of pork), eggs, and plenty of freshly ground black pepper.

Guanciale is an Italian cured meat made typically of pork jowl or cheeks. It is a critical ingredient in carbonara pasta sauce.

Here is a recipe for Bacon Carbonara Pasta:

Ingredients:

• 1 pound spaghetti
• 6 slices bacon
• 1/2 onion, chopped
• 4 cloves garlic, minced
• 2 eggs
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste

Directions:

1. Cook the pasta in a large pot for one minute less than the directions on the box, and keep ½ cup of pasta water to the side to drain the pasta (do not rinse).
2. In a large skillet, add the bacon and cook it until crisp, then turn off the heat and remove the bacon with a slotted spoon, then add the pasta and toss it in the bacon fat.
3. Add the eggs, salt, pepper, and Parmesan cheese to a large bowl and whisk well before adding slowly while tossing the hot pasta quickly to prevent it from scrambling.
4. Add reserved pasta water as needed to thin out the sauce.
5. Serve hot.