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Carbonara with bacon...bits?
"Dimitri" > wrote in message
om... > > "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. > The origins of the dish are obviously not known for sure - even your source uses "probably" when presenting its version. In any case, the important point is that the dish has a legitimate tradition of sometimes being made with smoked bacon and your earlier fulminations about how it can only be made with pancetta were, in a word, wrong. -- Peter Aitken Remove the crap from my email address before using. |
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