Fall 2024 8
TASTEANDSHOP.COM
THE 4 PASTA DISHES OF ROME
M any of us eat macaroni salad with hard-boiled eggs, and eat eggs & bacon (only since the 1940s nicknamed by Italians as an EMULSIFIED “Carbonara sauce” of eggs and Pecorino Romano cheese —served with spaghetti)… We eat eggs & bacon often with flour-made pancakes-so, why not substitute flour-made pasta and instead enjoy Spaghetti e Carbonara ? The four [4] classic Pasta Dishes nowadays served in Rome can be prepared in min- utes once you gather the basic ingredients — and they are easy to prepare stove top by first pre-cooking the various pasta super al dente for simply 6 minutes while the Guanciale cooks in a skillet like American thick-cut bacon—low and slow until crispy! The 1940s-created pasta dish, Spaghetti alla Carbonara , also known as Carbonara e Spaghetti, uses Guanciale (pig cheeks), eggs, fresh-cracked pepper, and ONLY Pecorino Romano Cheese —originally made in Sardinia —the second-largest island in the Mediterranean Sea, after nearby Sicily , and one of the twenty regions of Italy. In Rome, Amatriciana , Carbonara , Gricia , and Cacio Pepe are the four classic pasta dishes Italians love... An authentic creamy Carbonara e Spaghetti contains no cream. Some food historians say that the BLACK PEPPER in #amatriciana, #cacioepepe, #carbonara, and #gricia, is meant to represent the appearance of COAL and the traditional flavor of the PEPPER used to make #guanciale — appearing like specks of COAL on the CARBONARI, which means “CHARCOAL [COAL] BURNERS” working in the military during WWII... Popular lore points to WWII American GIs and British soldiers as the inspiration behind the creation of the pasta dish Carbonara, during Rome’s liberation by Allied forces... My late dad learned to cook in Italy in the 1940s, after he and his NYC Italian friends were sent to Sicily as enlisted men during the U.S. Navy’s Office of Strategic Services (OSS/CIA) and Office of Naval Intelligence (ONI) Operation Husky, etc. Always bloom the cracked pepper in the guanciale melted fat.
BRITISH AND US SOLDIERS’ BACON AND EGGS CREATED CARBONARA?
According to legend, during WWII, British and U.S. soldiers asked local chefs in Italy to use their bacon rations and powdered eggs to make a dish, resulting in carbo- nara’s first written reference in the Italian newspaper La Stampa in the 1950s.
GUANCIALE is so much better than using PANCETTA to make three of the four clas- sic Roman-style pasta dishes because Pancetta does NOT have enough layers of fat that Italians love in the classic pasta dishes served in Rome.
WATCH: HOW GUANCIALE IS MADE IN ITALY | Roman Carbonara’s Cold Cut | Differences with Pancetta, Bacon at https://youtu.be/vcsQhWFlCOc
Regardless of your version of the story about the creation of Spaghetti alla Carbo- nara, the authentic recipe is part of Italy’s four [4] main pasta dishes today... WATCH our video of the 4 Classic Pasta Dishes of Rome https://youtu.be/SfMMLmYMOA0 Some chefs mix the whisked egg yolks, whole eggs, and pepper in a bowl — coat the spa- ghetti in the melted Guanciale fat in a skillet — and then stir the pasta and cheese togeth- er with a little of the warm pasta water. This method does not always result in a smooth Carbonara sauce... WATCH Palermo to Roman Tastes https://youtu.be/AwWNnztD5Y0 *** CHECK OUT OUR VIDEO PROMOTING NATIONAL PASTA AND PIZZA MONTH in October and video on other pizza places at https://youtu.be/kamfApLRX8E
Made with FlippingBook Ebook Creator