Spaghetti Carbonara Souce

Spaghetti Carbonara Souce are a typical dish of Lazio, and more particularly of Rome, prepared with popular ingredients and intense flavor.

The types of pasta in the carbonara are traditionally more used, spaghetti, even if other types of Long pasta such as linguine, or some types of short pasta, are penne and so particular, rigatoni.

Spaghetti Carbonara Souce would have been “invented” from coal (Carbonari in Roman dialect), which prepared it for the use of readily available ingredients and conservation.

In fact, to obtain coal it was necessary to monitor coal for a long time, so it was important to have the necessary food with you.

The Spaghetti Carbonara Souce i in this case would be the evolution of the dish called cheese and eggs, of Lazio and Abruzzo origin, which the carbonari prepared the day before carrying it in their “saddlebag”, and which they ate with their hands.

The pepper (which has no reference or connection with soot) had already been used in good quantity for the storage of the bacon fat (or fat) used in the oil change, too expensive for the coal burners. [Citation needed]

Given the Abruzzese Apennine origin of this dish is another confirmation in the name of this dish.

Abruzzese “Carbonada” refers precisely to pancetta, or meat with salted pork cooked on the grill.

This does not refute, confirms the fact that the Carbonari consume this dish, but better defines the hypothesis of its origin.

See also:

http://www.romecaputmundi.sitoin24h.it/food-drink-recipes/

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