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Classic Spaghetti Carbonara

October 20, 2006 by Andrea  
Filed under Italian foods, Pasta, Sauces & Marinades

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Classic Spaghetti Carbonara

I’m certainly not the first food blogger to reference Marcella Hazan, and I think I can safely predict that I will not be the last. She is considered one of the foremost authorities on Italian cuisine, and her book Essentials of Classic Italian Cooking is one that I constantly turn to when cooking Italian dishes. The book was originally published over thirty years ago as two separate volumes, The Classic Italian Cook Book and More Classic Italian Cooking, and the combined volume has been revised, updated, and expanded. Of her first book, British food writer Roy Andries de Groot wrote, “Marcella’s book is the most authentic guide to Italian food ever written in the U.S.” No small compliment, to be sure.

According to Essentials, carbonara sauce has it’s roots in Rome during the last days of World War II when American soldiers brought eggs and bacon to local families to make into a pasta sauce. Pancetta is the preferred meat in this dish, Read more

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