Pasta Carbonara with Bacon
A video recipe for carbonara, complete with the story behind it! Hi, everyone! Here's our video recipe for carbonara pasta. We'll walk you through where it came from and show you all the little details that make it come out right.
LeoFoodShow
Recipe author
Pasta Carbonara with Bacon
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 35 %
15 g
Fats 42 %
18 g
Carbohydrates 23 %
10 g
268 kcal
GI:
0
/
100
/
0
- Carbonara traces its roots to Rome and the cooking of the Lazio region, of which Rome is the capital. Roman cuisine evolved over centuries, and by the 19th century pasta dishes had become one of its hallmarks. Despite being one of the great symbols of Roman cooking and one of the most popular pasta dishes in the world, carbonara is actually fairly recent: the first documented references to "spaghetti alla carbonara" appear only in the 1950s — for example, in the Italian poet Mario dell'Arco's 1951 book "Lunga vita di Trilussa," and in Alberto Moravia's Roman love stories from 1954. Carbonara is closely related to a small family of classic Roman pasta dishes: amatriciana, cacio e pepe, gricia, and Alfredo. In fact, gricia is essentially carbonara without the egg, while cacio e pepe leaves out both the egg and the meat.
Caloric content of the products possible in the composition of the dish
- Boiled bacon - 447 kcal/100g
- Water - 0 kcal/100g
- Egg yolks - 352 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Pepper - 26 kcal/100g
- Spaghetti - 338 kcal/100g
Similar recipes
Related and additional categories:
- National cuisine
- Recipes from the chef
- Second course
- Eggs
- Meat and meat products
- Cheese
- Pasta
- Spices seasonings spices
- Other
- Pepper
- Water
- Mediterranean cuisine
- Cooking
- Frying
- In a frying pan
- Спагетти
- Meat second course
- Egg yolks
- Meat semi-finished products
- Made of solid cheese
- Recipes for lean dishes without butter
- From pasta products