Alfa, Lancia, Fiat, Ferrari, Lamborghini, Maserati, Giannini, Monza, Mille Miglia, there is no denying, CineCars has a crush on Italy. On everything beautiful, fast and … tasteful!
Things are moving at CineCars. New videos, new design and many, many new ideas. Like always everything comes from our shared passion for historic vehicles and the people surrounding them. Classic thoroughbreds pampered like little children, granddads little Beetle, father and son rally teams, the family theme is never far away. The people at the brand new Italian website Pasta e Motori couldn’t help noticing this. From Verona they focus on ‘doing together’, creating together. Pasta and engines, spanners and olive oil, fathers and children. Away from their comfort zone in the workshop or behind the screen of their Nintendo. Brought together in the domain of ‘La Mamma’, the kitchen!
Classic Italian cuisine as an intermediate between generations, done with a passion we will all recognise. No wonder Pasta e Motori came looking for a collaboration with CineCars. In its similarities and its differences. From a shared passion for the good things in life. CineCars’ authentic filmic portrayals in change for genuine Italian recipes. And all of that at the pace of the new media, CineCars and Pasta e Motori will start Cross Blogging!
Difficulty (from 0 to 12) 2 | Serves 4 persons | Preparation about 10 minutes
Cooking of pasta about 14 minutes |Prepare the dish about 2 minutes
Total Preparation time about 26 minutes
1 bowl (ø 16 cm; h 10 cm)
1 small bowl
1 cooking pot (ø 24 cm; h 21 cm)
1 frying pan (ø 12 cm; h 2,5 cm)
hand mixer or a whisk
400 gr of (Chitarra) spaghetti
150 gr of Guanciale (cured pork jowl, if not available Pancetta will do nicely)
80 gr of Parmesan cheese
7 l of fresh water
70 gr of salt
2 gr of ground black pepper
1. Bring to the boil
Add 7 liters of water to the large cooking pot, add 70 gr of cooking salt (10 gr of salt for 1 liter of water), cover the pan with the lid and bring to the boil.
2. Guanciale and Parmesan cheese
Cut the Guanciale in small cubes of 1×1 cm. Put them in the frying pan on a medium heat. Stir the Guanciale every 10 seconds in order to melt it down gently. Grate the Parmesan cheese into the small bowl.
3. Add Spaghetti
Add spaghetti to the boiling water, check cooking time on the package (it should be between 11 minutes for spaghetti and 14 minutes for Chitarra spaghetti). Every two minutes, gently stir the pasta to prevent it from sticking together.
4. Whip eggs
Break the eggs in a glass and whisk them with the fork.
5. Strain the pasta
Put a strainer in the sink and pour the cooked pasta into it. Put the pasta in the bowl and add the Guanciale. Stir everything together.
6. Stir the ingredients
Add the whisked eggs and the ground black pepper to the Parmesan cheese, then thoroughly mix them all together for about ten seconds. When ready, poor the sauce over the spaghetti.
7. Your dish is ready!
Give everything a good stir and finish the dish with a light sprinkle of ground black pepper. Serve before the egg is fully cooked by the remaining heat of the pasta.
The origin of the Carbonara
The origin of the Carbonara doesn’t go back very far: the first recipes appear in cookery books in the 1950s.
Some people think its name may come from “carbonaro”, the Italian word for chimney sweeper. The story goes of a carbonaro who was fed up with being covered in soot and decided to open an inn in Rome, giving the name of his previous job to the dish he invented.
According to other theories, Carbonara was born at the very end of World War II; at that time the Americans had added some guanciale and eggs to the rations they were handing out. It seems that the Romans liked the combination of these two ingredients so much, that they decided to mix them with their traditional dish, pasta.
Fratta Polesine, a small town near Rovigo, also claims that Carbonara was born in its streets. Carboneria was in fact the name of an informal network of secret revolutionary societies, who used to have their secret meetings at the Taverna Tre Corone, the Three Crowns Inn. The original recipe (where you can read that Carbonara is made with pasta, few eggs and cream) has supposedly been kept within the walls of this inn for over 150 years.
Today Carbonara has become part of Italian traditional cuisine and it has conquered the world thanks to its delicate but savoury taste.
Attention: Pasta e Motori™ recipes have been intended to be done in cooperation between father and child. For your safety and the safety of your children, we remind you not to let them do anything without your proper supervision. Pasta e Motori™ is not responsible for any kind of injuries or damages to people or items due to the non-observance of what’s stated before.