I really love and I enjoy eating Fettuccine Carbonara. There is something about this food that makes me feel comfy. In short, pasta is my comfort food. One of my favorite pasta dishes is fettuccine carbonara. In culinary art, “fettuccine” is an Italian word which means “small ribbons”. It is a type of pasta that is shaped like long flat ribbon, while carbonara is an Italian dish that is traditionally made with spaghetti. Until years passed, most culinarians learned to use fettuccine instead of spaghetti as pasta in carbonara. On the other hand, regatoni or bucatoni pasta can also be used in carbonara.
The usual ingredients of fettuccine carbonara are bacon (guanciale or pancetta), ham, egg, cream, cheese (pecorino or parmigiano-regiano) and black pepper. According to some experts, cream is not a common Italian recipe but at the present time most cooks used it. This dish was created in the middle of the 20th century. In 1954 carbonara is included as one of the recipe of Elizabeth David’s Itallian Food – an english language cookbook published in Great Britain. There are so many theories who about started the carbonara dish, but still the origin of this dish is still enigmatic. The recipe of carbonara was not really documented, and it is the reason why until now nobody knows who really started this dish.
This kind of pasta dish is really savory, and aside from that it is easy to prepare. Every time I go to Italian restaurant I always look for fettuccine carbonara. I have proven that in the culinary world you can always add and remove ingredients for experiment and to make your dish unique. Their passion for cooking makes their food classy. Different Italian restaurants have different styles on how they cook fettuccine carbonara.
