Bacon!!!!!!! Pasta!!!!! Butter!!!!…..I need a moment.
Whenever a make this dish, I can eat the entire thing by myself. The more I eat, the more I want. Oh the joy!
I love pasta! Specially the ones made without ragu. I grew up eating aioli pasta which was made with olive oil, minced garlic, salt and pepper. My grandpa knew how to make me happy. He was the cook of the family and I can’t wait to replicate some of his dishes and share them with you.
I don’t use all the ingredients mostly found on the Carbonara dish (skipped the egg), I like mine to be simple, resembling my childhood memory, and of course my love for crispy bacon. I hope you enjoy my version!
I love to find out how dishes were first concocted. It is really hard to find food’s origins, so when I come across a few, I share the one that I think sounds the most accurate. Since the name is derived from carbonaro (the Italian word for charcoal burner), some believe the dish was first made as a hearty meal for Italian charcoal workers. In parts of the United States the etymology gave rise to the term “coal miner’s spaghetti”. It has even been suggested that it was created as a tribute to the Carbonari (“charcoalmen”), a secret society prominent in the early, repressed stages of Italian unification. 1
15 minPrep Time
20 minCook Time
35 minTotal Time
- 8 slices of bacon
- 1tbsp butter
- 1/8 cup olive oil
- 1/2 lb fettuccine
- 1/2 cup parmesan cheese
- 2 tsp ground black pepper
In a larger pot, bring water to a boil and add pasta. Cook according to box directions or al dente firm. Drain, set aside. Chop bacon and cook in medium high heat until crispy (or until desired texture). Pour half on the oil out, then add butter, olive oil, pasta, parmesan cheese, and pepper. Stir until all is mixed. Server with more parmesan cheese. Enjoy!