WWII Carbonara – the ORIGINAL Spaghetti Carbonara Recipe?

In this video, we dig into food history! We explore the LEGENDARY story that Spaghetti Carbonara was born during WWII using American military rations. Then—using the memoirs of an Italian chef often credited as the father of the original carbonara— we recreate this WWII Pasta Carbonara recipe! You won’t believe what’s in this recipe!

#carbonara #spaghetti #wwii #spaghetti #pastarecipe

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In this PIATTO™ video recipe, we present:

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WWII Spaghetti Carbonara Recipe
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INGREDIENTS (SERVES 2)
(Recreating Chef Renato Gualandi’s Recipe)

Pasta (Spaghetti): 6 oz (160 g)
American Bacon: 3 oz —around 12 slices— 70 g
Processed Cheese: 3 oz (80 g )
* Here we used ‘Mio Formaggino’ (An Italian brand!) but Velveeta in American or Swiss is more historically accurate *
Butter: 1 Tbsp (20 g )
Heavy Cream: 2 Tbsp
Egg Yolks: 20 g (equivalent of 2 egg yolks); powdered eggs would have been used and re-hydrated. Here we used pasteurized commercial egg yolks.
Black Pepper: 1/2 Tbsp

► For a wealth of information about rations and WWII, check out: https://www.defense.gov/

► For more (in Italian) on how Chef Renato Gualandi described his WWII Carbonara recipe, visit: https://www.gamberorosso.it/notizie/storie/le-origini-della-carbonara-linvenzione-di-gualandi-avvenne-a-roma-la-scoperta-di-igles-corelli/

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TABLE OF CONTENTS
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0:00 Intro
1:13 Renato Gualandi
2:44 American Military Rations
5:03 Recreating the WWII Carbonara

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PRODUCTS USED IN THIS VIDEO
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CREDITS
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Marketing – Social Media – Branding: Kaniko Limited https://kanikogroup.com
Production – Piatto LLC

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DISCLAIMERS
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