The Legends of Pasta alla Carbonara a/k/a Pasta with Bacon & Eggs

See on Scoop.itHistorical gastronomy

I referred to “La Cucina, The Regional Cooking of Italy” by the Italian Academy of Cuisine to confirm that American G.I.s in Italy during World War II had a habit of taking their daily rations of eggs and bacon to local restaurants where the cooks combined them with Italian food to create an American style meal.

Without a doubt, this is a legend because after doing some extensive historical research in my cookbook room at Jasper’s this past week, I found that carbonara dates back to 1837 where a recipe was noted in the cookbook “La Cucina Teirico Pratica”.

See on www.kansascity.com

2 pensieri riguardo “The Legends of Pasta alla Carbonara a/k/a Pasta with Bacon & Eggs”

  1. Ik heb altijd gehoord dat de Carbonari de mannen waren in de bergen die houtskool maakten en dat zij enkel de meest eenvoudige componenten ter beschikking hadden en het recept van daar komt, en inderdaad veel en veel ouder is dan WO2. Niet?

    Ciao –M.

  2. Michiel, wellicht is ook dat een legende, zoals ook het verhaal dat de varkenswang (guanciale, meer een soort vet spek) zo hard gebakken werd dat het op kolen leek. Over de oorsprong van gerechten doen vaak allerlei verhalen de ronde die in de categorie “Si non è vero, è ben trovato” horen. De oorsprong van veel recepten is verdwenen in de mist van de tijd.

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