This week we’ll dive into Carbonara. An Italian pasta dish from Rome that arrived at its modern form, with its current name, in the middle of the 20th century. Since the name is derived from carbonaro (the Italian word for ‘charcoal burner’), it is believed that the dish was first made as a hearty meal for charcoal workers.
If well made, it’s beyond creamy, without cream. Traditionally made with egg, Pecorino Romano cheese, cured pork called Guanciale, and black pepper. Let’s get to it and cook up some delicious Pasta Carbonara of your own.