A hearty, filling and easy-to-prepare dish, spaghetti carbonara is one of Malaysia's most popular pasta dishes, served everywhere from cafes to roadside stalls and fusion restaurants. Its popularity lies in its versatility; professional chefs and home cooks alike can combine it with anything to recreate this tasty dish according to personal preferences and local influences.
In Italy, the dish's land of origin, spaghetti carbonara is a traditional recipe made of hot pasta, creamy sauce made of raw beaten eggs, with bits of bacon, grated cheese and freshly ground pepper. The name of the dish originates from the word carbonaro, "coal burner". Some believe the dish was created as a hearty yet easy meal by workers who worked outdoors for long periods during the 19th century, while others trace it back to Rome during the 2nd World War, as American GIs brought their daily ration of eggs and bacon to local restaurants to add to the limited Italian menu. Today, the dish is interpreted worldwide, creating different variations of the original dish — a story of global diversity.
Many Malaysians love rich, creamy food — take a look at popular dishes like crispy butter prawns with Nestum, golden salted egg chicken and even cheesy MAGGI Mi Kari! Contrary to popular belief, Malaysians' love for creamy dishes is not influenced solely by popular foreign ingredients such as cheese or cooking cream. It also stemmed from local cuisines such as curry laksa, rendang and creamy cauliflower dishes cooked with coconut milk.
Spaghetti carbonara is a hearty and filling dish that can be prepared quickly without needing various ingredients. In Malaysia, we have our unique take on carbonara spaghetti cooked with garlic, cooking cream, onions and frankfurters — ingredients that spaghetti carbonara 'purists' detest, but a tasty combination loved by many. The garlic and onion give off a familiar taste and subtle sweetness evident in most local dishes while cooking cream is a cheaper alternative to cheese blocks. Bacon is also swapped for frankfurters as many Malaysians are Muslims, where eating pork is against religious teachings. The carbonara sauce is the essential element of the dish. Make it from scratch with egg yolk if you have the time and skills, or purchase it ready-made in bottles if you want a quick meal. Here is another alternative: cooking cream and MAGGI® CukupRasa™, a versatile flavouring that can be used in any dish, for a flavourful and rich carbonara sauce.
Try this spaghetti carbonara recipe today! If you are looking for other spaghetti recipes, check out the creamy mushroom pasta with chicken meatballs for a balanced meal or the curry carbonara with a local twist.
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