International Carbonara Day

What is Carbonara? I ask because today is International Carbonara Day. We’ve shared a couple of recipes now for Carbonara, but never discussed it’s history. Like most recipes, tracing its lineage isn’t easy.

As long ago as 1839 a dish called Pasta Cacio e Uova was made using melted lard with a mixture of eggs and cheese that was then tossed with a pasta. There are researches and older Italians that insist Pasta Cacio e Uova is in fact the original name of Carbonara. Carbonara itself did not make the food-scene until after World War II. Names such as Pasta Alla Carbonara and Spaghetti Alla Carbonara are unrecorded before that time; and notably absent from Ada Boni’s 1930 La Cucina Romana (Roman Cuisine). The name Carbonaro translates to Charcoal Burner. Some believe the dish Carbonara was first made as a hearty meal for Italian Charcoal Workers. There is evidence that in some parts of America where coal mining reins there is a popular dish known as Coal Minter’s Spaghetti (a subject for another day indeed). Some say Carbonara as we know it was the creation of a young Italian Army Cook named Renato Gaulandi who, along with other Italian cooks, prepared a dinner for the US Army to celebrate the liberation of Rome. The Americans contributed bacon and powdered egg yolks, while the Italians had a good cream and hard cheese.

At the heart of any Carbonara recipe are key ingredients – egg yolks, pork and a hard cheese. It is most likely an Italian-American concoction based on an old Italian dish. Today in addition to the pork, other meats such as chicken can be added. Carbonara does well with vegetables such as peas or asparagus tips. It can be a bit of a challenge to make when working with fresh rather than powdered eggs. There is some tempering involved to avoid a scrambled yolk mess. But overall the dish is wonderfully satisfying. Hope you have a tasty International Carbonara Day. Salute!

Pancetta Chicken Carbonara
2 boneless Chicken Breasts
Italian Seasoning to taste
2 tablespoons Butter
10 oz Pancetta, diced
16 oz Spaghetti Pasta
4 large Egg Yolks
2 cups Parmesan Cheese, grated
1 cup Heavy Cream
1 tablespoon Italian Parsley, garnish

Heat oven to 325-degrees. Coat a 9-inch by 13-inch baking dish with cooking spray. Set aside. Bring a large pot of salted water to a boil.

Cut chicken into cubes. Season cubed chicken with Italian Seasoning. Toss to coat, set aside. Melt butter in a skillet over medium heat. Cook chicken until cooked through, stirring often for even cooking. Set chicken aside in a mixing bowl.

If not already diced, dice pancetta. Cook pancetta in the skillet used for the chicken. Fry over medium-high heat until lightly browned and beginning to crisp, about 5 minutes. Add to the bowl containing the chicken, including any grease for added flavor. Set aside.

Once the past water is boiling, season generously with salt. Cook spaghetti pasta for about 6 minutes, just shy of al-dente. Drain, reserving 2 cups of the starchy pasta water.

Separate eggs, discard whites or reserve for another use. Whisk yolks in a large bowl until smooth. Gradually pour about 1-1/2 cups hot pasta water over the egg yolks, whisking vigorously to prevent yolks from scrambling. Whisk in the Parmesan Cheese followed by the heavy cream.

Return panchetta and chicken mixture to the skillet used for cooking. Add cooked pasta, toss to combine. Pour sauce over the pasta, toss again. Transfer pasta mixture to the prepared casserole dish.

Bake Carbonara in the heated oven until the sauce has thickened, about 20 minutes. Stir casserole halfway through to blend together.

Remove casserole from oven, garnish with parsley. Add additional Parmesan Cheese, if desired. Serve with a simple salad and slices of warm garlic bread.

Oh, and be sure to bring an appetite – this dish will serve about 8 to 10 hungry people!

---

I will give thanks to You, for You have answered me