When it comes to classic Italian pasta, many people immediately think of"Carbonara""
The rich flavor of eggs and cheese, the crispy and aromatic pancetta, and the stimulating black pepper come together perfectly in this addictive dish.
Despite its familiar taste, there are actually several theories about the "origin" of Carbonara, each one full of surprises.
The theory of the pasta of the charcoal maker.
The origin of the name "Carbonara" comes from the Italian word "carbone," which means "charcoal."carbone”。
This has led to the theory that the roots of Carbonara lie in a pasta dish eaten by charcoal makers.
At that time, the charcoal makers working in the mountains could only access ingredients that could be preserved, leading to the creation of a simple dish made with eggs, cheese, dried meat (such as guanciale or pancetta), and pepper.
It is said that the dish came to be called "Carbonara" because the black pepper resembled charcoal, thus giving it the name "charcoal-style" or "Carbonara."
The theory brought by American soldiers.
Another theory takes place in post-World War II Rome.
At that time, many American soldiers (GIs) were stationed in Rome, and it is said that their "bacon and eggs breakfast culture" blended with Italian ingredients, leading to the creation of a new recipe.
Using leftover bacon, eggs, and grated cheese, a Roman chef is said to have created the prototype of the current Carbonara, making it a cross-border "improvised creation" of a dish.
Purana Barca's Carbonara – The Ultimate Simplicity, Powered by Quality Ingredients
At Purana Barca, we have reimagined this historically rich Carbonara, blending modern techniques with a classic approach.
We offer "Rich Egg and Freshly Cracked Black Pepper Carbonara," where the depth of the eggs is fully showcased, as part of our dinner menu.
This is the authentic style, made without cream, and finished with just eggs, cheese, pancetta, and black pepper.
To finish, we freshly grind aromatic black peppercorns, allowing the spicy fragrance to linger in the nose, while the richness of the eggs spreads across the palate.
The dish, packed with all its charm, was recently featured on our Instagram, so please be sure to check it out there as well.
Along with the photos, you'll be able to experience the actual texture and finish of the dish.
Next time, we will introduce the魅力 and history of "Barolo," often referred to as the queen of Italian wines. Stay tuned!
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