Discover the origin of one of the most iconic Italian dishes and cook it following the authentic recipe!
Created by The Italian Association of Confectionery and Pasta Industries and (AIDEPI) by the International Pasta Organization (IPO) in 2017, the Carbonara Day wants to celebrate the dish that millions of pasta lovers identify as the taste of Italy.
This year, along with the day-long series of online culinary events, Barilla Pasta has realized a short movie about the legend behind carbonara's origins. The dish was prepared for the first time to take care of someone and it's still continuing today to bring everyone together.
Rome, 1944. An Italian cook meets a young American soldier with a mission: to set up a special meal for the Allied forces stationed in the city.
Watch the video to discover more!
Invite friends and family over for an Italian dinner to celebrate the Carbonara day!
Follow the recipe below for a 100% authentic carbonara dish!
Bucatini alla Carbonara
7 oz Rigatoni Pasta
4 oz Guanciale cut in stripes
3 oz Grated pecorino romano cheese
2 Organic egg
4 tsp Freshly grounded black pepper
2 Quart water
1 Tbs Salt
First, cut the bacon into sticks.
Mix the egg yolks with the pecorino and add the water. Mix with a whisk so that the yolks become creamy. Add salt and pepper.
Put a pot of water on the stove and bring it to a boil. Meanwhile, cook the guanciale in a pan without oil, over low heat: brown it until it becomes crisp (about 7-8 '). Add the bucatini to the water and cook it al dente (usually 1 or 2 minutes less than the cooking time on the pasta box)
Drain the pasta without it drying too much (alternatively, keep a little bit of cooking water), put it back in the pot or, better still, in a glass bowl: the pasta must be seasoned off the heat. Add the guanciale with its fat and mix well.
Pour the egg yolk mixture over the bucatini and mix, without making lumps, always away from the heat. Serve immediately, completing with more pecorino cheese to taste and a grind of pepper.