Cookerati

La Cucina – The Regional Cooking of Italy is a book filled with recipes and history.  I made Spaghetti Alla Carbonara from the Lazio Region of Italy where Rome is (at least that’s what the map shows). Here’s what they had to say about this recipe:

Is Spaghetti Alla Carbonara an authentic Italian dish?  One school of though traces it back to a Neapolitan recipe that supposedly(no details survive) called for cheese and beaten eggs.  Another school attributes the recipe to the presence of American GIs in Italy at the end of World War 11.  These soldiers were in the habit of taking their daily rations to local restaurants, where the cooks combined them with Italian foods to create hearty “American-style” meals.

Ingredients:

• 1 lb spaghetti
• 2 tbsp extra-virgin olive oil
• 3 oz guanciale (or pancetta) cut in strips
• 2 large eggs beaten
• 2/3 cup of grated …
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