Where did the idea of Carbonara sauce come from?!
Answers:
Best Answer - Chosen by Voters
"Like most recipes, the origins of the dish are obscure, and there are many legends about it. As the name is derived from carbone (the Italian word for coal), some believe that the dish was first made as a hearty meal for Italian charcoal workers. This theory gave rise to the term "coal miner's spaghetti", which is used to refer to spaghetti alla carbonara in parts of the United States. Others say that it was originally made over charcoal grills, or that it was made with squid ink, giving it the color of carbon.Another rumor about the origin of the name suggests that the way abundant black pepper was added to the dish (before or after serving) especially during winter, made the black pepper flakes among the whitish sauce look like charcoal, or perhaps the effect one gets when a casserole dish is accidentally "burnt". 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 recorded after the war as a Roman dish, when many Italians were eating eggs and bacon supplied by troops from the United States, and the name may be from a Rome restaurant called 'Carbonara' More recently, a restaurant in Rimini has claimed the original recipe was born during WWII.
The recipe was included in Elizabeth David's 1954 cookbook published in Great Britain. The dish became popular among American troops stationed in Italy; upon their return home, they popularized spaghetti alla carbonara in North America."
http://en.wikipedia.org/wiki/Carbonara
Like most recipes, the origins of the dish are obscure, and there are many legends about it. As the name is derived from carbone (the Italian word for coal), some believe that the dish was first made as a hearty meal for Italian charcoal workers. This theory gave rise to the term "coal miner's spaghetti", which is used to refer to spaghetti alla carbonara in parts of the United States. Others say that it was originally made over charcoal grills, or that it was made with squid ink, giving it the color of carbon.[citation needed]Another rumor about the origin of the name suggests that the way abundant black pepper was added to the dish (before or after serving) especially during winter, made the black pepper flakes among the whitish sauce look like charcoal, or perhaps the effect one gets when a casserole dish is accidentally "burnt".[citation needed] 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.[12]
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 recorded after the war as a Roman dish, when many Italians were eating eggs and bacon supplied by troops from the United States, and the name may be from a Rome restaurant called 'Carbonara'.[13] More recently, a restaurant in Rimini has claimed the original recipe was born during WWII.
The recipe was included in Elizabeth David's 1954 cookbook published in Great Britain.[14] The dish became popular among American troops stationed in Italy; upon their return home, they popularized spaghetti alla carbonara in North America
Carbonara is obviously Italian but the sauce is so simple that it could have originated anywhere. It's basically just bacon (pancetta) ,eggs and cheese over pasta
