Like most recipes, the origins of the dish are obscure, and there are several hypotheses about it. As the name is derived from carbonaro (the Italian word for charcoal burner), some believe that the dish was first made as a hearty meal for Italian charcoal workers. The etymology gave rise to the term “coal miner’s spaghetti”, which is used to refer to spaghetti alla carbonara in parts of the United States. It has even been suggested that it was created by, or as a tribute to, the Carbonari (“charcoalmen”), a secret society prominent in the unification of Italy.
1 lb Spaghetti
4.5 oz Chopped Bacon
300 ml Cream
1 Cup Grated Cheese
1 Tbsp Butter
Salt and Pepper
- Boil the spaghetti with a little salt and oil for around 12 minutes or until it is tender.
- While the spaghetti is boiling fry the bacon for a few minutes before adding the sliced onion. Once they are starting to brown add the cream and stir. Add the cheese stirring continuously until it melts
- Once the sauce is boiling remove from the heat and slowly add an egg to make the sauce even creamier.Chef’s tip: Whisk the egg in a cup with a small amount of water before slowly pouring through the sauce. This will help insure that you do not end up with flecks of egg through your sauce.
- Strain the spaghetti and return it to the same pot before mixing through the butter and sauce.
- It is ready to enjoy.
Buon appetito !