"Michael Kuettner" > wrote in message
...
>
> "Dimitri" schrieb :
>>
>> "ChattyCathy" > wrote in message
>> ...
>>> http://www.recfoodcooking.com/
>>>
>>> --
>>> Cheers
>>> Chatty Cathy
>>>
>>> Egg tastes better when it's not on your face...
>>
>>
>> Unfortunately, I have more than I can ever read. About 350 to 400 at last
>> count.
>>
>> The next question is how do you determine if the book is any good?
>>
>> For me, as example, I look at an Italian cookbook and look for 2 recipes.
>> Fettuccini Alfredo & Spaghetti Carbonara. If the Carbonara recipe calls
>> for BACON - the book is CRAP!
>>
> Strange, the original Carbonara want fatty bacon. Cubed and fried, then
> sprinkled
> over the spaghetti, not mixed into the sauce.
>
> Cheers,
>
> Michael Kuettner
>


Nope.

Not correct the original Carbonara is made with Pancetta which is the same
cut as bacon but it is cured and not smoked like American bacon.

See below;


Regards;
--
Old Scoundrel

(AKA Dimitri)

http://www.epicurious.com/tools/food...14&submit.y=13

pancetta
[pan-CHEH-tuh]
An Italian bacon that is cured with salt and spices but not smoked.
Flavorful, slightly salty pancetta comes in a sausagelike roll. It's used in
Italian cooking to flavor sauces, pasta dishes, FORCEMEATS, vegetables and
meats. Pancetta can be tightly wrapped and refrigerated for up to 3 weeks,
or frozen up to 6 months.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


http://en.wikipedia.org/wiki/Carbonara

Pasta alla carbonara (usually spaghetti, but occasionally linguine or
bucatini) is an Italian pasta dish based on eggs, pecorino romano,
guanciale, and black pepper. It was invented in the middle of the 20th
century.[1] It is one of the two primary spaghetti sauce types, alongside
bolognese[citation needed].

Recipes vary. All agree that cheese (parmesan, pecorino, or a combination),
egg yolks (or whole eggs), cured fatty pork (guanciale usually preferred to
pancetta) and black pepper are basic. The pork is fried in fat (olive oil or
lard); a mixture of eggs, cheese, and butter or olive oil is combined with
the hot pasta, cooking the eggs; the pork is then added to the
pasta.[2][3][4] Guanciale is the most usual meat, but pancetta is also
used.[5][6] Cream is not used in Italian recipes, but is used in the United
States,[7][8] and England.[9]
Some American recipes add salt and/or garlic to taste; with peas added for
color.[8] Yet another American version includes mushrooms. Most of these
preparations have more sauce than the Italian versions, and have more in
common with a cream sauce such as that used for fettuccine alfredo.

In all versions of the recipe, the eggs are added to the sauce raw, and cook
with the heat of the pasta itself.
[edit] Origin and history

Like most recipes, the origins of the dish are obscure, and there are many
legends about it. As the name is derived from the Italian word for charcoal,
some believe that the dish was first made as a hearty meal for Italian
charcoal workers. Others say that it was originally made over charcoal
grills. Still others suggest that it is so named because the specks of bacon
and pepper in the pasta look like bits of charcoal. It has even been
suggested that it was created by the Carbonari ("charcoalmen"), an Italian
secret society.
The dish was obscure before the Second World War, and it is not present in
Ada Boni's classic book La Cucina Romana, which was published in 1927. It is
thought to have originated in the hills outside Rome, not in the city
itself. Its popularity began after the Second World War, when many Italians
were eating eggs and bacon supplied by troops from the United States. It
also became popular among American troops stationed in Italy; upon their
return home, they popularized spaghetti alla carbonara in North America.