Spaghetti Carbonara, Italien dish

Spaghetti Carbonara has a long history

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According to a widespread legend, this dish goes back to the Italian Carbonari, who made charcoal in the Appenine mountains. It is said this Spaghetti dish was cooked over a fire in a cast iron pan during their breaks.

The Carbonari (Italian for “charcoal makers”) were an informal network of secret revolutionary societies active in the Italian mountains from about 1800 to 1831.

The most important ingredient in this tasty dish is a certain bacon. The Guanciale is made from the pork cheek. It is air-dried, non-smoked and is produced in Lazio, a region in central Italy. Its taste is unique! This piece of bacon is pretty hard to come by. You should ask an Italian deli in your city. It is definitely worth it! Alternatively, you can buy the pancetta, which is much easier to get. I like smoked, so I used thick smoked bacon for this recipe.