http___memoriesandrecipes.com_eatingout_2017_05_25_hr-karbonara-u-melburnu.html_1.xml
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Carbonara in Melbourne Carbonara is a favourite of mine at Italian Restaurants. It was in Melbourne on an Autumn night that a friend shared with me the history of this dish. Immediately the flavours made sense to me. The flavours of bacon, egg and mushroom mirror a simple bacon and egg breakfast. My friends and I are in conversation about history on Melbourne’s Victoria Street. We decide on Italian for dinner and I share with them the dish that I will surely order. Then a friend continues wrapt in history, that it was in Italy at the end of World War II, that a surplus of bacon and eggs (basically, breakfast supplies) from American troops were available to Italians. Being Italy, there was also a surplus of pasta. The dish is a simple culmination of this. We continue on to our chosen restaurant where I promptly order my delicious Carbonara. Back at home, I have made Carbonara at home a few times. Pancetta should really be used instead of bacon, as that is the authentic recipe. The addition of mushroom is a variation. It really is quite simple, frying the pancetta in oil on a pan, with some garlic, then scooping all the hot pasta in to the pan, turning off the heat, and adding whisked egg and parmesan and tossing it all madly - the picture below captures the tossing process! The egg cooks because the pasta and the pan are still hot.
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Karbonara u melburnu Karbonara mi je broj jedan u talijanskim restoranima. U jesenu u Melburnu, je jedan prijatelj podijelio sa mnom istoriju ovog jela. Odmah su mi okusi se sklopili. Slanina, jaja i gljive su jednostavni doručak kad razmisliš. Moji prijatelji i ja smo u razgovoru o iztoriji na Viktorija ulici u Melburnu. Odlučili smo se na talijansku večeru, i ja bogami kazem sta ću ja sigurno naručiti. Zatim, prijatelj nastavlja omamljivanj u istoriji, da je bilo u Italiji, na kraju Drugog svjetskog rata, da je talijanskim državljanima bilo dostupno višak slanine i jaja (u osnovi, pomagala za doručak) od američkih vojnika. A Italija kao italija, bilo je isto tjestenine. Zdjelo je jednostavna kulminacija tih stvari. Nastavljamo dalje do našeg odabranog restorana gdje odmah ja naručujem svoju ukusnu Karbonaru. Kod kuće sam napravila Carbonaru nekoliko puta. Treba se koristiti pancetta umjesto slanine, jer je to izvorni recept. Dodatak gljiva je varijanta. Vrlo je jednostavno, pržiti pancetu u ulju na tavi, s nekim češnjakom, potom skuhati svu vruću tjesteninu u tavu, isključiti ringlu i dodavati zrnato jaje i parmezan i sve nekako zajedno pomeješati - kao u slici! Jaje je skuhano jer su tjestenina i posuda još vruća.