Keep it simple.
Carbonara originates from the Lazio region in Italy and acquired its name in the 20th century. Legend has it that it was named as a nod to the Carbonari (charcoal burners) Secret Society during the Italian Unification in the 19th century. This underscores the dish's historical significance. Like numerous Italian dishes, it is crafted from a handful of basic ingredients that come together to create a delightful explosion of flavors. While traditionally prepared in a kitchen, I have found some straightforward tweaks that allow for its enjoyment even during camping excursions.
Growing up in an Italian household, I grasped the importance of simplicity in cooking. The focus should be on the quality of the ingredients used rather than the quantity. Remember this principle when gathering all the elements for your dish. Opt for authentic Italian pasta, select extra virgin olive oil over other options, and opt for high-quality parmesan cheese wedges (freshly grated is consistently superior). Additionally, I suggest serving this dish with a refreshing salad. Perhaps it's time for me to begin sharing some of my beloved salad recipes as well!
If you plan on cooking this on your next adventure, plan on bringing the following items:
Heavy duty saucepan
Large pot
Colander
Large mixing bowl
Cheese grater
Wooden spoon
Buon Appetito!
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