Recommended

[rinue]

Ciro had extra pancetta available a few weeks ago and realized he could carbonara things that aren't pasta, so I have been eating eggs-and-bacon oatmeal with some regularity.

Postscript: I did a bit of rudimentary research on the origins of Pasta alla Carbonara, and it seems like maybe it showed up in the aftermath of WWII, when American troops brought a lot of bacon and eggs into Rome. So in the same way Spaghetti with Meatballs or Fettucine Alfredo are Italian-American, Carbonara might be thought of as American-Italian.

Comments

[liquidmorpheme.livejournal.com]

According to the Silver Spoon and some other pasta historians, this particular story is not true, and doesn't account for the Roman insistence on guanciale or pancetta (which would not be confused with bacon). The runner up would be it was pasta as prepared by the guys who burned wood to make coal (hence the name), but there is no proof of this one, either.

[rinue]

Yeah, the bacon thing made me squint and obviously you need eggs to make fresh pasta, so. . . .

But like you I saw some people discrediting the coalmen theory also.

It seems to have arrived as a mystery. I vote time travel. By us. The innovators.

[knaveofstaves]

You could go back and feed yourself before you knew you were hungry!

[liquidmorpheme.livejournal.com]

Tom wishes to avail himself of this strategy. Also Romie.