Straight from La Cucina Italiana… here is the first recorded Carbonara recipe. Now, is it the first time anyone in Italy had Carbonara or is it the only way to make carbonara? No and no. Please watch the FULL video linked to this one to see the WHOLE story.
400g spaghetti 150g pancetta 100g gruyere cheese 2 eggs 1 clove of garlic Salt Pepper
Method: Heat plenty of salted water to cook the pasta.
Chop the pancetta and cut the gruyère cheese into small cubes.
Once the water comes to a boil, add the spaghetti and stir. Let cook for about 15 minutes, depending on the size of the spaghetti, and drain well: remember that spaghetti is better when served al dente.
Pour the eggs into a bowl, and whisk them with a fork as if you were preparing an omelet. Put the bacon and crushed garlic (which will then be removed) in a large pan to fry.
Add the spaghetti, eggs, gruyere, and plenty of pepper.
Stir well, continuing to do so until the egg mixture starts to thicken. Then pour the spaghetti onto the serving plate and serve immediately.
This is so wholesome due to their annoying fake national pride that nobody cares for. Greetings from Bavaria.
Our Brezen are literally r4ped around the world, especially by Muricans and we don't complain that much about it. We just know ours are better and that's it
This video is an example of why i think a lot of people who get bent out of shape about how a dish must be made exactly this or that way miss a lot of what makes food good. Many recipes didnt reach their exact modern form until surprisingly recently. Also it's fun to experiment and figure out what makes a dish good in your eyes. Figure out how a dish is supposed to be made first so you get it down and have something to work from but once you knwo what you're doing substitute or add things that you think will go well. If i make an otherwise perfect carbonara but add some extra ingredients like onions because i like them it isnt helpful to get mad that i changed the recipe.
Stop calling it "the original". Pasta arrived in Italy in at least the 12th century. You can't possibly believe that no one thought to mix it with cheese and bacon for 700 years.
So interesting! I think this example puts a lot of things into context. There's always going to be purists out there who insist that there is only ONE proper way of doing a particular dish and anything else is sacrilegious, But usually the truth ends up being a lot more complex than that. Sometimes there are many versions of something, sometimes the dish we have now is wildly different from what the dish was originally. As much as I enjoy, Italian people freaking out over people's recipes, in the end, I think it's important to just cook tasty food And worry less about the "right" way of doing things
Italy's First Carbonara?
Straight from La Cucina Italiana… here is the first recorded Carbonara recipe. Now, is it the first time anyone in Italy had Carbonara or is it the only way to make carbonara? No and no. Please watch the FULL video linked to this one to see the WHOLE story.
400g spaghetti
150g pancetta
100g gruyere cheese
2 eggs
1 clove of garlic
Salt
Pepper
Method:
Heat plenty of salted water to cook the pasta.
Chop the pancetta and cut the gruyère cheese into small cubes.
Once the water comes to a boil, add the spaghetti and stir. Let cook for about 15 minutes, depending on the size of the spaghetti, and drain well: remember that spaghetti is better when served al dente.
Pour the eggs into a bowl, and whisk them with a fork as if you were preparing an omelet. Put the bacon and crushed garlic (which will then be removed) in a large pan to fry.
Add the spaghetti, eggs, gruyere, and plenty of pepper.
Stir well, continuing to do so until the egg mixture starts to thicken. Then pour the spaghetti onto the serving plate and serve immediately.
#carbonara #pasta #italianfood #cooking
Guancharlie?
This is so wholesome due to their annoying fake national pride that nobody cares for. Greetings from Bavaria.
Our Brezen are literally r4ped around the world, especially by Muricans and we don't complain that much about it. We just know ours are better and that's it
Italians use New World ingredients all the time. This immediately prevents their rage from being anything more than a toddler's delusional whine.
This is the scientific way to do a carbonara:
https://youtu.be/R3dM5SD4p5U?si=LH3q_An1TX3J1t5O
From a chemistry professor.
Italians once again getting overly pissed off because their ancestors did not, in fact, do it the best way 200 years ago.
Brb, gonna go rinse my spaghetti and break my rice.
I love how Italians complain about “traditional” stuff that was made only recently
Could I use gabagool (capicola) instead and call it The Sopranos? 😂
This video is an example of why i think a lot of people who get bent out of shape about how a dish must be made exactly this or that way miss a lot of what makes food good. Many recipes didnt reach their exact modern form until surprisingly recently. Also it's fun to experiment and figure out what makes a dish good in your eyes. Figure out how a dish is supposed to be made first so you get it down and have something to work from but once you knwo what you're doing substitute or add things that you think will go well. If i make an otherwise perfect carbonara but add some extra ingredients like onions because i like them it isnt helpful to get mad that i changed the recipe.
Because america makes everything better.
@Vincenzo'sPlate remake this one
I love how the italians took a foreign recipe removed a few ingredients and said "yeah we made this"
Stop calling it "the original". Pasta arrived in Italy in at least the 12th century. You can't possibly believe that no one thought to mix it with cheese and bacon for 700 years.
La prima ricetta pubblicata non necessariamente significa "ricetta originale ". La ricetta "originale" della carbonara semplicemente non esiste.
No panchetta,just guanchale 🤌🏻🤌🏻🤌🏻🤌🏻
Damn take that eyetalians
So interesting! I think this example puts a lot of things into context. There's always going to be purists out there who insist that there is only ONE proper way of doing a particular dish and anything else is sacrilegious, But usually the truth ends up being a lot more complex than that. Sometimes there are many versions of something, sometimes the dish we have now is wildly different from what the dish was originally. As much as I enjoy, Italian people freaking out over people's recipes, in the end, I think it's important to just cook tasty food And worry less about the "right" way of doing things
1954. And italians act like its some kind of roman dish from 50bc. 😅
Obligatory comment on hot damn, the casting of Filip. 200% believable as Naomi and Marco's son.
You look like raphael from bg3
How is the Witness Protection going?
Nothing makes me happier than angry Italians. I just assume they're upset because they know everyone does their food better than they do.
Ah, the man who boiled bacon.
Gruyère is the goat, pecorino romano is way to funky for me