Carbonara is a traditional Italian pasta sauce. The simple to make cholesterol heavy dish is one of the most popular pasta sauces. Carbonara recipes are variable but they are all made from eggs, cream (or milk), pancetta (or bacon) garlic and parsley. It is usually served on spaghetti, linguine, or fettucine.
Like most traditional recipes the origins of the dish are obscure with many different stories. It is sometimes dated back to the Roman period. The name is derived from the Italian word for charcoal. Some say the pasta was first made as a hearty dish for Italian charcoal makers. Others say that it was originally made over charcoal grills. While others state that it is so named because the specks of bacon and pepper in the pasta look like bits of charcoal.
The dish was very popular after the Second World War when many Italians were living off eggs and bacon from the United States. It also became popular among American troops stationed in Italy, and upon their return home it became very popular in North America.
