"Peter Aitken" > wrote in message
...


> Unfortunately for your claims, Dmitri, carbonara sauce is properly and
> traditionally made with smoked American style bacon. In fact it has been
> suggested that the sauce originated in WW2 when American soldiers would
take
> bacon to local women and ask them to make a sauce with it. In Italy it is
> usually made with smoked bacon but in Rome the bacon is sometimes replaced
> with pork jowl. The use of pancetta is a substitute for the pork jowl.
>
> This information comes from Marcella Hazan's cookbook.
>
>
> --
> Peter Aitken

Actually the legend of the origin of Carbonara and it's origin come from the
"charcoal makers" el carbonari (I believe) who were looking to easily
transportable food for their trek into the mountains to make the charcoal.
Dry Pasta, Pancetta and cheese need no refrigeration and eggs can be readily
found along the way. The sauce did not originate in WW II - that is a myth;

See : http://www.theartisan.net/FauxPas_Frameset.htm

click on carbonara.