Regarding its uncertain origin, because there are no written testimonies to certify it, several hypotheses circulate, but the most generalized one is that it was born during World War II when American soldiers arrived in Rome with bags loaded with smoked guanciale (mask) of pork from the that had been supplied in Abruzzo to replace bacon.
In those bags they also carried eggs.
A clever Roman chef decided to combine that guanciale and those eggs with pecorino (sheep) cheese from the land to make a sauce for the pasta, he added a touch of pepper and, voila, here is the carbonara, which with the passing of the Over the years it has become one of the most popular dishes in Italian cuisine and a symbol of the Eternal City.
"Se non è vero, è ben trovato".
The ingredients are exactly those mentioned: pasta (always dry, be it spaghetti or mezze maniche), guanciale, egg yolk, pecorino romano and pepper.
Never, never, never, should commit the aberration of adding cream or any type of dairy to soften it.
The best carbonaras in the world, for obvious reasons, are taken in Rome: if one day the situation allows Madrilenians to travel again to the most beautiful city in the world, those of
Roscioli
, near Campo de 'Fiori, are anthological and well they are worth the trip.
For now, you will have to settle for taking some of the good carbonaras, always respectful of authenticity, prepared by some Italian restaurants in the capital.
Like for example, these five.
Sottosopra
(Puicerdá, 8. Tlf .: 917 486 197), opened two years ago in the charming place that
El Amparo
used to occupy
, is the Madrid branch of a restaurant with a lot of popularity in Trastevere.
And, of course, if we are in front of
an embassy of the
authentic
Trastevere, the carbonara cannot help but be up to the task
.
And, made with spaghetti, it is.
Don Giovanni.
In his
Don Giovanni
(Paseo de la Reina Cristina, 23, posterior. Phone: 914 348 338), next to the Retiro, Andrea Tumbarello has made carbonara one of his hallmarks.
But not a one hundred percent authentic carbonara, but a version prepared with fresh pasta that is finished off in the dining room, which adds a spectacular extra.
Fortunately,
if requested, he prepares it according to the canons
, with dry pasta, from the prestigious firm Benedetto Cavalieri.
From here, we strongly recommend opting for the second option.
It also offers two fun variations, the
marbonara
, with tuna, and the
bosconara
, with mushrooms.
Premiata Forneria Ballarò
(Santa Engracia, 90. Phone: 915 939 133), born as
Mercato Ballarò's
younger brother
, specializes in pizzas.
but this is not an obstacle for the pasta to work well.
The carbonara is prepared with linguine.
In addition, they are dedicating a gastronomic conference to the cuisine of the immortal curator Montalbano.
Da Giuseppina.
During the last 20 years, the Sardinian Ignazio Deias has been one of the main responsible for the fact that Italian cuisine in Spain ceased to be a jack, horse and king, first since the late and long-awaited
Boccondivino
and, in recent times, since that time. trattoria fantastica (paraphrasing Alfonso Sastre) which is
Da Giuseppina
(Trafalgar, 17. Phone: 914 458 539).
Here, in addition to proposing unusual dishes from his land, he goes through the Pan-Italian cookbook, always from a perspective scrupulously faithful to tradition.
This is the case with its carbonara, always prepared
with mezze maniche
(short and hollow pasta that
sucks
the sauce better)
and is impressive unctuous
.
El Bacaro by Fabio Gasparini.
The chef Fabio Gasparini, who has lived in Madrid for a long time, is of Venetian origin, which can be seen in some of the dishes in his
El Bacaro by Fabio Gasparini
(Hartzenbusch, 9. Tlf .: 914 454 668), like sardines in saor.
But it also has a very Romanesque point, which translates into one of the stars of the restaurant, the pinsas (nothing to do with the pizzas, as they are made with rice flour), and in an
irreproachable and highly recommended carbonara
, By the way, For those who are curious, bacaro is what the taverns in the Venice area are called.
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