SPAGHETTI CARBONARA

SPAGHETTI BOLOGNESE

SPAGHETTI CARBONARA

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Spaghetti Carbonara is a traditional dish from the Italian cuisine which is served for Primo or main course which is made with eggs, cheese (parmesan), red wine, rosemary and ham. It is a super rich classic bacon or ham and egg spaghetti dish. This recipe makes an unusual brunch offering. Spaghetti Carbonara commonly known as spaghetti alla carbonara is made usually with spaghetti (but also fettuccine, rigatoni or bucatini) is an Italian pasta dish based on eggs, cheese, bacon and black pepper. This dish was created in the middle of the 20^th century. Served usually for primo, primo is the first course and is a hot food and heavier than the antipasto but lighter than the second course. Primo usually consists of non-meat or fish like foods. Generally risotto, pasta and spaghetti, soup and broth, gnocchi, polenta, crepes, casseroles or lasagnas are eaten at a primo. Spaghetti is long thin, cylindrical pasta of Italian origin. It is made of semolina or flour and water. Italian dried spaghetti is made from durum wheat semolina, but out of Italy it may be made with other kinds of flour. Traditionally most spaghetti are 50 cm (20”) long but shorter lengths gained in popularity during the latter half of the 20^th century and now spaghetti is most commonly available in 25-30 cm (10-12 inches) lengths. A variety of pasta dishes are based on it, from spaghetti with cheese and pepper or garlic and oil to spaghetti with tomato, meat and other sauces. Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine." The origin of this dish is obscure and there are several hypotheses about it. As the name is derived from carbonaro (the Italian word for charcoal burner), some believe that the dish was first made as a hearty meal for Italian charcoal workers. The etymology gave rise to the term "coal miner's spaghetti", which is used to refer to spaghetti alla carbonara in parts of the United States. It has even been suggested that it was created by, or as a tribute to, the Carbonari ("charcoalmen"), a secret society prominent in the unification of Italy. Carbonara was included in Elizabeth David's Italian Food, an English language cookbook published in Great Britain in 1954. The dish is not present in Ada Boni's 1927 classic La Cucina Romana, and is unrecorded before the Second World War. It was first described after the war as a Roman dish, when many Italians were eating eggs and bacon supplied by troops from the United States. More recently, a restaurant in Rimini has claimed the original recipe was born during WWII. Powdered eggs and milk, along with bacon, were standard issue for the American troops and were widely used for bartering with the population. Italians would use those ingredients and pepper to make the sauce. The dish became popular among American troops stationed in Italy; upon their return home, they popularized it in North America. To prepare the Spaghetti Carbonara, firstly fry ham with oil (can be also replaced with salty shrimps or salmon). When slightly browned, add cream. Now add wine (optional but gives nice flavor). Add cheese (add less for shrimp and salmon). Add the egg yolk, mix fast so it doesn’t clump. Add pepper and rosemary. Now cook until it becomes creamy. Make sure it doesn’t burn. Once it’s creamy, add starch which was mixed with little water. Stir fast so that it doesn’t clump. Once oil starts oozing out, the dish is done. The oil can be removed from the sauce to make the sauce easier on the stomach. Tip: The starch is only there to make the oil ooze out so you can remove it. Serve on top of spaghetti with one basil leave on top also. To try this Italian dish, Spaghetti Carbonara, do click on the below link for detailed recipe: https://www.vahrehvah.com/Spaghetti+Carbonara:6968 There are many variations that can be done for preparing the spaghetti. Some of the popular dishes are the Spicy Spaghetti, Spaghetti Bolognese, Spaghetti with Meat Balls. Pasta comes in hundreds of different shapes, sizes, textures, and flavors, but the Italian, or Western, style prevails as the favorite in most countries. Pasta is an excellent source of complex carbohydrates which provide a slow release of energy. Unlike simple sugars that offer a quick, yet fleeting boost of energy, pasta helps sustain energy. Pasta is a useful source of protein, a 2 ounces of spaghetti or elbow macaroni, when cooked, become a 1-cup serving provides about 5 to 7g of protein. Pasta is very low in sodium and cholesterol-free. Pastas are a good source of iron (with about 2mg in a 1-cup serving), potassium, and many are also enriched with thiamine, niacin, and other B vitamins.