Carbonara
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Carbonara is a traditional Italian pasta sauce. "Alla Carbonara" can refer to the addition of bacon (it: "pancetta") to an Italian dish. For example, the addition of bacon charbroiled pork - "pancetta affumicata alla Carbonara" communicates that there was an addition of bacon to the dish.
Carbonara is simple to make, but quite cholesterol-heavy. It is one of the most popular pasta sauces. Carbonara recipes vary but they are all made from eggs, black pepper, cheese, and pancetta. Some recipes also include cream (or milk), garlic, and parsley. It is usually served on spaghetti, linguine, or fettucine.
A more Italian version of the same dish requires: pasta (either spaghetti, or fusilli, or rigatoni, or bucatini), pancetta (unsmoked bacon) or guanciale (the best quality of bacon), black pepper, eggs, Pecorino Romano or Parmigiano Reggiano cheese, and salt.
Origin and history
Like most traditional recipes the origins of the dish are obscure with many different stories. It is sometimes dated back to the Roman period. The name is derived from the Italian word for charcoal. Some say the pasta was first made as a hearty dish for Italian charcoal makers. Others say that it was originally made over charcoal grills. While others state that it is so named because the specks of bacon and pepper in the pasta look like bits of charcoal.
The dish was very popular after the Second World War when many Italians were living off eggs and bacon from the United States. It also became popular among American troops stationed in Italy, and upon their return home it became very popular in North America.
See also
- The Carbonari ("coalmakers") were an Italian secret society.fr:Carbonara