Spaghetti Carbonary

Spaghetti Carbonary (Italian: [karboˈnaːra]) is an Italian pasta lasagne dish from Rome made with eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), and black pepper. Spaghetti is the usual pasta; however, fettuccine, rigatoni, linguine or bucatini can also be used. The dish was created Spaghetti Carbonary in the middle of the 20th century
The pork is cooked in fat, which may be olive oil, lard, or less frequently butter. The hot pasta Spaghetti Carbonary is combined with a mixture of sauce raw eggs, cheese, and a fat (butter, benefits of olive oil,carbonary recipes, or rarely cream) away from additional direct heat to avoid coagulating the egg, Spaghetti Carbonary either in the pasta pot or in a serving dish. The eggs should create a creamy sauce, and not curdle. Guanciale is the most commonly used meat in Italy, but pancetta and local bacon are also used. Spaghetti Carbonary Recipes differ in the use of egg: it sauce some use the whole egg, others only the yolk, some a mixture lasagne
As with many Carbonary recipes, the origins of the dish and its sauce name are obscure "Spaghetti Carbonary".
Carbonara The dish forms part of a family of dishes involving pasta with bacon, cheese, and pepper,Spaghetti, such as spaghetti alla gricia. Indeed, it is very similar to the southern Italian pasta cacio e uova, dressed with melted lard and mixed eggs and cheese.
There are many theories for the origin sauce of the name, which may be more recent than the dish itself. Since the name Spaghetti Carbonara is derived from carbonaro (the Italian word for charcoal burner), some believe the dish was first made sauce as a hearty meal for Italian charcoal workers. In parts of the United States the etymology gave rise to the term "coal miner's spaghetti". It has even been suggested that it was created as a tribute to the Carbonari ("charcoalmen"),lasagne a secret society prominent in the early, repressed stages of Italian unification. It seems more likely that it is an urban dish from Rome, Spaghetti Carbonara although it has nothing to do with the Roman restaurant of the same name lasagne.
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Pasta alla Spaghetti carbonara was included in Elizabeth David's Italian Food, an English-language cookbook published in Great Britain in 1954. However, the dish is not present in Ada Boni's 1930 classic La Cucina Romana and is unrecorded before the Second World War. In 1950 it was described in the Italian newspaper La Stampa as a dish sought by the American officers after the allied liberation of Rome in 1944 "carbonara recipes". It was first described after the war as a Roman dish,that lasagne when many Italians were eating eggs carbonara recipes and bacon supplied by sauce troops from the United States