As with many recipes, the origins of the dish Spaghetti Carbonara and its name are uncertain or ambiguous. There are countless speculations as to the origin of the name, which some have concluded the name Spaghetti Carbonara may be more recent than the dish itself.
The name is derived from carbonaro, Italian for charcoal burner. Some believe the dish was first made as a pasta meal for Italian charcoal workers. Another theory is American soldiers who combined bacon and eggs with pasta, after they had occupied Italy in the post-war era.
Yet another theory is Ippolito Cavalcanti a highly influential chef of nineteenth-century and Neapolitan cook book author, “Cucina Teorico-Pratica” (1839) which included a recipe for pasta with eggs and cheese.
The third edition book “On Cooking” (2003) written by Sarah Labensky, writes about techniques from expert chefs., and included are the variations of Spaghetti Carbonara. She says outside of Italy may chefs include the addition of other ingredients with Spaghetti Carbonara, such as peas, broccoli, mushrooms, or other vegetables.
Here at Splendid Recipes and More we tried to stick to the original recipe, though we did not include any black pepper. Here is what you will need.
1 lb. spaghetti
12 slices thick bacon, cut into 1 inch slices
4 large eggs
¾ cup grated Parmesan cheese
½ cup heavy cream
salt and pepper to taste (optional)
Drain pasta, leaving some water clinging to it. Do not rinse pasta, but quickly add hot pasta back to a heated skillet and add the egg mixture along with the bacon, and toss to combine. The heat from the hot pasta will cook the eggs, though you don’t want the eggs to have a scrambled look.
Plate Spaghetti Carbonara on to a platter and serve immediately. You can sprinkle with additional Parmesan cheese, if you desire.
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