There are many theories on the origin of the Carbonara. Some people claim that it was created many centuries ago, others say that’s a recent invention. This week I’ve heard that it might have started during the Second World War, as a mix created out of the Italian and North American culture. Supposedly, the American allies brought the bacon and eggs and added that to the Italian pasta. I don’t know if that’s how it all started, but it might be 😊.
I enjoy pasta, even though I have never kneaded it from scratch (this time I’m also using dry spaghetti). Regularly, I prepare a vegan version of the Spaghetti alla Bolognese (pasta with meat). I also like a lot lasagne, cannelloni, and any other stuffed (or not!) pasta. In the coming weeks, I intend to go back to other pasta-based recipes.[Read more…] about Cooking in Italian (Week 2) Spaghetti alla Carbonara