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Please, no cream in the carbonara
I think I can settle this cream or no cream problem with regard to Spaghetti alla Carbonara . The Accademia Italiana della Cucina is the MOST respected authority on authentic Italian cuisine. Its recipe book never mentions the use of cream for this dish. Therefore: NO CREAM.
Feel free to verify this by visiting the Academy's website at accademiaitalianacucina.it (which I have included in the external links section of the article). You should know, however, the recipes are all written in Italian. Fortunately, my knowledge of Spanish, coupled with an Italian/English dictionary, allows me to accurately translate the recipes.
However, for the benefit of the lazy, I have pasted below the recipe as it appears in the recipe book in the original Italian with a translation afterwards:
Ingredienti
- 600 gr di spaghetti
- 120 gr di guanciale (o pancetta)
- uno spicchio d’aglio
- due uova
- 100 gr di formaggio parmigiano misto a pecorino grattugiato
- olio extravergine d’oliva
- sale e pepe
Preparazione
Cuocere gli spaghetti in abbondante acqua salata. Intanto tagliare il guanciale a listarelle, metterlo in una grande padella con poco olio e l’aglio schiacciato; soffriggere finché il guanciale sarà ben rosato. Togliere l’aglio. A parte sbattere le uova con un pizzico di sale e un poco di pecorino. Quando la pasta sarà cotta, scolarla e passarla nella padella col guanciale, abbassare al minimo il fuoco ed unire le uova sbattute. Mescolare per un minuto, poi togliere dal fuoco, condire con il rimanente pecorino, mescolare ancora e servire caldo.TRANSLATION
Ingredients:
- 600 grams of spaghetti
- 120 grams of guanciale (or pancetta)
- one clove of garlic
- two eggs
- 100 grams of a mixture of grated parmesan cheese and grated pecorino cheese
- extra virgin olive oil
- salt and pepper
Preparation
Cook the spaghetti in a large amount of salt water. Meanwhile, dice the guanciale and put it in a large skillet with a little oil and the crushed garlic. Fry the guanciale until it's red. Remove the garlic. On the side, beat the eggs with a pinch of salt and a little pecorino. When the pasta is cooked, drain it and put it in the skillet with the guanciale. Lower the flame to minimum and add the beaten eggs. Mix for one minute, take the skillet off the heat and add the remaining pecorino, continue mixing and serve hot.I think I've made my point.
LuisGomez111 21:10, 3 December 2007 (UTC)
Carbonara, cream or no cream?
In the original Carbonara recipe there is no cream. Cream here is clearly a later addition. Carbonara originates from Latium (Rome and its region). In Rome, as in the whole central and southern Italy, the usage of cream in the pasta dishes is unknown. alex2006 05:46, 20 October 2006 (UTC)
Look Michael, here we talk about an italian dish (the beginning of the article says "Carbonara is a traditional Italian pasta sauce"), not an american one. Since we are talking about a traditional sauce, I would start with the traditional recipe. Then I would suggest that you revert your edit and write a paragraph or a sentence about "Carbonara in the English speaking world". What do you think about it? And, talking about standard books, if you need to know something about italian cooking, please read the work of Anna Gossetti Della Salda, which is THE book on the subject.
By the way, it is already the fourth time here on the english wikipedia that someone who is not italian is trying to explain to me - roman, with roman parents and grandparents - how the roman cooking should be... ;-) Ciao, alex2006 15:48, 20 October 2006 (UTC)
Maybe in rome they dont use cream but i use panna in carbonara. i have seen ITALIANS (me and my family) as well as all my ITALIAN flatmates in Bologna. i know people who do not use panna when they make carbonara... ma fa cagare. -Daniele
Traditional recipe please
I find it quite disgusting that in this article ingredients that are completely extraneous to the original recipe such as garlic are mentioned on par with a building block of this sauce, namely pepper. (black, by the way!) Can we first describe the original recipe and then spend some time explaining any other bastardised variants? Thanks.
Alex, is black pepper a standard ingredient according to Le Ricette regionali Italiane , or an optional one? —MJBurrage • • 08:56, 9 February 2007 (UTC)
Original recipe first
I agree with Alex, please stop reverting. 83.67.217.254 19:16, 17 February 2007 (UTC)
We must have a neutral point of view, and the language in which this Wikipedia is written has absolutely nothing to do with it. Your reasoning is often cause of systemic bias in Wikipedia. 83.67.217.254 18:06, 18 February 2007 (UTC)
The modern cookbooks I have refer to the addition of cream as a no-no and very retro. Regardless of language, "English Carbonara" is like saying "Greek Champagne" :).Segat1 18:02, 6 March 2007 (UTC)
im italian and sorry for you but in 30 year of my live i never eat carbonara with cream here in italy non of the many restaurant that i visited do carbonara with cream non of the chef put cream or smoked bacon in it! so if in english or if all the restaurant in inglad cook carbonara with cream or bacon they shoul go back to college and lern how to cook! thanks : an italian food eater
(January 9/09) I agree that the original Italian recipe should go first. However, I just changed the heading for the variations to "International Variations of Carbonara." Before I changed it, it said "Westernized Carbonara recipes (Fusion Cuisine variations on carbonara)" which didn't make much sense. Italy is a western nation, so even the original is a "western" recipe. And "fusion" doesn't really apply either. It's not like adding cream or a bit of broccoli makes it "fuse" with some other well established tradition. Those are just variations that originated elsewhere. That's not the same as "fusion."
Carbonara Tasmaniana
Sometime late last century, Maestra Signora Costa, my High School Italian teacher, told us ("i miei studentimbini moltissim' carei") that the ingredients of "pasta carbonara" were what i carbonari could scrounge up to cook on their camp-fires in il Risorgimento, and hence the title... --Shirt58 14:13, 25 February 2007 (UTC) (mmm: 'allievo/a/i/e'? Meh. Not in our manuale italiano.)
Silver Spoon
Whether or not this is the English language version of Wikipedia seems immaterial to me when describing a traditional Italian recipe. As Alex has properly reported the recipe includes no cream, nor has it ever. There is an English language version now available of 'The Silver Spoon' - the Italian cookery bible - and even though it's written in English the recipe for carbonara is still without cream. Perhaps all that is needed to clarify this issue is a distinction between the traditional recipe and the later (and foreign) evolutions of it.
Paolo Tullio
"Original", "traditional", "authentic", and other distracting terminology
There are a few recipes which can safely be said to have "original" versions. These are mostly the ones that were invented at a precise time and place by a precise person or in a precise restaurant. Oh, yes, and where there is accurate contemporary documentation (no secret ingredients or techniques). There are not many recipes like this outside of haute cuisine. Caesar salad might qualify except that the recipe was only recorded years after it was created, so it is possible it had changed by then.
Most recipes are like folktales, which have many variants, some of which have become canonical because they were collected and published (e.g. by the Grimm brothers). But even there, there may be more than one "canonical" version (in, say, French and English or for that matter in two different editions of Grimm). And funnily enough, some folktales' "original" version turns out not to have been a folktale at all, but a literary creation which later become popular in a popular form.
Most recipes change over time, and change depending on the region, the cook, the cook's whims, the cook's budget, the eater's tastes, and what is available in the market. Some change radically. The oldest known version of profiterole, for example, seems to have been some sort of baked dumpling served in soup. The economics and technology of food changes over time, too. Vegetable oil as we know it (corn oil, rapeseed (canola) oil, etc. -- olive oil is in a different category...) has replaced animal fat (lard, sheep fat, and cooking butter) and sesame oil in many areas around the Mediterranean only in the past century, partly be
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