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Spaghetti alla Carbonara

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Spaghetti alla Carbonara is an Italian pasta dish based on eggs, pecorino romano, guanciale, and black pepper. The dish was created in the middle of the 20th century.

The recipes vary, though all agree that cheese (pecorino, parmesan, or a combination), egg yolks (or whole eggs), cured fatty pork, and black pepper are basic. The pork is fried in fat (olive oil or lard), then the hot pasta is dropped into the pan to finish the cooking for a few seconds; the mixture of eggs, cheese, and butter or olive oil is then combined with the hot pasta away from the heat to avoid cooking the egg, which must remain liquid. Guanciale is the most traditional meat, but pancetta, or local bacon are also used.

In Rome, spaghetti alla carbonara is pasta dish with a sauce made with whipped eggs, and topped with Italian bacon, pepper and grated Pecorino Romano.

Cream is not common in Italian recipes, but is used in the United States, France, Spain, the United Kingdom, Australia, Russia (especially in Moscow) and Japan.

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. 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".

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Roman Cuisine,

alla carbonara,