Carbonara is derived from the italian word carbonaro or ‘charcoal burner’. Among many theories as to its origin, is thought to have been then name given to a hearty meal made for Italian coal miners. Carbonara is actually a relatively recent invention, originating as recently as the middle of the 20th century when Italians in Rome were gaining access to American eggs and bacon supplied by the US troops.
The ingredients are limited and the cooking method simple; hot pasta is combined with raw eggs, cheese, black pepper and rendered fat, typically from guanciale (cheek), pancetta or bacon. The result is silky and slippery, porky and flavourful.. altogether an excellent dish.