Origin and History: "Like most recipes, the origins of the dish are obscure, and there are several hypotheses about it. As the name is derived from carbonaro (the Italian word for charcoal burner), some believe that the dish was first made as a hearty meal for Italian charcoal workers. The etymology gave rise to the term "coal miner's spaghetti", which is used to refer to spaghetti alla carbonara in parts of the United States. It has even been suggested that it was created by, or as a tribute to, the Carbonari ("charcoalmen"), a secret society prominent in the unification of Italy."
"The dish is not present in Ada Boni's 1927 classic La Cucina Romana, and is unrecorded before the Second World War. It was first described after the war as a Roman dish, when many Italians were eating eggs and bacon supplied by troops from the United States."
Recipe For Pasta Carbonara ~ 1/2 lb spaghetti cooked. 6 egg yolks 2 cups heavy cream 1/2 cup Parmesan cheese. 1 lb bacon, smoked (thick cut) 1/2cup green onions, chopped 3 cloves garlic, chopped. 1/4 cup fresh basil, *chiffonade chop (thin strings) 1/4 cup white wine salt and pepper, to taste. 1 cup button mushrooms, quartered fresh spinach. [Optional] extra virgin olive oil
1. Combine egg yolks, cream, cheese, in bowl and set aside. 2. Render bacon in pan until crispy, and immediately sauté the garlic, mushrooms, and onion bottoms in excess fat.
3. **Deglaze pan with white wine; add cream mixture and stir until combined; remove from heat.
4. Place cooked, drained, hot pasta in large bowl, and add hot mixture. Toss well and top with basil. Serve immediately.
*Chiffonade: fresh herbs cut into thin strips or shreds
**Deglaze: heat a small amount of liquid in pan and stir to loosen browned bits to create a gravy or sauce.
|Text Credits: Wikipedia The Grill Sergeants|
Image Credit: Wikipedia